This versatlie mango jam takes just 30 minutes to make.
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Combine the mango and sugar in a saucepan over medium heat. Cook, stirring, for 15-20 mins or until sugar dissolves and jam reaches setting point. (To test if the jam is set, freeze a saucer for 10-15 mins. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.)
Meanwhile, to sterilise preserving jars, place jars and lids in a large saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.
Stir in the lime juice and cook for 5 mins. Ladle jam into sterilised jars. Seal and set aside to cool.
COOK. STORE. SAVE.
This jam tastes great on ricotta toast. It’s also perfect for glazing meats, such as your Christmas ham.