I can never resist a glossy jar of mango cardamom jam, bursting with sunshine-sweet fruit and a hint of spice. This easy no-pectin recipe turns ripe mangoes into a spoonable treat you’ll want on everything.

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I’m obsessed with homemade mango jam because it tastes louder than anything from a jar. Thick, glossy, fruity, and a little wild.

I love how ripe mango pulp turns into this bold spread that hits sweet first, then finishes with that sharp little kick from fresh lemon juice. And when cardamom shows up, I’m done.

Completely hooked. I smear this on toast, spoon it over yogurt, and honestly, sometimes eat it straight because restraint is not happening.

But the best part? It tastes like real mango, not candy.

Just bright, sticky, tropical goodness I keep coming back to every single time.

Ingredients

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Ripe mango pulp is the star, bringing sunny sweetness and that thick, fruity jam body.
Granulated sugar helps it set, but yep, it also makes it properly candy-like.
Fresh lemon juice keeps the jam bright, not flat or overly sweet.
Green cardamom adds a cozy, floral kick that makes mango taste extra special.
Water gives the mango a gentle start before everything turns glossy and thick.
Unsalted butter helps calm the foam, so the jam looks cleaner in jars.
A pinch of salt sounds tiny, but it makes the mango flavor pop.
Plus, this jam feels homemade in the best sticky, spoon-licking way.
Basically, it’s sweet, fragrant, and perfect for toast, yogurt, or sneaky bites.

Ingredient Quantities

1 kg ripe mango pulp (about 6 medium mangoes, peeled and pureed)

800 g granulated sugar (adjust to taste)

2 tablespoons fresh lemon juice

6 to 8 green cardamom pods, lightly crushed or 1 teaspoon ground cardamom

60 ml water (1/4 cup)

1 teaspoon unsalted butter (optional, to reduce foaming)

Pinch of salt

How to Make this

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1. Peel and chop the mangoes, remove the pits, then purée to make 1 kg mango pulp; measure and set aside.

2. Lightly crush 6 to 8 green cardamom pods or use 1 teaspoon ground cardamom.

3. In a heavy bottom saucepan combine 60 ml water and 800 g granulated sugar; heat over medium until the sugar dissolves completely to form a clear syrup.

4. Add the mango pulp, crushed cardamom or ground cardamom, a pinch of salt, and 1 teaspoon unsalted butter to the syrup; stir to combine.

5. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Stir occasionally to prevent sticking and burning.

6. Skim any foam from the surface as needed; continue simmering until the jam thickens and reaches a spoon coat consistency or about 25 to 40 minutes depending on water content.

7. Stir in 2 tablespoons fresh lemon juice near the end of cooking and cook 2 to 3 minutes more; this helps with setting and balances sweetness.

8. Test for set by placing a small spoonful on a chilled plate: if it wrinkles when pushed with your finger, the jam is ready. If not, cook a few more minutes and test again.

9. Sterilize jars and lids by boiling or using a hot oven method; fill hot jars with the hot jam leaving about 1 cm headspace, wipe rims, and seal tightly.

10. Invert jars for 5 minutes then turn upright and let cool completely; store in a cool dark place for up to a year or refrigerate after opening.

Equipment Needed

1. Blender or food processor for puréeing mangoes
2. Sharp chef knife
3. Cutting board
4. Heavy bottom saucepan (2 to 3 liter)
5. Wooden spoon or heatproof silicone spatula for stirring
6. Skimmer or small fine mesh sieve for removing foam
7. Measuring cups and spoons (60 ml and teaspoon measurements)
8. Canning jars with lids plus a jar funnel and ladle for hot filling

FAQ

Q: How long does homemade mango jam keep in the fridge? A: Refrigerated, sealed jars keep about 3 weeks. For longer storage process jars in a hot water bath to store up to 1 year.

Q: Can I use frozen mango pulp? A: Yes. Thaw completely and drain off excess water before measuring 1 kg pulp. You may need slightly less water in the recipe and a longer cook to reach setting point.

Q: My jam is too runny how can I fix it? A: Return jam to a simmer and cook longer to reduce moisture. Use the chilled plate test to check set. Adding commercial pectin can also help but follow pectin package instructions for mango.

Q: Can I reduce the sugar? A: Yes you can reduce sugar to about 600 g but the jam will be softer and have a shorter shelf life. Increase lemon juice slightly to help with setting and acidity.

Q: Why add lemon juice? A: Lemon juice adds acidity to help the jam set and balances the mango sweetness for brighter flavor.

Q: How do I prevent sticky foam? A: Skim foam while boiling and stir in 1 teaspoon butter which reduces foaming. Use a wide heavy pan for even evaporation.

Q: Can I flavor it differently? A: Yes. Swap cardamom for vanilla, ginger or a touch of lime zest to vary the profile.

Homemade Mango Jam Recipe – Step By Step Recipe Substitutions and Variations

Homemade Mango Jam Recipe – Step By Step Recipe

This bright, fragrant mango jam turns ripe mangoes into spoonable sunshine. It thickens to a glossy, spreadable jam with floral cardamom notes and a gentle tang from lemon. Makes about 1.2 to 1.5 liters.

