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Easy Mango Jam Recipe and Tips for Making Homemade Jams. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Easy Mango Jam Recipe

This easy mango jam recipe will make you a couple of jars of mango jam that tastes of fresh ripe fruit rather than sugar. Made without pectin and just a few ingredients – mangoes, sugar, lemon, and lime – this mango jam is not the kind to put away in the pantry (and forget about). It does need to be refrigerated and will only last a month or so, but it’s so delicious you’ll have a difficult time stopping yourself from eating it.
Prep Time10 minutes
Cook Time1 hour
Course: Condiment, Jam
Cuisine: English
Servings: 2 Small Jars
Calories: 349kcal
Author: Lara Dunston

Equipment

  • potato masher, silicon spatula, mason jars

Ingredients

  • 500 g ripe mango fruit
  • 100 g sugar
  • 2 tbsp lemon juice
  • 1 tbsp lime juice
  • 1 pinch salt to taste

Instructions

  • Cut the mango into cubes. Place in a saucepan over medium heat.
  • Crush the mango pieces down a little with a potato masher – remember we're looking to have some chunky pieces in the final jam.
  • Add half the sugar and stir over medium-high heat, being careful to not let any of the mango stick to the pan.
  • When the sugar is fully incorporated, add the rest of the sugar and stir until fully incorporated.
  • Add the lemon and lime juice and stir over high heat. Stir this frequently until the jam takes on more of a 'jammy' texture.
  • Taste and add the salt, to taste. The salt will intensify the mango flavour.
  • There are several ways to test if the jam is ready. If you use the spatula to pull the jam away from the side of the saucepan it should not fill in the space quickly. If you pull the spatula out of the jam it should not drip back into the pan.
  • To be more specific or scientific, the jam must reach 105°C or 220°F.
  • Once your jam is ready, pre-warm the jars in simmering water and ladle the warm jam into the jars. Allow these jars to cool down to room temperature.
  • Seal and label the jam with the date before refrigerating.
  • The jam should last for up to three weeks, being careful to always use a very clean knife or spoon to scoop out the jam to stop contamination which may spoil the jam.

Nutrition

Calories: 349kcal | Carbohydrates: 89g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 445mg | Fiber: 4g | Sugar: 85g | Vitamin A: 2710IU | Vitamin C: 99mg | Calcium: 30mg | Iron: 1mg