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. So why 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 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 the jam fairly quickly, which I must say I do quite often. Hope you give this mango jam a try. Enjoy!
What Ingredients are in this Mango Jam Recipe?
- Cane sugar
- Lemon juice
- Granny Smith apple
How to Make Mango Jam
- Slice each side of the mango just past the seed. Slice fresh slices horizontally and vertically without cutting through skin. Push in from skin side so you can get cubes. (Note – you won’t be able to slice through seed so test with knife to see where you can slice down)
- Peel apple and coarsely grate.
- Heat water, sugar and lemon juice in medium saucepan over medium-high heat for 1 minute.
- In large bowl, toss together the mangos and apples.
- Transfer the mango/apple mixture to the saucepan. Simmer for 5 minutes before mashing the mangos with a fork or potato masher.
- Continue to simmer for 10-15 minutes or until it starts to thicken. You can also insert a candy thermometer and once it hits 220°F, it is ready.
- Transfer jam to jars.
- Screw on lids and keep for in fridge for 1 month. You can also freeze and use within a year.
How to Sterilize and Can Homemade Jam
If you are going to can the 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.
Why Use Granny Smith Apples?
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 jam natural.
Other Sauce Recipes
- 1/2 cup water
- 1/2 cup organic cane sugar
- 2 tsp lemon juice
- 3 cups chopped ripe mango (3 mangos)
- 1 granny smith apple, peeled and coarsely grated
- 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 mango 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.