Mango Jam

This homemade mango jam is pure sunshine in a jar. Made with ripe, juicy mangoes and a touch of lemon, it has a naturally sweet, tropical flavor and a smooth, spreadable texture. Simple to prepare and bursting with fresh fruit taste, this jam is perfect for toast, yogurt, pastries, or gifting. Whether you enjoy it right away, freeze it, or preserve it for later, this bright and flavorful mango jam brings a taste of summer to your table year-round.

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Fun Facts:

  • Mangoes are known as the “king of fruits” in many countries because of their rich flavor and nutritional value.

  • Mango jam often needs less added sugar than other jams since ripe mangoes are naturally very sweet.

  • The bright golden color of mango jam comes from beta-carotene, the same antioxidant that gives carrots their color.

  • Mango jam thickens more as it cools, so it may look slightly runny while hot but sets beautifully in the jar.

  • Mango jam pairs especially well with spicy foods, making it great not just for toast but also as a glaze or sauce.

How to make Mango Jam:

red and yellow round fruits
red and yellow round fruits

Step 1: Peel, pit, and dice the mangoes. Mash lightly for a chunky jam or blend for a smoother texture.

Step 2: Add mango, sugar, and lemon juice to a heavy-bottom saucepan. Stir well and let sit for 10–15 minutes to release juices.

Step 3: Bring the mixture to a rolling boil over medium heat, stirring often to prevent sticking. Reduce heat and simmer uncovered for 20–30 minutes, stirring frequently, until the jam thickens. Skim off any foam if needed.

Step 4: Remove from heat. Pour hot jam into clean jars, leaving ¼-inch headspace.

Note:

  • Refrigerator: Up to 3 weeks.

  • Freezer: Up to 6 months.

  • Water bath canning: Process for 10 minutes; shelf-stable for up to 1 year.

Water Bath Canning:

  • Wash jars and lids in hot soapy water. Keep jars warm.

  • Fill jars with hot jam, leaving ¼ inch space at the top.

  • Wipe rims clean, add lids, and tighten bands finger-tight.

  • Place jars in boiling water, making sure they’re fully covered.

  • Boil for 10 minutes.

  • Remove jars and let cool 12–24 hours.

  • Check seals, label, and store in a cool, dark place.

Tips:

  • Add a pinch of ginger or cinnamon for extra flavor

  • Use very ripe mangoes for the best sweetness

  • Jam thickens more as it cools

MANGO JAM

Tropical

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: About 3 cups of jam (approximately 3 half-pint jars)

Ingredients:

  • 4 cups ripe mango, peeled and diced (about 3–4 large mangoes)

  • 2 cups sugar (adjust to taste)

  • 2 tablespoons lemon juice (fresh is best)

Instructions:

  • Peel, pit, and dice the mangoes. Mash lightly for a chunky jam or blend for a smoother texture.

  • Add mango, sugar, and lemon juice to a heavy-bottom saucepan. Stir well and let sit for 10–15 minutes to release juices.

  • Bring the mixture to a rolling boil over medium heat, stirring often to prevent sticking. Reduce heat and simmer uncovered for 20–30 minutes, stirring frequently, until the jam thickens. Skim off any foam if needed.

  • Remove from heat. Pour hot jam into clean jars, leaving ¼-inch headspace.