Murba(Mango jam)
Prep time
Cook time
Total time
Easy and delicious Mango jam recipe
Recipe type: Jam
  • 1 kg Raw mangoes (always prefer Rajapuri or Totapuri variety of mangoes and be sure these are very raw and firm)
  • 1 kg sugar (or 1.25 kg if you want it more sweet and less tangy)The proportion should be 1:1 (or 1: 1.25) of mangoes:sugar (in kg)
  • Green cardamons 6-7
  • Red chilly powder A spoonful
  • A glass of water
  • Lemon juice 1 or more spoon
  1. Wash, pat dry and peel mangoes.Grate them with a manual grater
  2. In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need)
  3. Heat it, while mixing at frequent intervals till sugar dissolves completely
  4. Skim off any grey foam, which are impurities from the sugar
  5. Now add lemon juice.It will help to avoid crystallization of sugar
  6. Add the grated mangoes, few cardamons and mix properly.Beware of the spluttering.
  7. Let it boil for few minutes and then put it on medium flame .
  8. Keep on stirring carefully at regular intervals. It will take almost 50 to 75 minutes to be cooked properly.Add red chilly powder anywhere in the mid of procedure
  9. When the mixture reaches a consistency similar to that of easily spreadable jam, it is supposed to be done
  10. Let it cool properly and store it in clean, airtight glass containers (jars)
  11. The shelf life of this murba is 4-5 months without refrigeration and about a year in refrigerator, provided that no wet spoon is used to take out portions from the jar and the lid is secured properly
  12. Some prefer this murba to be very smooth as jam, in that case cook it on low flame, for some more time.
Recipe by Sindhi Rasoi |Sindhi Recipes at