Learn to make mango jam at home
Feb 22, 2008
IT is mango season again and you can get a heap of mangoes for as little as sh500 from most markets around town. Richard Ssenviiri, a nutritionist with Healthy Snacks at Garden City mall, says mangoes have got a high sugar content and are an excellent source of vitamin C and E, niacin, potassium an
By Agnes Kyotalengerire
IT is mango season again and you can get a heap of mangoes for as little as sh500 from most markets around town. Richard Ssenviiri, a nutritionist with Healthy Snacks at Garden City mall, says mangoes have got a high sugar content and are an excellent source of vitamin C and E, niacin, potassium and iron.
Buying tips
Edward Kironde, a mango trader at Nakasero market, says although mangoes are available in different types and colours, a ripe mango should be sightly soft when you press it. He adds that you can still buy mangoes that are not very ripe, keep them in a cool place and in two to five days they will be ripe enough to eat.
Phyllis Okot, managing director Hometech food processors in Kawempe, says although people prefer to eat mangoes plain, mix them with other fruit to make a salad or squeeze juice out of them. you can also make jam.
Ingredients
To make one litre of mango jam, you need: 8 to 10 medium size ripe mangoes, two raw mangoes or the rind of any citrus fruit like oranges, lemon and tangerine and half a kilo of sugar.
Procedure
- Peel both the ripe and raw mangoes and cut into reasonable pieces
-Put the pieces in a blender; add little water to allow the mangoes blend to fine. Alternatively, you can add the rind of any citrus fruits instead of raw mangoes.
- Pour content into a clean sauce pan
- Heat over moderate fire.
- While you stir, add sugar in intervals until the content begins thickening to form a gel-like substance.
- To check if the jam is well formed, put a few drops in a glass of cold water; if the drops settle at the bottom of the glass, it means the jam is ready.
- Put aside to cool and store in a clean container.
Okot explains that the sugar adds sweetness and also acts as a preservative. She adds that the raw mangoes or the rind of citrus fruit contain pectin, a thickening agent found in the plant cell wall which works as a preservative and also a main ingredient responsible for formation and thickening of the jam.
Okot cautions that the home made mango jam lasts for about three to four weeks but under refrigeration.
IT is mango season again and you can get a heap of mangoes for as little as sh500 from most markets around town. Richard Ssenviiri, a nutritionist with Healthy Snacks at Garden City mall, says mangoes have got a high sugar content and are an excellent source of vitamin C and E, niacin, potassium and iron.
Buying tips
Edward Kironde, a mango trader at Nakasero market, says although mangoes are available in different types and colours, a ripe mango should be sightly soft when you press it. He adds that you can still buy mangoes that are not very ripe, keep them in a cool place and in two to five days they will be ripe enough to eat.
Phyllis Okot, managing director Hometech food processors in Kawempe, says although people prefer to eat mangoes plain, mix them with other fruit to make a salad or squeeze juice out of them. you can also make jam.
Ingredients
To make one litre of mango jam, you need: 8 to 10 medium size ripe mangoes, two raw mangoes or the rind of any citrus fruit like oranges, lemon and tangerine and half a kilo of sugar.
Procedure
- Peel both the ripe and raw mangoes and cut into reasonable pieces
-Put the pieces in a blender; add little water to allow the mangoes blend to fine. Alternatively, you can add the rind of any citrus fruits instead of raw mangoes.
- Pour content into a clean sauce pan
- Heat over moderate fire.
- While you stir, add sugar in intervals until the content begins thickening to form a gel-like substance.
- To check if the jam is well formed, put a few drops in a glass of cold water; if the drops settle at the bottom of the glass, it means the jam is ready.
- Put aside to cool and store in a clean container.
Okot explains that the sugar adds sweetness and also acts as a preservative. She adds that the raw mangoes or the rind of citrus fruit contain pectin, a thickening agent found in the plant cell wall which works as a preservative and also a main ingredient responsible for formation and thickening of the jam.
Okot cautions that the home made mango jam lasts for about three to four weeks but under refrigeration.