This is my all time favorite jam. Very easy to make and tastes just as yum as any other jam. The best part about this homemade jam is that it is minus all the preservatives, therefore a healthy option. Unlike the jams available in the market, we are not using sugar but jaggery in this recipe. Jaggery is rich in minerals and proteins. It has a great nutritive and medicinal value. Always a better option to sugar, as sugar is always treated with chemicals.
The shelf life of this jam depends on the consistency. I generally make lots of it during the mango season and stock it for a year at least.
You’ll need:
Raw Mango grated: 1 cup.
Jaggery : 3 cups
Water
Elaichi: as per your taste.
Mangoes come in a lot of variety. Some can be very sour. The sourer the mangoes are the more jaggery you’ll need. Another way to cut down on the amount of jaggery is to boil the grated mango for some time to remove the sourness. Meanwhile you could keep the jaggery with a little water for sometime so that it thins up. In a kadai, mix this jaggery water and grated mango (pre-boiled) and keep it on a simmer. Keep stirring at intervals. The mixture will start thickening. Once you are satisfied with the consistency you can add the elaichi and switch off the stove. General rule is, thicker the consistency, longer is the shelf life. So go ahead and make the yummy gharelu jam, you can have it with hot chapatis or with bread….
GOOD TO TASTE AND HEALTHY TO EAT..
Hmm..reminds me of ajji’s mango jam …Slurrp!!
Hey, you can make mango juice using boiled green mangoes..!
wanna try? buzz me..:)
HI veena,
yea man it is my ajji’s recipe:))))…will def call u for the mango juice ..we used to call it panna..have tried it once..but will call u to get the details…
I was looking for Murabba with jaggery and landed here. Thanks for the recipe and I prepared mine in MW which made the job easier. Will post in my blog soon.
Hi Jayasree, thanks for stopping by and hoping you liked it.
can ripe mangoes be used for this jaggery jam
HI Raj, I’m not sure if ripe mangoes can be used as they tend to have more water content. However you can try and let me know if it works..I’m a little doubtful..Thanks for stopping by.
I have prepared mango- murramba. I would like to send it to my friend abroad. What can i add to it,so that it remains good & taste is in-tact till it reaches my friend.I have thought of putting it in air-tight plastic box & seal with foil-paper.what else can i do?The parcel would take 7-8 days to reach.
Thanks in advance
Thanks so much for visiting my page..the conventional way of preserving mango murabba is adding a thick layer of ghee on top of the jar..This acts as a sealant and prevents air from entering in..This method is generally used if you need to store the jam for a year or so. Try this method, it’ll work..Bye