Mango Jam

Why You'll Love This Recipe:

You will love this mango jam recipe because:

• This is a low-mess, low-fuss recipe because this jam recipe uses frozen mango pieces. However, you can use fresh mangoes when in season. 
• Making jam at home means you can enjoy different flavors that you may not be able to buy from the stores.
• Homemade jam is much better than store-bought jam because you know what is in it, and it is preservative free.
• Homemade mango jam is a delicious spread for your breakfast toast, crumpets, or croissants. 

Ingredients In This Recipe

The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Mango - we used frozen mango pieces because we decided to make mango jam when fresh mangos were out of season. 

However, if you are this jam recipe when mangos are in season, feel free to use fresh mango pulp. You will need 500 grams (1 pound) of mango pulp which is about 2-4 mangos - depending on their size.

Sugar - white granulated sugar

Lemon or lime juice - use freshly squeezed rather than from a bottle.

Equipment

You don't need any special equipment to make the jam, but you will need a  medium to a large saucepan with a thick base for cooking.

Using the cooking time on the recipe card is a guide because it will vary depending on the size of the saucepan you use.

Cooking in a large saucepan will have the liquid evaporate much quicker than cooking in a small saucepan and shortens the cooking time.

We cooked our jam in a medium-sized pot, and the mango jam was ready in about 25 minutes.

You will also need a wooden spoon with a long handle rather than a metal spoon which can heat up quickly while stirring the jam making it too hot to hold.

This recipe makes just over 2 cups of jam, and you will need 2 - 3 glass jars with screw-top lids for storing it in.

Step By Step Instructions

Before making the jam sterilize the bottles and lids (full instructions are in the recipe card) and place two small ceramic plates or bowls into the freezer - you will need these later to test the setting point.

Making the mango jam

Place the mango pulp, sugar, lemon juice, and 1 tablespoon of water into a heavy bottom saucepan and mix well with a wooden spoon.

Place the saucepan over low/medium heat and stir until the sugar dissolves and the mangos have thawed - about 5-10 minutes.

Increase the heat to high and bring it to a rolling boil for 10 - 15 minutes, stirring frequently, and reduce the heat to medium as the jam cooks down and becomes thicker. 

When the jam has thickened and no longer looks watery, turn off the heat and check the setting point.

Testing the setting point

Remove one plate from the freezer, spoon a small amount of jam onto the plate and let it sit there for a few moments to chill.

Then pull your finger through the middle of the jam to create a clear line. 

• If it holds and stays in two halves, it has reached the setting point and can be bottled.
• But if it appears watery and runs back into itself, it has not reached the setting point and should be cooked for a few more minutes and retested until it is ready.

Adjust the consistency of the jam

If the mango pieces are too large for your liking, use a clean fork or potato masher to mash the mango pieces to a consistency you like.

Bottling the Jam

Carefully ladle the jam into the warm sterilized jars leaving about ½ cm (¼ inch) of space from the top.

Use a clean paper towel to wipe away any spills from the rim of the jar.

Screw the lid on while still hot and allow it to cool completely.

Storage

Label and date the jam jars. Then store in a cool, dark, and dry area.

Recipe Tips

Sterilizing the bottles and lids

• Thoroughly wash the bottles and the lids in clean soapy water and rinse well.
• Place them upright inside a warm 140°C (280°F) oven for about 20 minutes.
• Turn the oven off and leave them in there until you are ready to bottle the jam.

Don't reduce the sugar

After measuring the sugar, you may think it is too much, but you need this amount to make a jam. The sugar sweetens the fruit and helps to preserve it when properly cooked. 

If you reduce the sugar it will not last long and will eventually spoil and go moldy.

Don't leave out the lemon juice

Mangos are low in pectin, which is a natural setting agent that makes jam thick when cooked, so you need to add some and this can be done by using lemon or lime juice.

Serving Size

This recipe makes about 580 grams (20.80 ounces) or about 2 metric cups of jam.

A serving size is about 1 tablespoon (20 grams / 0.7 ounces) and this recipe is equal to about 29 servings.

Calories Per Serve

Each 1 tablespoon serving is about 44 calories.

Serving Suggestions

Mango jam is a delicious breakfast spread, but it can also be served with scones and cream or used as a simple filling for cakes or jam drop cookies.

Variations

Listed below are some easy variations you can make using this basic recipe by replacing an equal portion of mango with another fruit. 

For example, you could make the jam with:

• 250 grams (½ pound) of mango and 250 grams (½ pound) of another fruit.
• 125 grams (0.27 pounds) of mango and 375 grams (0.8 pounds) of another fruit.

Here are some combinations for you to try:

• Strawberry mango jam
• Raspberry mango jam
• Mango guava passion fruit jam
• Apricot mango jam
• Peach mango jam

Storage

The jam should be stored in a cool, dark, and dry area like at the back of the pantry cupboard. If made correctly, the jam will keep for 1-2 years or longer.

Frequently Asked Questions

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