Mango Jam & Pickled

MANGO JAM
INGREDIENTS UTENSILS:
ripe mangoes (carabao or piko variety) Waring blender or a coarse sieve
refined white sugar stainless steel knives
citric acid stainless steel/plastic mixing bowls
measuring cups
wooden spoon

PACKAGING MATERIAL:
sterilized glass jars with PVC caps

PROCEDURE:
1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh.
6. Pass through Waring blender or coarse sieve.
7. Mix the pulp with an equivalent amount of sugar.
8. Heat over low fire, stirring constantly. When almost thick, add 0.3% citric acid* based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

* 0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo



PICKLED MANGO
INGREDIENTS UTENSILS:
fresh immature green mangoes (carabao stainless steel knife
or piko var.) stainless steel/plastic mixing bowls
10% brine (approximately 1½ tbsp coarse chopping board
salt for every cup of water; boil and cool) pickling jar
stove

PACKAGING MATERIAL:
sterilized glass jars with PVC caps

PROCEDURE:
1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼ inch thick. (If desired, the fruits may be used unpeeled).
6. Place in pickling jars. Add 10% brine solution*.
7. Let stand for at least a week until the mixture has a pleasant fermented odor. Stir the mixture daily.
8. Remove mango slices from the brine. Rinse mango slices with boiling hot water. Pack in jars.
9. Boil the brine and remove the scum if there is any.
10. Fill the jars containing mango slices with boiled brine. Leave 1/3 inch headspace. Seal. Cool. Label and store.

*10% brine solution = 1 part salt to 9 parts water