This easy, quick, just 3 ingredients Mango jam is rich, thick, low-sugar, and made without pectin. I just loved the taste, so rich and as mangoes are naturally sweet, despite the low sugar the jam tastes perfectly sweet. You'll find this best way to preserve mango.
Mangoes: Mango is the main ingredient and I can’t stress more to choose sweet and sour mangoes that are flavorful. BUT if you have tart mangoes, you might need extra sugar to balance the taste. Similarly, if your mangoes lack taste, adding extra lemon can do the trick. But honestly, I won’t recommend you to make jam of any fruit that lacks in overall flavor as that is a complete waste of ingredients.
Variety of mango: Chausa, Anwer retol, is my personal favorite. You can choose any variety that is fleshy and non-stringy. Find more information about mangoes here!
Sugar: the amount of sugar depends on the sweetness of mango. If your mango is sweet and you don’t intend canning jam then ¾ cup sugar should be good. If your mango is not sweet and tarty then consider adding more sugar to taste. Start by adding 2 tablespoons at a time.
Taste test tips: Always taste test jam by applying a dollop on a small piece of bread. That gives you accurate ideas of taste otherwise jam would always seem too sweet to be eaten alone.
Lemon juice: you may add 1 tablespoon extra lemon juice if you like your jam are sweet and sour. Avoid adding too much or your jam will have a prominent lemon taste.
You can use this jam recipe for canning, but this is a small batch mango jam recipe, you can store the jam in the fridge for up to two months. You can always freeze it.
You can't omit sugar completely in a pectin-free jam as sugar helps it gel and also helps preservation. But you can reduce it certainly and a lot less than commercial jams. I recommend start will less sugar, do a taste test, and add more as per taste. If the fruit is naturally very sweet and you may go low on sugar.
Ideas to use Jam
Mango jam without pectin is nothing but mango preserve with more sugar and thicker consistency. As the mango season is short, this jam allows enjoying mangoes later in the fall. So it is totally worth doubling the recipe and freezing the excess.
- Spread it on toast or on the biscuit.
- Make a mango sauce to drizzle on ice cream or desserts.
- Add it to mango ice cream, just reduce sugar or condensed milk in ice cream to adjust sweetness.
- Make a mango lemonade, smothie or mango milkshake.
- If you use less sugar in jam you can also add this to pie fillings.
- You can enjoy this mango jam spoon after spoon on its own.
- Use it to make mango glaze for your cakes.
Yes, mango has pectin but they are low in pectin. So you need some lemon juice and some patience to allow the jam to thicken itself. Mangoes are quite fleshy fruit so jam thickens easily.
Find a pictorial step-by-step of how to make Peach jam without Pectin below with pro tips.
- Choose a good variety of fully ripened mangoes. Wash thoroughly and peel it, like you peel a cucumber.
- Slice off flesh from the seed. You can also squeeze the seed between your palm ypu remove remaining flesh and juices. Cut the mango roughly in to chunks.
- Transfer mangoes into thick and wide-based pot. Add sugar and lemon juice. Lemon juice adds both flavors and helps to set the jam. Avoid adding too much as mangoes have a mild flavor and lemon can get over-powering. See Low Sugar Jam above for details of sugar.
- Cook jam for 15 minutes on medium-low heat until soft.
- Mash the mangoes for a pulpy jam or blend it for a smooth consistency.
- When you see jam has thickened, remove the jam from heat. Wait for a minute. Now make a line with the spatula. If the line stays and your jam is ready.
- Another more accurate way to check is keeping 2 plates in the freezer to chill. Transfer a little jam to the cold plate and that will show you the consistency of the finished jam. If it is thick and holds its shape. Jam is ready. If not continue to cook for few more minutes.
- Transfer hot jam to clean dry jars. Let the jam cool completely before placing the lids. If storing jam in fridge or freezer, sterilization of jars or canning is not needed.
Hungry for jams? Check these!
Tried any recipes? I'd LOVE to hear about it in the comments. Your 5-star ratings and comments motivate me to do my best.
Mango Jam Recipe
- 2 ½ cup (600 g) mangoes chunk, You will need 4-5 medium mangoes, (1kg by weight)
- 1 cup sugar, (¾ cup for low-sugar jam, 1¼ cup for sweet jam) see notes
- 4 tablespoon Lemon juice
- Keep 2 plates in freezer for cold-plate test.
- Place all ingredients in a thick bottomed and wide-based pot. Cook for 15-20 minutes on medium flame until soft.
- Then mash mangoes with a potato masher. Cook further on slow heat for about ten minutes until thick. Protip: You can blend mangoes for smooth jam.
- To test consistency put a large drop of jam on a cold plate. Wait for 30 secs to cool then hold the plate horizontally. If the jam is flowing through the plate immediately continue cooking for 5 more minutes and test again. And if it sets then stop cooking. Jam is ready.
- Then ladle the hot jam to clean dry jars. Wipe off the rims neatly. Let the jam cool completely to room temperature then place the lids. Store jam in the fridge or freezer. See notes for storage and sterilization instructions.