Whenever I make jam, I do not include preservatives. As such, the shelf-life of the jam tends to be shorter than the commercially-sold jam and I try to consume the jar of jam within a month. I have exceeded a month before and the jam is still fine but it would be advisable to finish consuming the jam as soon as possible.
Whenever mangoes are in season, I would encourage you to buy them. They are very versatile and can be used to make smoothies, desserts, cakes and even jam.
Here is a very simple recipe for mango and banana jam that you may like to try.
INGREDIENTS
1 ripe banana (mashed)
4 mangoes
1 cup castor sugar
METHOD1. Scrape the pulp from mangoes and mash the mangoes.
2. Add the mashed mangoes and mashed bananas in a cooking pot.
3. Add in the castor sugar.
4. Cook over medium heat, constantly stirring until the jam thickens.
5. Pour the hot jam into glass jars and seal the jars immediately.
6. Leave the jars of jam to cool.
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