Fresh, homemade, and made from scratch, this Mango Jam that will surely satisfy your taste buds and make your weekday breakfast scenes easy and effortless.
You can also try Peach Rosemary Jam and Vanilla Strawberry Jam with Toast for your weekday breakfast.
About This Recipe
Mango Jam is a super easy Jam recipe which is made with just three ingredients. You just had to put all the three – lime juice, mangoes and sugar in a pan and cook till you get the desired consistency, easy right!
But it is very important to cook it till the right temperature, so that your jam sets beautifully and is not loose like a jelly.
No Pectin, No Preservatives and No Artificial Ingredients, this homemade recipe is fresh, healthy and can be used in many ways.
Ingredients
You will need just three ingredients to make this delicious Jam – Mangoes, Sugar and Lime Juice.
It has the perfect sweetness from the combination of mangoes and sugar and a little twist of tanginess from the lime juice. You can also add in some ginger for a nice flavour and make a Mango Ginger Jam.
You can also make popular Habanero Mango Jam by adding a few whole habenero chillies along with mangoes.
Step by Step Recipe
Place chopped mangoes, sugar and lime juice in a large pan.
Bring this mixture to a boil.
Reduce the heat to medium, cover and cook the mixture for 80-90 minutes. Keep stirring frequently. Be very careful after removing the lid as the mixture tends to splutter a lot and you can get burned from the warm mixture falling on you.
When the temperature of the mixture reaches 210 Degrees F, the jam is ready.
Pour it into clean glass jars. Refrigerate for upto 1 month.
Frequently Asked Questions
You can use Alphonso or Kesar Mangoes to make this recipe, as they are sweet and juicy and thus, tastes great when made into Jam. You can also use Raw Mango, to make a Raw Mango Jam. Just follow the same recipe and substitute Mangoes with Raw mango.
A mix of sweet and tart mangoes also works great.
You can store this delicious Jam in an airtight glass bottle or jar for about a month in the refrigerator. If you know to can, you can store it for over a year.
Yes, you can follow the same process and make Jam with other fruits such as Apple, Pineapple, Strawberries, Blueberries, etc. You can also use other fruits along with Mangoes to make a Mixed Fruit Jam.
One of the main reasons of Jam being runny is Sugar. Sugar plays an important role in giving Jam the right consistency and therefore if you are not using pectin, use the right amount of sugar. If you want the sugar to be less, you have to compensate the amount with pectin.
Also cooking it until it reaches the right consistency is also very important. So do not hurry up on this step.
There might be a few reasons your Jam is hard. You have to cook Jam at the right temperature. Over cooking it will result in hard Jam. This is a pectin free recipe. But if you are adding pectin, don’t add too much of the same.
The right setting temperature for Mango Jam is 105 Celsius/220 Fahrenheit.
The best way to check if your Jam is cooked properly, is to do a freezer test. Put a dish or plate in the freezer before you start cooking your Jam.
Once you think your Jam is done or has reached the desired consistency, using a spoon, put a bit of the jam on the cold plate and tilt it vertically, so that it runs. It should move forward slow, and should not be a runny mess.
Also, once you put it on the frozen plate, if it forms a skin on top that wrinkles a bit when pushed, it is done. If it is still runny and liquid, it’s not done yet.
Yes, you can make this Jam sugar free. You can use other substitutes such as Honey, Unprocessed Cane Sugar, Maple Syrup, Agave Nectar, Concentrated Fruit Juice, Sugar Free Pectin etc.
Check out this recipe here for a sugar free version.
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Recipe Card
Mango Jam Recipe
Ingredients
- 2 kg Ripe Mangoes (peeled and cubed)
- 2-2.5 cups Sugar
- 1/4 cup Lime Juice
Instructions
- Place chopped mangoes, sugar and lime juice in a large pan.
- Bring this mixture to a boil.
- Reduce the heat to medium and cook the mixture for 80-90 minutes until the jam thickens well.
- Keep stirring frequently.
- When the temperature of the mixture reaches 2100 Degrees F, do a setting test. If the jam sets, then it's ready.
- Pour it into clean glass jars.
- Refrigerate for upto 1 month.
Did you make this recipe? Let me know!