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.
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.
- 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.
- Rosemary: 1 stem
