Mango Season Jam

It's mango season here in Cambodia. And the street stalls are packed with ripe yellow and green, and spotted yellow & green mangoes. What a lovely drive down the roads this season- you can almost smell the sweet ripe juiciness wafting down the normally dusty-smelly roads.

And with mango season, come plans and dreams of how mangoes can be added into every dish (any and all kinds) and accompany every meal. So this week my dream was Mango Jam. And with a stop at a neighbor who claimed her mangoes were the best and cheaper than any nearby market, I bought 3.3 kilos of ripe, yellow mangoes [$3.5!!].

Adding pectin packs to a boiling pot of fresh cut and diced mangoes, just add sugar, stir, boil, and pour into canning jars.

The longest part is peeling and cutting the mangoes, and after that it's just a matter of waiting while it sets to enjoy. [My roommate and plan to lather it on pancakes tomorrow morning!]