Mango jam

Makes four small jars

This jam is sweet; it reminds me of the tropics. It doesn't taste of any jam eaten here – one mouthful transports you to warmth and heat, breakfast somewhere by the beach. Delicious on home-made coconut bread, warm from the oven, or if that isn't possible, it would be just as good with a crunchy and textured white bread.

1kg/2lb ripe mangoes
250g/8oz caster sugar
1tbsp lemon juice
4 small, sterilised jars

Peel and chop the mangoes, then stir with the sugar in a large heavy-bottomed, non-reactive saucepan. Let the mixture stand for at least 30 minutes or overnight, so that the mangoes release their juices and the sugar dissolves.

Then bring the saucepan of fruit to a vigorous boil over a high heat, stirring every now and then to make sure the fruit doesn't stick to the bottom of the pan.

The mixture will bubble up dramatically, rising high up the sides of the pot. Skim off any light-coloured foam that rises to the surface.

The jam will soon boil down, beginning to form smaller, thicker bubbles. When this happens, begin to test the jam by putting a teaspoonful of the hot mixture on to a plate. This will serve to cool off the jam quickly so you can tell what the final texture will be like.

When the jam has cooked to the consistency that you like, stir in the lemon juice. Turn off the heat and carefully ladle the jam into the sterilised jars – this quantity should make approximately four – screw the tops on tight and leave to cool. When the jam is cool, store in a cool, dark place or in the refrigerator.

The jam should last for up to a year if properly sealed.