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In order to preserve food for a longer period of time, food must be concentrated to at least 65% solids and must contain a considerable amount of acid but make sure food is protected from air. Jam and jelly are examples of food products that are preserved under high sugar concentration. Preservation of these food products is made possible by lowering their water activity. One way of doing so is by increasing the sugar concentration of food. In my previous article, I taught you how to make guava jelly. In this article, I will teach you how to make mango jam and other fruit-flavored jams in the succeeding articles.
1) Ripe mango
2) Preserving jars
3) Chopping board
4) Stainless steel knives
5) Waring blendor
6) Refined sugar
8) Ladle, stainless steel/wooden
9) Kettle, stainless steel
1) Wipe ripe mangoes to remove adhering dirt.
2) Slice and scoop out flesh, then blend for few seconds in Waring blendor.
3) Measure the pulp and sugar (1 part pulp: ¾ part sugar).
4) Heat the pulp over low fire with constant stirring.
5) When slightly thick, add sugar and small amount of citric acid based on the weight of the pulp, or adjust the pH to 3.4 with citric acid.
6) Continue heating to end point at boiling temperature of 103C to 105C. Use a jam thermometer.
7) Fill hot in sterilized jar. Seal.