I decided to post some recipes for my English-speaking friends. Especially for my friend Matthew who lives in New York and started his cooking career a few months ago…During my last stay in New York, I was pretty impressed by his bread and his Tarte Tatin!
For some reasons, I have a passion for making jam. I am aware that is not entirely consistent with my passion for Sergio Rossi high-heels! It seems that there is a “Mamie Nova” in me…I love cutting fruits, marinating them for hours, spending my Sunday afternoon filling the pot. Don’t tell me I’m crazy! I know it’s strange, but it’s really worthwhile.
As my favorite fruit is mango, my favorite jam is …mango jam! According to the extensive worldwide study that I’ve conducted, Indian mangoes are the best ones, especially Alfonso Mango (see below). If you go to Boulevard de la Chapelle in Paris or to Jackson Heights in New York, you should buy a bag of mangoes and turn two kilos of them into a wonderful jam.
For jam-making techniques, I always follow the instructions of Christine Ferber, probably the best French jam specialist, in her book “Le Larousse des Confitures”. In my last mango jam production, I enhanced the mango with some vanilla and crystallized ginger: so far, it’s my best effort!
- 2 kg mangoes
- 1.6 kg sugar
- 2 vanilla pods
- 35 g crystallized ginger
- Juice of 2 lemons or even better limes
- 5 glass jars
Wash and peel the mangoes. Cut them into small chunks. Weight the mango chunks. Weight the sugar: the weight of sugar should be 80% of the weight of the fruits. Combine them in a large bowl with the juice of one lemon and the vanilla pods and keep in the fridge overnight.
The next day, wash the glass jars and their lids carefully, then soak them in boiling water for a few minutes, and set them out to dry upside down on a clean kitchen towel. Pour the preparation into a large pan and add the other lemon juice. Split the vanilla bean in two, scrape out the seeds and add both the bean and the seeds into the preparation. Bring to a simmer over medium heat and cook for 15 to 20 minutes, stirring with a wooden spoon. The jam should be cooked until it thickens: the best way to reach the perfect consistency is to use a thermometer, the temperature should be 105°c. Remove from heat, spoon out the foam and add the crystallized ginger. Pour the hot jam into the glass jars and seal them. Turn them upside down and let them cool down during one night. Once cold, turn them.