Mango Jam

5 from 12 votes

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.

Course Butters and Jams

Cuisine World

Keyword Mango jam, mango preserve, no pectin jam

Prep Time 15

Cook Time 40

Total Time 55

Servings servings (2 cups)

Calories 48kcal

Author Mariam Sodawater

Ingredients

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

Instructions

Keep 2 plates in freezer for cold-plate test.

MAKING JAM

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.

Video

Notes

Canning Process: Sterilize two small 250 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. When the jam is ready, ladle the hot jam into sterilized jars, leaving ½ inch at the top. Place the lids and seal. Follow the steps for canning.

Storage: This recipe will make two small jam jars (250 ml each). I recommend freezing one and storing another in the fridge. The freezer mango jam will last for a year while you can store it in the fridge for 1 month.

Follow canning steps if storing at room temperature in the pantry. Always use a clean spoon to serve the jam and do not linger your finger inside or around the rim of the jar. A little care and your jam will be good for many months.

Variation: Add one green apple (like granny smith) to the ingredients. The taste and texture both are enhanced. High pectin in green apples helps to set jam better.

Nutrition