The ripe fruits are peeled and washed after the seeds are removed.
The process for making mango jam is typical of many other fruit jams and is made fruit pulp, with added sugar, pectin, calcium chloride and citric acid.
The proportion of mashed fruits and sugar is: 10 parts mashed fruits and 6 parts sugar.
As the mixture is being cooked slowly to avoid caramelization, calamansi juice is added.
The mixture is boiled until thick.
There are many ways to enjoy mango jams.
Raw jams on raw crackers or cookies make an excellent snack at breakfast or anytime.
Raw mango jam will keep in the refrigerator for up to two weeks.
Mango jam