Mango Jam (No Pectin)
Make this easy Homemade Mango Jam in summer when mangoes are in season. It comes together using just 3 ingredients and no pectin.
If you love fresh jams, try Instant Pot Strawberry Jam with your favorite bread for a delicious weekday breakfast.
Table of Contents
About Homemade Mango Jam
This Homemade Mango Jam is a super-easy jam recipe with just three ingredients.
You have to put all three – lime juice, mangoes, and sugar in a pan and cook till you get the desired consistency.
Loaded with tropical flavors, mango jam is quick and easy to make at home. But it is very important to cook it to the right temperature so your jam sets beautifully and doesn’t turn out loose like jelly.
This homemade mango jam recipe has no pectin, preservatives, or artificial ingredients. It is vegan and gluten-free and can be easily doubled or tripled.
Ingredients
You will need three ingredients to make this delicious jam – ripe mangoes, granulated white sugar, and freshly squeezed lime juice.
Mangoes – Ripe and firm mangoes are best for making this jam. Choose the less fibrous varieties, such as Indian Alphonso, Kesar, or others like Tommy Atkins, Kensington Pride (aka Bowen), Keitt, or Kent.
Since mangoes are low in pectin, an essential ingredient for setting jam, we will use citrus, which is high in pectin, to boost the setting.
Sugar – Sugar is a preservative in this recipe and helps set the jam. In this particular recipe, do not reduce the amount of sugar.
I used granulated white sugar, but you can substitute it for brown sugar or coconut sugar.
Lime Juice – Citrus in lime juice is rich in natural pectin. Adding lime juice to this recipe helps set the jam without artificial pectin. Use freshly squeezed lime juice for the best flavor.
You can replace lime juice with lemon juice.
If you like variations, add some finely chopped ginger for a nice flavor, then make mango-ginger jam.
You can also make popular mango-habanero jam by adding a few deseeded, finely chopped habanero chilies and mangoes.
How To Make Mango Jam
Start by preparing 4 pounds (2 kg) of ripe, juicy, whole mangoes. You will get about 3 cups of jam.
Wash the mangoes with water and wipe them with a kitchen cloth. Peel the mangoes using a paring knife. Cut the flesh away from the pit and discard the pit.
Chop the flesh into small cubes (½ inch). Mangoes do not break well while cooking, so cutting them into small pieces would be better.
Place the following ingredients in a large deep pan. The jam will splutter a lot while cooking, so using a deep pan is best.
- chopped mangoes
- 2 cups of white granulated sugar
- ¼ cup of freshly squeezed lime juice
Bring this mixture to a boil on high heat.
Reduce the heat to medium and cook the mixture for 80-90 minutes.
Mash the jam with a potato masher, then stir frequently. Be careful while stirring, as the mixture splatters a lot and you can get burned if warm drops fall on you.
When the mixture’s temperature reaches 220°F, the jam is ready. The jam’s surface will have a shiny appearance once it is ready.
If you don’t have a candy thermometer, you can do a plate test to check if the jam is ready. Put a dish or plate in the freezer before cooking your jam. Once you think your jam is done or has reached the desired consistency, use a spoon to put a bit of the jam on the cold plate, then tilt it vertically so it runs. It should move forward slowly and should not be a runny mess.
Also, once you put it on the frozen plate, it is done if it forms a skin on top that wrinkles a bit when pushed. If it is still runny and liquid, it’s not done yet.
You can puree the jam using a regular blender, food processor, or immersion blender once it is slightly cooled if you like a smooth texture.
Pour the ready jam into clean glass jars. Close the lid tightly and refrigerate for up to 1 month.
Mango Jam FAQs
Yes, you can follow the same process and make jam with fruits such as apples, pineapples, strawberries, and blueberries. You can also use other fruits, such as mangoes, to make a mixed fruit jam.
One of the main reasons the jam is runny is the sugar. Sugar plays an important role in giving mango jam the right consistency, and therefore, if you are not using pectin, use the right amount of sugar. If you want less sugar, you have to compensate for the amount with pectin.
