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Why buy store-made jam when you can get fresh juicy mangos, and make your own homemade mango jam? This simple and sweet jam tastes like sunshine.
Depending on the mangos you buy, we are at the end of mango season. With that in mind, I was looking for any excuse to use fresh mangos. I love them so much I've even created a drink like this mango mojito and used it in crepes like mango crepes. But why not take the time to make some homemade jam?
For me it is to control the sugar level. A typical jam is a 1:1 ratio of fruit to sugar? Why is that? It was actually developed centuries ago to preserve fruit. By boiling the fruit with sugar, you destroyed potentially damaging micro-organisms, and the sugar binds to the water in the fruit, reducing the amount available for the growth of bugs.
Why am I digging into this? To let you know that if you plan on eating the jam in a reasonable time frame, you don't need to load it with sugar.
I personally think fruit are sweet enough that you don't have to load it with sugar. And this homemade mango jam recipe is fantastic. It adds a great brightness to bread but can also be used as a "salsa" to dip some chips.
I say that because I might have done it... Oh and you don't have to go through the canning process if you plan on eating this jam fairly quickly, which I must say I do quite often. They're great for jam scones!
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Ingredient Notes
- Cane sugar - where the sweetness comes from and also helps preserve the mango jam. Granulated sugar works too.
- Lemon juice - helps prevent the growth of bacteria while also adding some acidity.
- Mangos - always go with fresh mango if you can, but frozen will work too.
- Apple - I use a Granny Smith apple. It isn't for flavor but for pectin which helps jam set. You can use any type of apple however.
Step-by-Step Photos
Dice mangos and shred apples for the jam. Then boil the water, sugar and lemon juice in a pan for 1 minute. While boiling, toss together the mangos and apples in a bowl.
Add the mango/apple mixture to the saucepan and simmer for 5 minutes, Mash with a potato masher before continuing to simmer for 10-15 minutes or until it thickens. You can also insert a candy thermometer and once it hits 220°F, it is ready.
Once cool transfer the mango jam to jars and screw on lids. They will keep in the fridge for 1 month or freezer for 1 year.
Canning Jam
If you are going to can jam and store for later use, you need to go through the canning process. This allows you to keep the jam for up to 2 years if left unopened.
First you will have to clean the jars and lids with warm soap water. Then place the jars in boiling water for at least 10 minutes. Once 10 minutes has past, remove from heat and add lids. You don't want to boil lids or you'll ruin the sealing process.
Once you are ready to can your jam, just take out a jar from the water and quickly dry. Add the jam but do not fill to the top. Place the lid on and twist the side lead with just enough pressure that your fingertips can handle. You don't want to twist on too tight.
Then you'll place the sealed jam in boiling water where the jar is covered by at least 1 inch of water. You will boil for 10 minutes before removing. At this point the jam should be sealed.
You will know if it worked, if you press down the top of the lid and nothing happens. If you can press down, then it didn't seal and you'll have to redo the process. You'll want to leave the jam out at room temperature for 24 hours before placing in a dark, cool place for up to 2 years.
FAQs
The main reason it is used is it helps prevent the growth of bacteria, which is something you don't want. If you want to get really in-depth in the reasons why, check out The Kitchn.
Jam gets its consistency when the pectin from fruit reacts when heated together with sugar to create a jam-like consistency. The problem is certain fruit are low on pectin so they don't make a great jam.
Mangos are one of those fruit that don't have the highest peptic levels. So by adding one apple, which is very high in pectin, you create the natural jam-like consistency without having to add powdered peptic. If you don't want to use apples, you can use powdered pectin, but I prefer to keep the mango jam natural.
Put a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the plate and tilt it vertically so the jam runs down. You are aiming for a slow descent and not a runny mess. If it runs slow, it is set.
You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you have reached your setting point.
If you can correctly like mentioned above, your homemade mango jam recipe will last about two years if stored in a cool, dry place. Once opened, it will last about a month in the fridge.
Pro Tips/Recipe Notes
- Using undamaged fruit is important as the jam will likely deteriorate quickly.
- Use as fresh mangos as possible. I make my jam when mangos are in season. Good thing is jam will last for 2 years if sealed properly.
- While granulated sugar is fine, high quality cane sugar is better for this mango jam recipe as it helps low-pectin fruits like mangos set.
- Speaking of low-pectic fruits, lemon juice and apples are also super important with helping the mangos create a jam-like consistency.
- Always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.
- Use the cold plate test mentioned above to make sure the jam is ready. If it wrinkles up after you push it with your finger, it is ready.
Other Jam Recipes
If you’ve tried this mango jam recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Mango Jam
Ingredients
- ½ cup water
- ½ cup organic cane sugar
- 2 teaspoon lemon juice
- 3 cups chopped ripe mango (3 mangos)
- 1 granny smith apple, peeled and coarsely grated
Instructions
- In a medium saucepan, bring water, sugar and lemon juice to boil over medium-high heat for 1 minute.
- Turn heat down to medium and stir in chopped mango and grated apple. Simmer for 5 minutes before mashing the mango with a potato masher or fork. Continue to simmer for 10 minutes or until thickened. If you have a candy thermometer, just simmer until the temperature reaches 220°F. Remove from heat and set aside.
- Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.
- If you want to keep for longer remove from the stove & immediately ladle into sterilized jars. Place lids on jars and screw on. Place in boiling water with at least 1 inch covering the jars for 10 minutes to seal the jars. Remove and let sit at room temperature for 1 day. Store in cool dark place. Once opened, you need to store in fridge and use within 1 month.
Notes
- Using undamaged fruit is important as the jam will likely deteriorate quickly.
- Use as fresh mangos as possible. I make my jam when mangos are in season. Good thing is jam will last for 2 years if sealed properly.
- While granulated sugar is fine, high quality cane sugar is better for this jam recipe as it helps low-pectin fruits like mangos set.
- Speaking of low-pectic fruits, lemon juice and apples are also super important with helping the mangos create a jam-like consistency.
- Always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.
- Use the cold plate test mentioned above to make sure the jam is ready. If it wrinkles up after you push it with your finger, it is ready.
Chris says
Love mangos!
Bejal Mistry says
I have never made mango jam before and gave your recipe a go and we loved it. Loved that you use less sugar and it really is sunshine out of a jar! I am now making my second batch and hope to be able to share the jam with family and friends once we can travel freely. Thank you for sharing your recipe 🙂
Ryan says
Glad you enjoyed it!
Linda Vang says
If I want to use pectin, how much do I use?
Ryan says
About 2 tbsp of powdered pectin or 4 tbsp of liquid pectin.
Linda Vang says
Thank you! I can’t wait to try this
Linda Vang says
Sorry I forgot to ask but how many grams in a cup of mango per you’re recipe?