THE GREEN MANGO JAM: AN ACCOMPANIMENT INDIAN CHUTNEY

Open a bottle of Spicy green mango, taste it with a meat or a fish or crackers and you will be transported in India with the aromas of the spices, the cumin with its distinctive and strong flavor, the cardamom intensely aromatic with a resinous fragrance, the red chili (see next update), the cinnamon which gives sweetness, the cloves you can find inside the chutney with, also, a very strong aroma. It will be a new way to eat green mango!

Young farmers learn jam processing in La Carlota:

At the creation of this blog, I explained our concept of Natural Farming teaching based on the trilogy: "To produce, to transform, to sell". Actually we apply this concept in a one year weekly seminar in the Gerry Ledesma's Dos Marias farm in La Carlota, in Ara-Al. After the theory of the jam processing last week, the farmer-students cooked their first batch of mango jam. Everybody enjoy the processing and went back home with samples of their production. 


The question of the week:

I do my jam at home. Sometimes, I find molds when I open the jar. What is my mistake and is it dangerous for health? (continuation)

Rule #2: Respect the quantity of sugar and control the pH:

That's a very important rule because with the right concentration of sugar and an acidic medium you will avoid the development of micro-organisms. To know the concentration of sugar you need a refractometer. If you have not, you respect the recipe (generally same quantity of pulp and sugar) and you wait until the jam is really cooked, meaning ready for jellification (see later to know when the cooking is finished).

For the pH, it is not so easy. The pH should be between 3.5 and 3.0 and this cannot be measured with your tongue but with a pH-meter (expensive) or special paper pH (not expensive). That is why, when the fruits are not enough acid, the recipe says to add lemon juice. As a good jellification of the jam with the pectin also needs the same level of pH, this parameter is a fundamental for good jams.

 Available this week (bottles 300g, 8oz):

CLASSICAL JAMS
Guyabano-calamansi              130P

Jackfruit-calamansi                in some stores

Pomelo-orange                        130P

Papaya-Buko                           130P
Breadfruit                                in some stores

Tomato-apple                          150P

Watermelon                             140P

ACCOMPANIMENT NOT SPICY
Batwan                                     140P
Kalumpit, (Sarali)                   150P

SPICY JAMS

Ginger                                      150P

Green mango (Chutney)        180P

Sweet pepper                          180P

     Minimum order for home delivery: 6 bottles mixed,

     Free delivery in Bacolod (payment at the delivery)

NOTE: this prices are not applied in local selling places

Send your remarks and orders to:

lolasgardenjam@gmail.com
or Text: 0919 3555 424