Mango Murabba also known as jam, a delightful preservative from the Indian subcontinent, captures the essence of the ripe mango in a sweet, tangy syrup. This traditional dessert offers an explosion of flavors, making it a favorite side dish or stand-in. In this article, we explore an easy way to make mango jam at home, so you can enjoy the taste of summer all year round.
Ingredients:

1 kg of ripe mangoes
It contains 500 grams of sugar
1 lemon is enough
1 tablespoon cardamom powder
1/2 teaspoon saffron fibers
water

Instructions:

Preparation of Mangoes: Wash the mangoes thoroughly and peel them. Cut the mangoes into small cubes or slices, discarding the seeds. Ensure the mango pieces are uniform in size for even cooking.

Boiling Mangoes: In a large pot, add the mango pieces along with enough water to cover them. Bring the water to a boil, then lower the heat to a simmer. Cook the mango pieces until they are soft and tender. 

Sugar syrup: While the mangoes are cooking, prepare the sugar syrup. In a separate bowl, combine the sugar with equal amounts of water. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Once the sugar syrup boils, reduce the heat and simmer for about 5 minutes.

Combination of mango and sugar syrup: After cooking the mango pulp, drain it and remove the excess water. Add the ripe mango pieces to the sugar syrup. Add the juice of one lemon to the mixture. Stir gently to evenly coat the mango pieces with the syrup.

For seasoning: Sprinkle cardamom powder over the mangoes in the syrup. If desired, add saffron strands for a little color and extra flavor. Stir the mixture gently to incorporate the spices.

Simmering and Thickening: Place the pot back on the stove over low heat. Allow the mangoes to simmer in the sugar syrup, stirring occasionally. Cook until the syrup thickens and reaches a desired consistency. This may take about 20-25 minutes.

Cooling and Storing: Once the Mango Murabba is cooked to perfection, remove it from the heat and let it cool to room temperature. Transfer the Murabba into clean, sterilized jars for storage.