Homemade Mango Jam Recipe

There’s something magical about transforming juicy mangoes into a luscious jam that screams summertime goodness, and I’m about to spill the beans on how to make your taste buds do a happy dance with this tropical delight! 🍑🌞

I adore creating mango marmalade at home. It’s a charming way to keep the essence of tropical, freshly picked mangoes for months.

This jam is perfectly sweet thanks to granulated sugar. There’s a lovely hint of tartness from lime juice.

I’m in love with the added touch of salt. It really enhances the flavor.

Homemade Mango Jam Recipe Ingredients

• Mangoes: Rich in vitamins A and C, high in fiber, natural sweetness.
• Granulated Sugar: Adds sweetness, aids in preservation, balances tartness.
• Fresh Lime Juice: Enhances flavor, adds tangy zest, boosts vitamin C.
• Salt: Enhances savory notes, balances sweetness, improves texture.

Homemade Mango Jam Recipe Ingredient Quantities

• 4 cups ripe mangoes, peeled and diced
• 3 cups granulated sugar
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt

How to Make this Homemade Mango Jam Recipe

1. In a large vessel, mix the cubed mangoes, sweetening agent, liquid from a lime, and a pinch of salt.

2. Mix the ingredients thoroughly to envelop the mangoes with sugar completely, then allow the amalgamation to repose for half an hour. This waiting period gives the mangoes an opportunity to give up their juice—a crucial element in the next step.

3. Set the pot over a medium heat and bring the mixture to a boil. Stir frequently to prevent sticking.

4. Once it reaches a boil, turn the heat down to low and let it simmer. Stir it occasionally and let it be until it thickens. This will take about 30 to 40 minutes.

5. While it is cooking, take a potato masher or the back of a spoon and break down any large pieces of mango.

6. To determine whether the jam is set, put a small amount on a cold plate. If it retains its shape, the jam is set. If it loses its shape, keep simmering and checking every 5 minutes.

7. Remove the pot from the heat and allow to cool slightly. This can be done quickly by placing the pot in a sink half-filled with ice and water, while stirring the sauce. If you don’t have any ice, just cool it down for about 10 minutes, and you should be good to go.

8. With painstaking precision, dollop the seething hot mango marmalade into canning jars that have been lovingly prepared to ensure a sterile environment. Do not slapdash it, but rather take your time to ensure that the jam does not go where it should not—in the space between the top of the marmalade and the top of the jar. Leave roughly 1/4 inch of space, and do not pretend that this is not a big deal.

9. Clean the rims thoroughly, then seal them with sterilized lids. Allow the jars to cool completely at room temperature before storing anywhere but in the fridge.

10. Keep the jars in the refrigerator and savor your mango jam for the next few weeks. If you want to enjoy it long after that, store the jars in the basement.

Homemade Mango Jam Recipe Equipment Needed

1. Large mixing bowl or vessel
2. Measuring cups and spoons
3. Knife and cutting board
4. Juicer or citrus press
5. Spoon for mixing
6. Large pot or saucepan
7. Stove or cooktop
8. Potato masher or large spoon
9. Plate (for jam set test)
10. Ice (optional, for cooling)
11. Sink (if using ice for cooling)
12. Canning jars with lids
13. Clean cloth or paper towels (for cleaning jar rims)

FAQ

• Can I use frozen mangoes instead of fresh?Certainly, using frozen mangoes is an option. Just be certain that they are entirely thawed and drained before you continue with the recipe.
• How long can I store the mango jam?Keep the jam in an airtight container in the fridge for as long as 3 weeks. After that, discard any that may be left.
• Do I need to use pectin in this recipe?No, pectin is not required because the natural pectin in mangoes is generally sufficient when mixed with sugar and acid.
• Can I reduce the amount of sugar in the jam?Cutting down on sugar could change the texture and shelf-life of your jam, though. You might try a suitable sugar substitute.
• Why is lime juice added to the recipe?The acidity of lime juice helps preserve the jam and balance the sweetness of the mangoes.
• Is it necessary to add salt?Certainly, a modest quantity of salt boosts the taste and counters the jam’s sweetness.
• Can I use other citrus juices instead of lime?If desired, you can replace lime juice with lemon juice, but the flavor profile may change slightly.

Homemade Mango Jam Recipe Substitutions and Variations

For mangoes: You can substitute peaches or apricots for the mango, keeping the flavor and the texture in mind.
For granulated sugar: Use coconut sugar or honey, though this may slightly change the taste and texture.
For fresh lime juice: Use fresh squeezed lemon juice, or a mixture of fresh squeezed lemon and orange juices, for a different, fresh citrus twist.
With salt, think about sea salt or Himalayan pink salt, which will provide different mineral flavors.

Pro Tips

1. Mango Selection Choose fully ripe mangoes for the best flavor. They should be slightly soft to the touch and have a sweet aroma. If they’re too firm, the jam might lack sweetness and won’t have the desired texture.

2. Sterilization Properly sterilize your jars and lids before filling them with the jam. This can be done by boiling them in water for 10 minutes or using a dishwasher with a sterilize setting. This step is crucial to prevent any bacterial growth and ensure your jam keeps well.

3. Adjusting Sweetness Customize the sweetness level to your taste. Taste the mango mixture after adding the sugar and lime juice, and adjust as necessary. If your mangoes are particularly sweet, you might want to reduce the sugar slightly.

4. Consistent Simmer Maintain a consistent simmer during cooking to ensure even thickening. Avoid turning the heat too high as this can cause the bottom to burn and affect the flavor.

5. Natural Pectin Substitute If you prefer a thicker consistency and don’t wish to use commercial pectin, consider adding natural pectin-rich fruits like a chopped green apple or a small amount of lemon rind during the cooking process. Remove any solid pieces before canning.