Mrs Balbir Singh’s | Homemade Mango Marmalade Recipe

 Mrs Balbir Singh’s | Homemade Mango Marmalade Recipe

One of the things I would look forward at my grandmother’s home in Vasant Vihar would be her large and varied selection of homemade pickles, chutneys and preserves. She became very well known for them and from the mid-1950s onwards was frequently awarded first prize at both regional and national events such as the All-India Citrus Fruit Exhibition. Her repertoire seemed endless, and we look forward to bringing you many of these recipes. These days I love this marmalade on crunchy sourdough toast with a hot cup of tea. It adds such a nice taste-twist to a relaxed weekend morning breakfast, and is sure to get any day off to a particularly tasty start. It also makes a great gift for friends and family.


455g* Green Mango (firm), grated

Lemon Peel (from two lemons), cut into shreds

2 tbsp Lemon Juice, fresh

455g-680g Sugar

A few drops of Natural Yellow Food Colouring (or use two Saffron strands or a pinch turmeric powder instead)

*first peel and destone mango, so that you are grating only the firm pulp.

You will also need a sterilised wide-mouthed and screw-capped mason jar, jam jar or bottle of sufficient size, and kitchen thermometer unless you use the plate test mentioned below. TIP: Keep the jar or bottle warm by standing it in a shallow bowl of warm water while you are cooking your mixture. Make sure to also sterilise the lid.


1. Peel the rind of the lemons thinly, and cut into shreds and add to the mango pulp in a medium or large saucepan. Then add the freshly squeezed lemon juice.

2. Add sugar 1 to 1½ times the weight of the grated mango, and the shredded rind. Bring to a gentle rolling boil and stir the mixture until it is at 105 C (222 F) or until a teaspoon of the mixture poured onto a cold plate jellies quickly, being mindful to take the mixture off the heat while testing, as otherwise it may be overcooked and become too hard.

3. If the mixture is runny when using the plate test, then it will need some more cooking time. If it remains and a thin skin appears on the drop, it is ready to be jarred. When it is ready remove from heat, add the natural colouring and stir well.

4. While the mixture is still hot pour into your sterilized glass jar. It is preferable to also line the top of the jar with wax-paper before sealing it. Turn the jar upside down and leave for a few hours, before returning it to the right way round and storing in a cool and dry place. Refrigerate after opening/using for the first time.

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