Using fresh mangoes, sugar and lime juice, this mango jam is a sweet and tangy tropical treat everyone will love.
I love a good homemade jam - from low sugar strawberry jam to pumpkin jam to apple and pear jam to even bacon jam.
One thing about store-bought is they are loaded with sugar to help preserve the jam. 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!
Why This Recipe Works
- Healthier option - Compared to store-bought, this jam uses less sugar without sacrificing flavor.
- True fruit flavor - It brings out the natural sweetness and flavor of fresh mangoes, making the fruit the star of the jam.
- Versatile - Perfect for spreading on toast, adding to yogurt, or using in baking, it’s a versatile ingredient for your kitchen.
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Ingredient Notes
- Mangoes - Ensure the mangoes are fully ripe, as this will enhance the sweetness and texture of the jam. While I like fresh, you can use frozen as well.
- Cane sugar - Organic cane sugar retains some molasses, adding a richer flavor compared to refined white sugar. Besides sweetening, sugar helps in preserving the jam and achieving the desired gel-like consistency. Granulated sugar works too.
- Lime juice - Lime juice not only adds a tangy contrast to the sweetness but also acts as a natural preservative and helps in setting the jam. You can use lemon juice as a substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the mangoes, sugar and lime juice to a large saucepan. Heat over medium-low to dissolve sugar and then increase heat to medium-high so it comes to a boil.
Mash the mangoes and then boil for 15 minutes, or until thickened. Transfer jam to the jars and screw the lids on.
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
Yes, you can use frozen mangoes. Thaw them completely and drain excess liquid before using them in the jam.
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.
No. The key is to use quality can sugar sugar and lime juice. Both help replace the lack of pectin and create a jam consistency.
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 the jam is cooked too long, it will be more solid than a soft jam.
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.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Saucepan - Make sure it is large enough to cook the mangoes.
- Wooden spoon - Used to stir the jam.
- Candy thermometer - Helps with getting to the exact temperature.
- Mason jars - Needed to can the jam so it can be stored safely.
Pro Tips/Recipe Notes
- Using undamaged fruit is important as the jam will likely deteriorate quickly.
- Use as fresh mangoes as possible. I make my jam when mangoes 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 mangoes set.
- Speaking of low-pectic fruits, lime juice is also super important with helping the mangoes 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 Mango 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
- 3 cups chopped ripe mango (3 mangoes)
- ¾ cup organic cane sugar
- 2 tablespoon lime juice
Instructions
- Heat large saucepan over medium-low heat and add mangoes, sugar and lime juice. Stir until sugar is dissolved.
- Increase saucepan to medium-high to bring mixture to a boil and mash the mangoes. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
- 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 mangoes as possible. I make my jam when mangoes 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 mangoes set.
- Speaking of low-pectic fruits, lime juice is also super important with helping the mangoes 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?