Mango Jam

Ingredients:
Mango Pulp 1 kg
Sugar 1 kg
Citric acid 10 gms
Mango essence 2-3 drops
Mango Colour 2-3 drops
Sodium Benzoate - 1 pinch

Method: Peel and cut the mangoes into big chunks. Weigh the mango pieces and prepare a puree in a mixie. Pass through a sieve to remove any fibre. Take the pulp in a thick copper bottom vessel, add sugar and bring to boil on a high flame. Keep stirring. Reduce flame and cook for 30 minutes. Now add the citric acid and cook for 5-10 minutes. Dip a wooden ladle and cool for 2 minutes. Check if it has reached the spreading consistency, then the jam is ready. Or cook for few more minutes. Check again, till it reaches the required consistency. (It will be pouring consistency, but when cooled it will set.) Switch off. Add sodium benzoate, colour and essence.

Keep sterilized glass bottles on a wooden board, and pour the hot jam into them and leave it there till it is completely cool. Place the lid. The jam is ready for consumption after 24 hours, since preservatives are used.