Comments on: Mango Jam (Version 2.0) a la Marketman

By: jamgirl

jamgirl — Mon, 17 Nov 2008 15:20:04 +0000

hi how do you know when the mangoes are ripe? or ready for use? or over ripe? i bought some to make this and they are grey near the stone and do not taste as good as i remember

By: Marketman

Marketman — Tue, 12 Feb 2008 01:06:14 +0000

Joy, I don’t sell mango jam. And frankly, I haven’t found a commercial version that is reasonably good, either… sorry.

By: Joy Fernandez

Joy Fernandez — Tue, 12 Feb 2008 00:45:07 +0000

SOS. Where can I buy YOUR mango jam? Or where can I buy the best tasting mango jam in town? My friend from Canada is craving for mango jam and I want to send him a few bottles. Please help. Maraming salamat!

Sincerely,

Joy

By: Sailinghome

Sailinghome — Thu, 26 Apr 2007 01:26:45 +0000

Thanks for the reply… and I’ll also definately be trying brown sugar next time… I llike the sound of that…!

By: ching

ching — Tue, 24 Apr 2007 18:30:01 +0000

I happened by your website when I was surfing for ginataan or sampelot as we call it in Pampango. I work with a lot of Indonesians and they call it Kolak. I’m making it for a party this weekend with them. Anyway, I liked reading your articles. They remind me of my cousin’s (he writes for Phil. Star).
Your ensaimada recipe is really a labor of love. And I love ensaimadas but I think I’ll wait till I go home in June.

By: Maria Clara

Maria Clara — Tue, 24 Apr 2007 16:26:22 +0000

Your mango jam looks terrific with good chunky pieces. I like your idea of steeping the mango and sugar before cooking them – giving them ample time to blend. Scum formation puts me off in making jam and I am glad you share the trick of adding butter to work my way around this. Mango jam is good with any aged cheese!

By: Marketman

Marketman — Tue, 24 Apr 2007 13:11:13 +0000

sailinghome, maybe you can start with tarter less ripe mangoes to give it an edge? A little less white sugar, or as one of the commenters here suggests, use brown sugar instead for a darker jam with perhaps more flavor… TOPING, can you imagine what it did to MY diet? :) Bernadette, your brown sugar version sounds great, will try it next time. And yes, some pectin is good as I don’t think mangoes have a lot of natural pectin… dee, I am not sure if it matters in this case. I used an enameled heavy pot (Le Creuset) but I suspect this will work in a metal pot and yes, a wooden spoon (just make sure it doesn’t have garlicky or strong flavors from previous cooking). Joey, jam making is really hard core cook material…I think!

By: joey

joey — Tue, 24 Apr 2007 12:00:16 +0000

You are inspiring me to make another batch! This is so good! I like it on toast with melted gruyere (the older the better) cheese…best combination!

By: dee

dee — Tue, 24 Apr 2007 11:54:00 +0000

hi marketman!!!!!

i’d like to know if i can use a metal kaldero and a metal spoon. coz i remember from highschool home economics that we had to use a wooden spoon but i’m not sure what kind of kaldero we used.

i hope you can answer back! :-)

By: bernadette

bernadette — Tue, 24 Apr 2007 10:58:57 +0000

My husband also makes mango jam and like you makes a fuss at mango quality and prices (of course.) Prices really wouldn’t matter to me. But once our mango tree really gave us an abundant supply of mangoes…gosh! we had to get them ourselves! It was so tough because the old mango tree had so many denizens and one such community was those big soldier ants that bite like anything! But we had to do what we had to and honor the mango tree’s gift to us and take them all. So, my husband had to choose (fast! before the flies get at them) and scoop the good meat from the bad. The thing though that I noticed is that he insists to use brown sugar saying that white sugar is not so healthy. Once he used white sugar and I noticed that the brown sugared mango jam enhanced the sweetness/tartness of the mangoes rather than the white sugared batch. He also tried gelatin (one stick for a huge pot) but prefers the pectin pack sent to to him from Germany—Dr Oetker’s yata is the brandname.