Also, cooking it to the right consistency is very important. So, do not hurry with this step.
There might be a few reasons your jam is hard. You have to cook jam at the right temperature. Overcooking will result in a 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 this jam is 220°F (106°C). Reduce the ready jam temperature by 1 degree for every 500 feet above sea level.
Usage Ideas
Mango jam makes a delightful spread for breakfast toast, bagels, or English muffins. The sweet and tangy flavor pairs well with a variety of bread products.
Add a spoonful or two of this jam to plain yogurt for a fruity and flavorful twist. Layer it with granola and fresh fruit to make a yummy parfait.
Instead of traditional maple syrup, try drizzling this jam over pancakes or waffles. It adds a burst of tropical flavor and makes for a refreshing change.
It can be transformed into a delicious glaze for grilled or roasted meats. Mix it with spices like ginger or chili powder, then brush it onto chicken, pork, or fish before cooking for a sweet-and-savory twist.
Combine it with soy sauce, lime juice, garlic, and ginger to make a tangy and flavorful dipping sauce for spring rolls, dumplings, or grilled shrimp.
Mango jam pairs beautifully with various cheeses. Serve it alongside a selection of cheeses, such as brie, goat cheese, or aged cheddar, for a quick snack.
Blend it with olive oil, vinegar (such as apple cider or balsamic), and a dash of Dijon mustard to make a vibrant, fruity vinaigrette for salads.
Heat the mango jam slightly and swirl it into softened vanilla ice cream or frozen yogurt. The jam swirls will add flavor and a pop of color to your frozen treats.
Fill puff pastry or phyllo dough with this yummy mango jam and bake until golden brown. You can make turnovers, tartlets, or even a jam-filled strudel.
Storage Suggestions
Homemade jam can be stored in the refrigerator in clean, airtight glass jars (mason jars) for up to a month.
It’s important to sterilize the glass jars and lids before filling them with the jam. This helps ensure the jam stays fresh and free from any bacteria. You can sterilize the jars by washing them in hot, soapy water, rinsing them well, and then placing them in a preheated oven at 140°C (285°F) for about 10 minutes.
If you want to store it for a longer period, you can consider canning the jam using a water-bath method. This process involves filling sterilized jars with hot jam, sealing them tightly, and then immersing them in a boiling water bath for a specific amount of time to create a vacuum seal. Canned mango jam can typically be stored in a cool, dark place for up to a year.
When storing jam in jars, it’s helpful to label each jar with the date it was prepared. This lets you keep track of the jam’s freshness and helps you prioritize consuming the older jars first.
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Mango Jam Recipe (No Pectin)
Ingredients
- 4 pounds whole ripe mangoes (2 kg)
- 2 cups granulated white sugar
- ¼ cup freshly squeezed lime juice
Instructions
- Start by preparing the mangoes. Wash them with water and wipe them with a kitchen cloth. Peel the mangoes using a paring knife. Cut the flesh away from the pit and discard the pit.
- Chop the flesh into small cubes (½ inch). Mangoes do not break well while cooking, so cutting them into small pieces would be better.
- Place the chopped mangoes, sugar, and lime juice in a large pan. The jam will splutter a lot while cooking. So, it’s best to use a deep pan.
- Bring this mixture to a boil on high heat.
- Reduce the heat to medium and cook the mixture for 80-90 minutes.
- Mash the jam with a potato masher regularly and keep stirring frequently. Be very careful while stirring 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 220℉, the jam is ready. The surface of the jam will have a shiny appearance once it is ready.
- If you don’t have a thermometer, you can do a plate test to check if the jam is ready. Put a dish or plate in the freezer before 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 slowly 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.
- Pour it into clean glass jars. Close the lid tightly and refrigerate for up to 1 month.
what is not clear is the chopped mangoes 2Kg or whole mangoes 2Kg
It’s whole mangoes Syamala. I have updated the recipe.