Mango Jam

Why buy store-made jam when you can get fresh juicy mangos, and make your own homemade jam?

Course Sauce

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings tablespoon

Calories 51kcal

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.

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.