Mango jam is a sweet and thick condiment with spread-like consistency. It is made of mangoes, lemon juice, and sugar. Mango jam is a great way to preserve the sunny tropical flavors of the king of fruit. As soon as fresh mangoes hit the market, I start planning mango foods like Mango chutney, Mango salad, Mango kulfi, and the list goes on. I just can’t have enough of mango goodness. The season lasts barely two months and you just want to have more and more of it. You can also make this Mangonada drink with frozen mangoes.
Ingredients
You need just three ingredients for homemade mango jam. Mangoes: Mangoes are the main ingredient and I can’t stress more choosing sweet and sour ripe mangoes that are flavorful and firm. BUT if you have tart mangoes, you might need extra sugar to balance the taste. Variety of mango: Chausa, Anwer retol, is my personal favorite. You can choose any variety that is fleshy and non-stringy. Find more information about mangoes here! If your mangoes are stringy, you’ll have to pass the puree through the sieve to remove the strings. Sugar: The amount of sugar depends on the sweetness of the mango. If your mango is sweet and you don’t intend a canning jam then ¾ cup sugar should be good. If your mango is not sweet and tarty then consider adding more sugar to taste. Start by adding 2 tablespoons at a time. Taste test tips: Always taste test jam by applying a dollop to a small piece of bread. That gives you accurate ideas of taste otherwise jam would always seem too sweet to be eaten alone. Lemon juice: You may add 1-2 tablespoons of extra lemon juice if you like your jam to be sweet and sour. Avoid adding too much or your jam will have a prominent lemon taste. You can switch lemon juice with Orange juice and zest. It is a great way to add depth and pectin to the jam.
How to Make It?
Find a pictorial step-by-step of how to make a Mango jam below with pro tips.
Ideas to use
Mango jam is nothing but mango preserved with more sugar and thicker consistency. As the mango season is short, this jam allows for enjoying mangoes later in the fall. So it is totally worth doubling the recipe and freezing the excess.
Spread it on toast or on the biscuit. Make a mango sauce to drizzle on ice cream or desserts. Add it to mango ice cream, just reduce sugar or condensed milk in ice cream to adjust sweetness. Make a mango lemonade, smoothie, or mango milkshake. If you use less sugar in jam you can also add this to pie fillings. You can enjoy this mango jam spoon after spoon on its own. Use it to make mango glaze for your cakes.
Tips
If you consider making a 2x or 3x batch of the recipe, the cooking time will increase. Cook on lower heat to be safe and avoid caramelizing sugar. To add depth of flavor you can switch some of the mangoes in the recipe with peach. papaya and pineapple to make mango peach jam, mango papaya jam, and mango pineapple jam respectively. If spices are your thing add chilies like habanero or jalapeno, along with ginger and cinnamon to make spicy mango jam.
Hungry for jams? Check these! If you try this mango jam recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
