Mango Jam

You can make jam with almost any fruit, but we spotlight Manila Mangoes for this recipe. This sweet and tangy Mango Jam is perfect on toast, ice cream, cake, or just straight from the jar. Made from just three ingredients, it’s incredibly easy to prepare. It's a taste of the tropics in every bite!

After months of anticipation, I was finally able to satiate my craving for mango royale. I have to say, the cake turned out great, with every bite as good as I expected. But since I had a few pieces of mangoes left after the cake, I thought I might as well bottle this luscious fruit to feed my future needs. So, I made mango jam!

Ingredients notes

• Mango- use Manila mangoes as they're sweet, aromatic, and less fibrous. If you can't find them in the U.S., the closest cultivar is the Ataulfo or Alphonso mangoes.
• Sugar- adds sweetness, acts as a preservative, gives characteristic thick jam texture, helps retain color and flavor  
• Lemon juice- balances the sweetness and helps the jam set

Instructions

1. Hold the mangoes standing and, with a knife, cut from the top down on one side of the pit to separate the flesh. Repeat on the other side.  Scoop the flesh with a spoon and coarsely chop. Scrape the pits to get as much fruit as possible.
2. Combine mango, sugar, and lemon juice in a pot. Process until smooth or chunky, using an immersion blender or potato masher.
3. Bring to a rolling boil until the sugar is dissolved.
4. Continue to cook at a rolling boil for 3 to 5 minutes until the mixture thickens. This is important to help the jam set properly. Test for setting point to prevent overcooking
5. To check for doneness, use the "parting the sea" technique: Transfer a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the middle of the jam. It is ready if it remains open and does not flow back together.
6. Transfer mango jam to jars while hot. Allow to cool before sealing completely and store in the refrigerator.

Flavor variations

• Ground spices such as cardamom, cinnamon, cloves, or allspice are a great way to add depth of flavor.
• Stir in saffron threads to add a delicate floral note.
• Use a combination of fruits, such as part mango and part pineapple, for exciting tastes!

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How to serve and store

• This mango jam is perfectly sweet and chunky, made from fresh fruit. Spread it on pandesal or Cebuana torta for a touch of tropical flavors. It's also delicious as a topping for ice cream and pancakes or a glaze for grilled meats such as these sweet mango barbecue chicken skewers.
• It should last up to one week in the refrigerator if stored properly. Look for signs of spoilage, like molds or yeasty odors, and discard.
• Here is a link to more information regarding safe canning for longer storage life.

More mango recipes

Fruit Cocktail Graham Float

Mango Curry Chicken

Mango Jam

Mango Jam

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 5 votes

Mango Jam

This sweet and tangy Mango Jam is perfect on toast, ice cream, cake, or just straight from the jar. Made from just three ingredients, it’s incredibly easy to prepare. It's a taste of the tropics in every bite!

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Author: Lalaine Manalo

Course: Condiment

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2 cups

Ingredients

• 2 cups diced mangoes (about 2 large)
• 1 cup sugar
• 1 tablespoon lemon juice

Instructions

• Hold the mangoes standing and with a knife, cut from the top down on one side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits.
• In a pot, combine mango, sugar, and lemon juice. Mash to a smooth or chunky consistency using an immersion blender or potato masher.
• Bring to a boil until sugar dissolves. Continue to cook at a rolling boil for about 3 to 5 minutes or until the mixture thickens.
• To check for doneness, use the "parting the sea" technique by transferring a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the middle of jam. If it remains open and does not flow back together, it is ready.
• Transfer mango jam to jars while hot. Allow to cool before sealing completely and store in refrigerator.

Notes

Nutritional information is calculated at 1 tablespoon per serving.

Nutrition Information

Calories: 30kcal, Carbohydrates: 8g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 0.2mg, Potassium: 18mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 112IU, Vitamin C: 4mg, Calcium: 1mg, Iron: 0.02mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”