Wash the sugar mango variety, peel the skin completely.
Add little water and gently squeeze the juice. Keep this aside for further use.
Heat a thick bottom kadai or pan, add jaggery and 1 cup water.
After the jaggery melts, add the squeezed mangoes along with the juice to boiling jaggery syrup. Now mix everything and cook on low heat for approximately 30 to 40 minutes. It can be cooked until the syrup starts thickeneing.
Finally add black pepper powder and salt. Mix and cook for 2 minutes. Cool this completely and store in air tight container. This can be stored upto 20 to 25 days in room temperature or in refrigerator.
Add good quality jaggery for tasty jam and cooking on low flame is important stepSqueezing the mangoes is important for proper cooking of mangoes with jaggery