Ingredients
– 1 kg ripe mango pulp (about 6 medium mangoes, peeled and pureed)
– 800 g granulated sugar (adjust to taste)
– 2 tablespoons fresh lemon juice
– 6 to 8 green cardamom pods, lightly crushed or 1 teaspoon ground cardamom
– 60 ml water (1/4 cup)
– 1 teaspoon unsalted butter (optional, to reduce foaming)
– Pinch of salt

Method
1. Prepare fruit: Peel, chop and puree mangoes until smooth. Measure 1 kg of pulp. Set aside.
2. Infuse cardamom: In a heavy-bottomed saucepan combine water and crushed cardamom pods. Bring to a gentle simmer for 2 minutes, then remove from heat and let steep 5 minutes. If using ground cardamom add it later with the mango.
3. Cook mango and sugar: Return pan to medium heat. Add mango pulp, sugar, lemon juice, pinch of salt and the infused water. Stir to combine.
4. Dissolve sugar: Heat gently, stirring occasionally, until sugar dissolves and mixture comes to a simmer.
5. Boil to set: Increase heat to medium-high and boil the jam, stirring frequently to prevent sticking. Skim foam if desired. Add butter now if using to reduce foaming.
6. Test for set: After 20 to 30 minutes the jam should thicken. Test by placing a spoonful on a chilled plate; if it wrinkles when pushed with a finger the jam is set. Alternatively check temperature of 104 to 105 degrees C 220 to 221 degrees F.
7. Finish and jar: Remove cardamom pods if used. Ladle hot jam into sterilized jars leaving 1 cm headspace. Seal while hot. Allow to cool at room temperature.
8. Storage: Unopened jars stored in a cool dark place last several months. Refrigerate after opening and use within 3 to 4 weeks.

Tips
– Use fully ripe, fragrant mangoes for best flavor.
– Adjust sugar to taste but note sugar helps with set and preservation.
– Stir often as the jam thickens to prevent burning on the pan bottom.

Substitutions

Sugar: Replace granulated sugar with an equal amount of raw cane sugar or coconut sugar for a deeper, caramel note. For reduced sugar use 600 g sugar plus 1 to 2 teaspoons pectin to help set.
Lemon juice: Use lime juice in equal measure or 1 teaspoon citric acid dissolved in 2 tablespoons water for a more stable long term set.
Cardamom: Substitute with 1 teaspoon ground cinnamon or 1/2 teaspoon ground ginger for a different warm spice profile.
Unsalted butter: Omit entirely or use a teaspoon of neutral oil such as light vegetable oil to reduce foaming if you prefer a vegan option.

Pro Tips

1. Cook low and slow and keep stirring. Mango pulp is sugary and prone to sticking and scorching at the edges, so maintain a gentle simmer and scrape the bottom and sides with a heatproof spatula every few minutes. If you see dark bits forming, lower the heat immediately.

2. Control the foam naturally. A teaspoon of butter helps, but you can also skim foam with a small ladle or a fine-mesh skimmer. Skimming keeps your jam clearer and extends shelf life by removing trapped air and impurities.

3. Use lemon at the right time and taste as you go. Add the lemon juice toward the end to help the jam set and to brighten the flavor. Start with slightly less acid, taste, then add more if the mango needs balancing. Too much lemon will mask the fruit.

4. Cool and test properly for a reliable set. Chill small saucers in the freezer before testing a dollop. If the sample wrinkles when nudged, it is done. Remember jams firm up further as they cool, so avoid overcooking, which dulls color and fresh mango flavor.

Homemade Mango Jam Recipe – Step By Step Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

317

kcal

Equipment: 1. Blender or food processor for puréeing mangoes
2. Sharp chef knife
3. Cutting board
4. Heavy bottom saucepan (2 to 3 liter)
5. Wooden spoon or heatproof silicone spatula for stirring
6. Skimmer or small fine mesh sieve for removing foam
7. Measuring cups and spoons (60 ml and teaspoon measurements)
8. Canning jars with lids plus a jar funnel and ladle for hot filling

Ingredients

1 kg ripe mango pulp (about 6 medium mangoes, peeled and pureed)
800 g granulated sugar (adjust to taste)
2 tablespoons fresh lemon juice
6 to 8 green cardamom pods, lightly crushed or 1 teaspoon ground cardamom
60 ml water (1/4 cup)
1 teaspoon unsalted butter (optional, to reduce foaming)
Pinch of salt

Directions

Peel and chop the mangoes, remove the pits, then purée to make 1 kg mango pulp; measure and set aside.
Lightly crush 6 to 8 green cardamom pods or use 1 teaspoon ground cardamom.
In a heavy bottom saucepan combine 60 ml water and 800 g granulated sugar; heat over medium until the sugar dissolves completely to form a clear syrup.
Add the mango pulp, crushed cardamom or ground cardamom, a pinch of salt, and 1 teaspoon unsalted butter to the syrup; stir to combine.
Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Stir occasionally to prevent sticking and burning.
Skim any foam from the surface as needed; continue simmering until the jam thickens and reaches a spoon coat consistency or about 25 to 40 minutes depending on water content.
Stir in 2 tablespoons fresh lemon juice near the end of cooking and cook 2 to 3 minutes more; this helps with setting and balances sweetness.
Test for set by placing a small spoonful on a chilled plate: if it wrinkles when pushed with your finger, the jam is ready. If not, cook a few more minutes and test again.
Sterilize jars and lids by boiling or using a hot oven method; fill hot jars with the hot jam leaving about 1 cm headspace, wipe rims, and seal tightly.
Invert jars for 5 minutes then turn upright and let cool completely; store in a cool dark place for up to a year or refrigerate after opening.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.