Wondering what to take as gifts for friends back home, I decided one of the nicest things about life in Singapore is the wonderful array of tropical fruits. With that in mind one Sunday morning, I set about making some mango jam.
I chose to follow a Mad Tea Party recipe which suggested adding limes to ensure the jam would set properly. I followed the recipe almost exactly, except that I used the rind of only 3 limes and the juice of 4. This was because they were rather large and very juicy specimens from Tahiti no less. 4 cups of mango pulp equated to 8 of the Thai honey mangoes I bought at the market.
When making the jam, particularly after having added the sugar, I found that it did sputter and spit a lot. I couldn’t get it on a rolling boil like other jams. I wondered about adding more water and sugar, but the proportions seem right when checking against other recipes on the internet. So I left the recipe alone and just turned the gas down.
The final product is quite spectacular. The limes have imparted a bitterness which nicely balances the sweetness, making it more like a marmalade than a jam. The tester pot went down very well at a tea party on Sunday afternoon and I look forward to handing out the other jars to friends on my return to the UK. An excellent recipe that I am keen to repeat.