Here's how to make an easy 3-ingredients Mango jam without pectin.
Serving
TOTAL TIME
24
55 mins
Calories
48kcal
PREP
15 minutes
Find a pictorial step-by-step of how to make Peach jam without Pectin below with pro tips.
Mango
Lemon Juice
Sugar
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 you remove the remaining flesh and juices. Cut the mango roughly into chunks.
Transfer mangoes into the thick and wide-based pot. Add sugar and lemon juice. Lemon juice adds both flavors and helps to set the jam.
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 the 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.
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.
Ladle hot jam to clean dry jars. Let the jam cool completely before placing the lids. If storing jam in a fridge or freezer, sterilization of jars or canning is not needed.