The first thing you need to do before you can peel your mangoes is to put them for a few minutes in cold water. This will make it easier to then peel their skin with a knife. Once they are peeled, cut them into pieces and then put them into a blender to make paste out of them.

In the next step you need to wash the apple and then start peeling it. It would be good to get a big piece of skin instead of many small ones, so just try to peel off a big part in one strike. You don’t need to peel the complete apple clean – we are going to use the skin, not the apple. I know that nowadays people use a certain preserving sugar for making the jam become hard. Cooking the apple skin along will have the same effect. You can eat the rest of the apple or give it to your children. In this way they get some vitamins before they eat the mango marmalade. ?

Now you put a pot onto your stove and start heating it up. Add the mango pulp, the sugar and the piece of apple skin and stir on medium heat. Keep on stirring and stirring. It may be a bit tedious but keep on thinking of the delicious jam that you will have once you are done. You will need to stir for about ten to fifteen minutes. You will notice that the jam gets thick and becomes more jelly-like.

Take the jam off the stove, take a fork and take out the apple skin pieces. After that fill your jam right away in a clean glass. If you make bigger portions and want to store it for longer, it would be good to the glass and its lid into boiling water for some minutes so that no germs can survive and spoil your jam. Close the lid so that it is airtight. Another way to ensure that the jam lasts longer in storage is to now let it cool down standing on its lid.

Let your jam cool down over the next 24 hours in room temperature. Then open it and just enjoy – on bread, in yogurt or even pure!