Mango jam with rosemary

4 servings

90 minutes

Mango jam with rosemary is an exquisite blend of sweet tropical juiciness and spicy herbal aroma. This recipe, inspired by Pan-Asian cuisine, features a refined combination of mango, lemon juice, and fresh zest that gives the jam a rich flavor with a hint of tartness. The final touch – rosemary – adds an unusual, slightly piney note, transforming traditional jam into a gastronomic masterpiece.

Energy value per serving

• Calories: 153.2
• Proteins: 0.9g
• Fats: 0.5g
• Carbohydrates: 30.2g

Ingredients

• Mango: 2 pc
• Sugar: 0.3 glass
• Lemon juice: 2 tbsp
• Lemon zest: 1 tbsp
• Rosemary: 1 stem

Cooking steps

1. Peel the mango and cut the flesh into small cubes, place in a small pot, combine with lemon juice and zest. Add sugar and let it sit for 20-30 minutes - the mango will release a lot of juice.

   Required ingredients:

   • Mango: 2 pieces
   • Lemon juice: 2 tablespoons
   • Lemon zest: 1 tablespoon
   • Sugar: 0.3 glass

2. Place the pot on a heat slightly below medium (depending on the stove's properties) - the syrup should not evaporate (and especially not burn), and the mixture should simmer gently with slight bubbling. Stir occasionally.

3. In about 15-20 minutes, depending on the variety and ripeness, the mango pieces will start to break down. You can bring it to a more uniform state (another 5-10 minutes), or leave it as is: with small soft pieces.

4. Add finely chopped rosemary (literally 4-6 leaves), stir and remove from heat. Let it cool, then transfer to a container suitable for jam storage and place in the refrigerator.

   Required ingredients:

   • Rosemary: 1 stem