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II Mango Jam II


  • 2 medium sized ripe Mangoes
  • 1/2tsp. cloves
  • 1/2tsp. cumin seeds
  • 1/2tsp. black peppercorns
  • 1/2tsp. cardamom seeds
  • 2-inch piece of cinnamon stick
  • 1/2-inch piece ginger (sliced)
  • 2 cups sugar
  • 1/4 cup water or fresh orange juice
  • 3tbsp. fresh lemon juice.


  • Tie the whole spices (cloves, cumin seeds, black peppercorns and cardamom seeds), sliced ginger and cinnamon stick in a small muslin cloth.
  • Wash, peel and dice the mangoes, scraping as much pulp and juice as possible. off the seed.
  • Combine the fruit, sugar, water or orange juice in a heavy 3 litre saucepan and place over low heat.
  • Stir until sugar melts, raise the heat to medium and bring to boil.
  • Gently boil until the mangoes are just tender.
  • Add the spice bag and lime juice and cook until thick.
  • Cool it to room temperature, transfer it to a glass jar and seal well.
  • Store, refrigerated, for up to 2 weeks.


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