Make this easy Homemade Mango Jam in summer when mangoes are in season. It comes together using just 3 ingredients and no pectin (vegan, gluten-free).
If you love fresh jams, you can also try Peach Rosemary Jam and Instant Pot Strawberry Jam with your favorite bread for a delicious weekday breakfast.
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About Homemade Mango Jam
This Homemade Mango Jam is a super easy jam recipe made with just three ingredients.
You just have to put all three – lime juice, mangoes, and sugar in a pan and cook till you get the desired consistency, easy right?
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 that your jam sets beautifully and is not loose like jelly.
This homemade mango jam recipe has no pectin, no preservatives, and no artificial ingredients. It is vegan and gluten-free and can be easily doubled or tripled.
Do try these other mango recipes too
- Mango Mai Tai
- Mango Shrimp Ceviche
- Mango Frooti Drink
- Mango Ginger Lemonade
- Mango Nectar
- Mango Sago
- Mango Banana Smoothie
- Mango Overnight Oats
Ingredients
You will need just three ingredients to make this delicious jam – ripe mangoes, granulated white sugar, and freshly squeezed lime juice.
Mangoes – Ripe and firm mangoes are best to make this jam. Choose the less fibrous varieties like Indian Alphonso or Kesar or others like Tommy Atkins, Kensington Pride (aka Bowen), Keitt, or Kent.
Since mangoes are low in pectin, which is an essential ingredient needed to set the jam, we will be using citrus loaded with pectin to boost the setting.
Sugar – Sugar acts as a preservative in this recipe and also helps to set the jam. In this particular recipe, do not reduce the amount of sugar.
I used granulated white sugar but you can replace white sugar with brown sugar or coconut sugar.
Lime Juice – Citrus in lime juice is rich in natural pectin. Adding lime juice to this recipe helps to set the jam without adding any artificial pectin. Try to use freshly squeezed lime juice for the best flavor.
You can replace lime juice with lemon juice.
If you like some variations; you can add in some finely chopped ginger for a nice flavor and make a mango ginger jam.
You can also make popular mango habanero jam by adding a few deseeded and finely chopped habanero chilies along with mangoes.
How To Make Mango Jam
Start by preparing 4 pounds (2 kg) of ripe juicy 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 will be better.
Place the chopped mangoes, 2 cups of white granulated sugar, and ¼ cup of freshly squeezed lime juice in a large deep 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 at regular intervals 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 Degrees F, the jam is ready. The surface of the jam 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 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 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.
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.
Frequently Asked Questions
Yes, you can follow the same process and make jam with other fruits such as apples, pineapples, strawberries, blueberries, etc. You can also use other fruits along with mangoes to make a mixed fruit jam.
One of the main reasons for the jam being runny is 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 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. 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 mango jam is 105 Celsius/220 Fahrenheit. Drop 1 degree of ready jam temperature 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. You can also layer it with granola and fresh fruit to make a yummy parfait.
Instead of traditional maple syrup, try drizzling mango 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 some spices, such as ginger or chili powder, and brush it onto the chicken, pork, or even fish before cooking for a sweet and savory twist.
Combine it with ingredients like 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 types of cheese. Serve it alongside a selection of cheeses like 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 create a vibrant and fruity vinaigrette for salads.
Heat the mango jam slightly and swirl it into softened vanilla ice cream or frozen yogurt. The swirls of jam will add a burst of 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 jar) 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 canning method. This process involves filling sterilized jars with hot jam, sealing them tightly, and then immersing the jars 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 the jam in jars, it’s helpful to label each jar with the date of preparation. This allows you to keep track of the jam’s freshness and helps you prioritize consuming the older jars first.
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Recipe Card
Easy Homemade Mango Jam Recipe (No Pectin)
Ingredients
- 4 pounds 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 will 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 at regular intervals 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 Degrees F, 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 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 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.
Did you make this recipe? Let me know!