Mango Jam: A Year-Round Delight

Why You’ll Love This Recipe

This mango jam is not only delicious but incredibly simple to make. With just four ingredients and a straightforward process, it’s ideal for beginners in canning and preserving. The bright, sunny flavor of mangoes pairs beautifully with the tartness of lemon juice, balanced perfectly by the sweetness of sugar. Plus, making your own jam means you can enjoy peak mango flavor even when they’re out of season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups mango, finely chopped (about 8–9 medium mangoes)
• 1/4 cup lemon juice (freshly squeezed)
• 1 box (1.75 oz) powdered pectin
• 7 cups granulated sugar

Directions

1. In a large pot, combine the finely chopped mango, lemon juice, and powdered pectin. Stir constantly and bring to a boil.

2. Add the sugar to the pot, return it to the heat, and continue stirring as you bring it to a full boil.

3. Boil hard for 1 minute while stirring continuously to prevent sticking.

4. Remove the pot from heat.

5. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.

6. Wipe the rims clean, place the lids on, and secure the bands.

7. Process the jars in a boiling water bath for 10 minutes.

8. Remove jars from the water bath and let cool completely before storing.

Servings and timing

Servings: Makes approximately 9 x 250 ml jars
Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

Variations

• Spiced Mango Jam: Add a pinch of cinnamon or cardamom for a warm, aromatic twist.

• Mango-Pineapple Jam: Substitute 1–2 cups of mango with crushed pineapple for a tropical blend.

• Low-Sugar Version: Use low-sugar pectin and reduce the sugar to taste.

• Mango-Chili Jam: Add a finely chopped chili or red pepper flakes for a sweet and spicy kick.

• Lime Instead of Lemon: Swap lemon juice with lime juice for a slightly different citrus note.

Storage/Reheating

Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within 3–4 weeks. To reheat, gently warm the jam in a small saucepan over low heat or microwave for a few seconds until it loosens up.

FAQs

What type of mango is best for jam?

Ripe, sweet varieties like Ataulfo, Kent, or Tommy Atkins work well. The mango should be soft and flavorful.

Can I use frozen mango instead of fresh?

Yes, thaw frozen mango completely and drain excess liquid before using.

Is lemon juice necessary?

Yes, lemon juice adds acidity, which helps the jam set and ensures it is safe for canning.

How do I know when the jam has set?

After boiling, place a small amount on a chilled plate. If it wrinkles when pushed, it’s ready.

Can I make this jam without pectin?

Yes, but you’ll need to cook it longer to reach the gel point. The yield may also be less.

Why do I need to process the jars in a water bath?

Water bath processing seals the jars and prevents spoilage, making them shelf-stable.

How long does the jam last?

Unopened, it lasts up to a year. Once opened, it should be refrigerated and used within 3–4 weeks.

Can I reduce the sugar?

Yes, but use low-sugar pectin and adjust to taste. Regular pectin requires full sugar to set properly.

What can I use mango jam for besides toast?

Try it as a filling for cakes, a topping for cheesecake, or even as a glaze for grilled meats.

What do I do if my jam didn’t set?

Let it sit for 24–48 hours. If it still doesn’t set, you can reboil with additional pectin or use it as a syrup.

Conclusion

Mango jam is a delicious, tropical treat that’s surprisingly simple to prepare and preserve. Whether you enjoy it as a spread, swirl, or glaze, its versatility and bright flavor make it a favorite in any kitchen. With just a few ingredients and a little effort, you can enjoy the taste of summer all year long.

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