Made during Vietnam’s mango season, this quick mango jam comes together by briefly simmering chopped mango with sugar and lemon juice. The mango’s natural pectin helps it thicken without a long cooking time.
Peel the ripe mangoes and cut them into small cubes.
Put the chopped mango, granulated sugar, and lemon juice in a small saucepan. Simmer over medium heat for 8 minutes, stirring, until thickened.
Remove the jam from the heat and let it cool for 2 minutes before filling a jar.
Stir continuously while the mango simmers so the sugar does not scorch on the bottom of the pan. Filling a jar while the jam is hot and closing it immediately will help it stay fresh longer.
Limon bulamadığım için yerine yarım tatlı kaşığı limon tuzu kullandım, ekşiliği yine de gayet iyi yakaladım ve tarifte yazan 8 dakikada bile güzelce kıvam aldı, hiç sorun yaşamadım.
Limon tuzu gayet iyi bir alternatif, hatta reçelin rengini daha da canlı tutar; yalnız miktarını azar azar eklemenizi öneririm çünkü limon suyuna göre daha ekşi kalabilir.
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