INGREDIENTS
*2 1/2 cups Mango(Aam) pulp
*250 grams Sugar (Cheeni)
*1/4 teaspoon citric acid
*l teaspoon Pectin
*1/4 teaspoon potassium metabisulphite
*250 grams Sugar (Cheeni)
*1/4 teaspoon citric acid
*l teaspoon Pectin
*1/4 teaspoon potassium metabisulphite
METHOD
*Cook mango pulp and sugar until a little thick and sets on the plate when tested.
*Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
*Pour the hot jam in sterilized jars, seal when cool and cork tightly.
