Mango Jam

Name: Mango Jam
Ingredients: 4 pounds Mangoes (Alphonso, Pairi, or fiberless variety) (Originally '2 Seer'. Use slightly ripe but firm mangoes.); 4 cups Water (Originally '1 Seer' (approx 2 lbs water).); 6 pounds Granulated sugar (Originally '3 Seer'. This is a traditional high-sugar preserve ratio.)

This traditional Gujarati mango jam captures the intense, floral sweetness of Alphonso or Pairi mangoes in a rich, golden preserve. Slow-cooked with a generous amount of sugar until thick and glossy, it transforms fresh fruit into a decadent spread with a smooth, luscious texture. Perfect for enjoying on toast, mixing into yogurt, or serving alongside savory Indian breads like thepla or paratha.

Ingredients

4 pounds Mangoes (Alphonso, Pairi, or fiberless variety) (Originally '2 Seer'. Use slightly ripe but firm mangoes.)
4 cups Water (Originally '1 Seer' (approx 2 lbs water).)
6 pounds Granulated sugar (Originally '3 Seer'. This is a traditional high-sugar preserve ratio.)

Instructions

1Peel the mangoes thoroughly, ensuring all green skin is removed. Cut the pulp into chips or pieces approximately 3/4 inch in size. Wash the pieces lightly.
2Place the mango pieces in a heavy-bottomed pot (originally a tinned vessel) along with the cold water. Cover the pot and place it over medium heat. Stir occasionally with a wooden spoon until the mangoes are completely soft and tender.
3Remove the pot from the heat. Mash the mango mixture thoroughly until no lumps remain and it is smooth. Add the sugar to the mixture and stir to combine.
4Return the pot to the stove and cook uncovered. Stir frequently. As the jam boils, use a spoon to skim off any scum or foam that rises to the surface. Continue cooking until the jam thickens to a proper consistency. Remove from heat when it reaches the desired thickness.