This delicious marmalade or jam from Gujarat (
) and store about one year. India
Traditionally, the Marmalade is kept out in the sun for 10 to 15 days to 'cook' each day it is stir, covered and placed in a sunny day, then brought indoors at evening time.
The sun makes the sugar in it melt to a syrup consistency and the grated mango turns transparent!
Since most of us don't have the time to do this. Here is a quick and less time consuming version of the recipe. I make this Mango marmalade using stove
1. 4 cup unripe sour mangoes
2. 4 cup white sugar
3. 1 teaspoon saffron
4. 1 teaspoon cardamom powder
5. 4 to 5 whole cardamom
6. 2 sticks cinnamon
7. Pinch of salt
1. Wash clean and peel the mango, grate or cut in very small pieces.
2. In heavy bottom saucepan mix sugar and grated mangoes.
1. Cook first 4 to 5 minutes in medium to high flame stirring until sugar dissolves.
2. Add cinnamon stick and bring slowly to a boil, stir occasionally.
3. Keep boiling until mangoes gets transparent and you have thick, syrupy marmalade.( It will thicken further when cool.)
4. Cooking time is depend of mangoes how juicy, if mangoes are juicy they take time but mangoes are not very juicy the process finished early.
5. Allow to cool completely add saffron, salt and cardamom mix well.
6. Pour it in sterilized bottle store about 6 month than refrigerate for later use.
7. Serve with chapatis, bread and parathas.