Mango Jam (Sweet Murrabo)
Most fragrant mango jam ever!
1 green mango, peeled and grated
Sugar, equal measurement of the grated mango
6-8 pieces of cinnamon sticks
½ teaspoon of cardamom seeds
¼ teaspoon saffron petals
In a heavy saucepan, place all the ingredients except the saffron.
Cook it over high heat while stirring continuously.
The sugar will melt and make a syrup. Keep cooking until the liquid reaches a roll boil.
Be careful the hot liquid does not splatter on you.
Reduce the heat to low-medium and cook for 5-7 more minutes.
How to test if the syrup is done:
Take a small teaspoon of the mixture and put in a small bowl. Let it cool slightly.
Now touch the cooled syrup with your first finger, pinch with your thumb, and release the pinch slowly. If you see the syrup form a single thread as you release, the jam is done.
If you don’t see the thread form, cook for a few more minutes and repeat the test.
Once done, remove the jam from the heat and add in the saffron. Stir gently and cool. Store in a glass jar. Keeps well in the refrigerator for at least 3-6 months.
Enjoy with Indian breads, toast or even a toasted cream cheese bagel.
Note: Be sure to pick a mango that is very hard but not too green and sour. The inside should have a yellow tint so the color of the jam comes out pretty yellow.