Finished dish photo of Homemade Additive-Free Sweet and Sour Mango Jam

Homemade Additive-Free Sweet and Sour Mango Jam

Ingredients

MangoFour (800 grams)
Maltose50 grams
LemonOne
Sugar80 grams

Steps

1

Peel, deseed, and collect the mango flesh (800 grams of mango yields about 400 grams of pulp).

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2

Set a pan on medium heat and sauté the mango chunks until they become soft and mushy.

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3

Add sugar and maltose, and continue to stir.

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4

Due to the added sugar, the mixture will become runny. Continue stirring constantly while mashing the mango chunks into smaller pieces.

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5

Keep cooking and stirring until the mixture turns very thick. Squeeze in lemon juice.

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6

Mix well, turn off the heat, let cool, transfer to a container, seal tightly, and store in the refrigerator.

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Cooking Tips

1. There are many types of mangoes; I used Taiwanese Irwin mangoes. Some are sweeter, while others are sweet and sour. In general, mangoes are sweet, so adding a bit of lemon juice gives a sweet-and-sour flavor.\r\n2. For a smoother jam, you can blend the mango chunks into a puree before cooking, but I personally like some texture.\r\n3. Sugar serves as a natural preservative, so even if mangoes are sweet enough, don't dramatically reduce the sugar content; this helps extend the shelf life.\r\n4. If you don't have maltose, you can thicken the jam with water starch at the end.\r\n5. Since no preservatives are added, the jam should be consumed quickly after preparation. When sealed and refrigerated, it can last about two weeks.