My mother recently suggested I make jam, and I immediately hopped on that. After a bit of research, I learn jam is just fruit, sugar, and pectin. Quite boring if you ask me, and it also requires new sterile jars. Wanting to save money, I resorted to the Indian method of making jam.
My mother had a box of over-ripe over-fiberous mangoes, so I asked her if I could rid them for her, and got to work. Using the pulp of a total of 2 mangoes since they were so bad, I ended up with a tiny container of jam that was a real winner.
I didn't get good photos of the jam, since it really isn't kept well, but here's the recipe, and it really is just a base.
Mango Cardamom jam:
pulp of two mangoes without pits
1 cup of sugar
4 cardomom pods
the juice of one small lemon
I put the pulp over medium heat, occasionally stirring it until the water from the mangoes evaporated. This took about 10 minutes.
Next, I added the lemon juice. This was my natural replacement for fruit pectin. I need something in the jam so that the sugar won't crystallize. I then added the sugar, and stirred this over medium low heat for about 20 minutes, then added the crushed up cardomom, without the skin.
The jam was gone in 2 days.