The mango was at a bargain price, you exaggerated and now you don't know what to do with so much fruit? Don't worry, we have the solution! In this article you will learn how to make a simple and delicious mango jelly to make the most of them. If you are already sick of the flavor, you can still add other spices and fruits to give it a special touch. Saw? We think of everything! Now, get down to business and enjoy this delicious recipe.
Basic mango jelly
- From 6 to 7 large sleeves;
- 1 cup of sugar;
- 4 tablespoons of lemon juice;
- 2 tablespoons of powdered pectin.
Makes 2 cups (650 g) of jam.
Method 1 of 2: Making a Basic Jelly
Step 1. Slice the pulp into 6 to 7 large mangoes
First, wash them and take them to a cutting board. Hold the fruit and carefully cut off one side. Try to cut as close to the pit as possible to get the most out of the mango. Then do the same on the other side and sides. Once this is done, separate all the pulp from the skin and cut into pieces of one finger each.
- To use the pulp around the stone, use a small knife.
- In the end, you should have about 4 cups of mango.
Step 2. Place the mango, sugar, lemon juice and pectin in a large saucepan
Add all the chopped mango, then 1 cup sugar, 4 tablespoons lemon juice and 2 tablespoons pectin powder.
Pectin contributes to the texture of the jelly. If you want it to be softer, leave this ingredient out of the recipe
Step 3. Stir everything and cook over low heat until mixture dissolves
It is important to mix it well so that all the mango pieces are covered in sugar. Stir again from time to time, until the sugar dissolves and becomes a liquid.
It should take about four minutes for the sugar to dissolve
Step 4. Boil the jelly over medium heat
Raise the temperature a little so that the liquids turn to syrup and come to a boil. From time to time, stir it so that the jelly does not stick to the pan.
It is essential to use a large pot so that liquids do not overflow
Step 5. Cook the jelly until it reaches 100 °C
After it comes to a boil, keep an eye on the temperature with the help of a culinary thermometer, monitoring it until it reaches 100 °C. Don't forget to stir it from time to time.
Remove the foam that forms on the surface of the jelly and discard. It is responsible for leaving a rubbery texture
If you don't have a thermometer, take a small dish to the freezer as soon as you start preparing the recipe. To find out if it has reached the ideal temperature, place a small spoon of jam on the plate and spread it with your fingers. If she's wrinkled and doesn't lose shape, it means she's ready.
Step 6. Transfer the jelly to clean jars
Take two jars of about 240 ml and a funnel. Carefully transfer the jelly to them, leaving an empty little finger and cover. You can also use canning jars if you like.
To keep the canning jars tightly closed, avoid softening the lids in hot water before putting them on
Step 7. Preserve or store the jars in the refrigerator
If you want to keep the jam for a long time, fill a pan with enough water to cover about two fingers of the preserve jars and place them inside. Then boil them for ten minutes and wait until they return to room temperature before refrigerating them. If you don't want to do this, keep them for up to three weeks.
If you choose to make preserves, store the jelly at room temperature for up to one year. Before consuming, push the lid to see if the seal worked and it didn't end up spoiling in the meantime
Method 2 of 2: Testing Other Versions
Step 1. Swap half the mango for peach or nectarine
Mango jelly is delicious, but you can make it even better by mixing it with other fruits. To do this, cut the amount of mango requested in the recipe in half and replace the rest with peach or nectarine. Mango also combines with the following fruits:
Step 2. Use honey or some other sweetener in place of sugar
If you're on a fitness wave and want to keep refined sugar at bay, know that there are several options. Bet on honey, agave or any low-calorie sweetener you prefer. Remember that in addition to sweetening, sugar also works as a preservative, so if you're going to leave it out, store the jelly carefully as it will last a lot less.
Store jelly in the refrigerator for up to three weeks
Step 3. Add 1 teaspoon of your favorite spice
Give your jelly a unique flavor, adding a pinch of whatever seasoning you want halfway through the cooking time. You can use just one or make a combination, as long as it's no more than a teaspoon. You can use, for example:
- Vanilla paste.
You can even add a dash of red pepper flakes to add a spicy touch to the recipe or a little saffron to make it look beautiful.
Step 4. Leave the sugar and pectin out if you want a thinner jelly
To get the natural flavor of the mango, do not add any sugar, honey or any other sweeteners. Cook the mango with ½ cup of water at medium temperature until it melts and thickens on its own.
- For a smoother jelly, pass the mango through a very fine strainer after cooking.
- As there is no sugar in this version, keep the jelly in the refrigerator for up to two weeks.