Mango jam jelly

 

Mangoes are a special delight for individuals in societies all over the world, and they can be plentiful at a time.

The mango logic is to get as much as you can when the season is in.

Mango is an exotic fruit that is base on nutritional value.

Based on nutrients of protein, carbs, fat, dietary fiber, vitamin A, E, K, B6, B3, copper, folate, calories, riboflavin, manganese, thiamine, magnesium, and small amounts of phosphorus, pantothenic acid, and calcium.

When mango is in I always eat them and I occasionally make mango jam jelly.

Making jam jelly is so easy to do, and I might add that the finished product is very tasty and addictive, you might end up eating a lot.

Making mango jam jelly does not take too many mangoes, I normally get about ten or so depending on how many mixtures I need to produce.

This recipe consists of ripe mangoes 

Cinnamon, spice, lemon juice, and sugar.

The ingredients will go according to one's preference, that is if you want it with a sweeter, flavor or more ingredients than the other.

I make sure that mine is equally based, with an even flavor that I like.

Ten mangoes peeled and sliced, is to be placed into a saucepan on the lighted stove.

Add mangoes, sugar, cinnamon, spice, and lemon juice.

Let all ingredients boil to a mild thick consistency, whereas thick bubbles began to form in the boiling process.

Don't let the consistency get too thick, if not when it is taken off the heat, it will harden like candy instead of a jelly jam.

Take off the stove and let it cool, after cooling you can put it in a jar of containers, serve and store.