Enjoy the Mango season to the fullest with this homemade mango jam preserve.
Everybody loves Mango Jam spread on a freshly baked bread for breakfast. Store the goodness of the season in form of mango preserves.
The mango season honored our beings this year with a load of fruity, quality fresh Mangoes. The trees worked hard on their fruits and we get to indulge them.
However, we collected a proud and envious amount of fruits and shared it with our neighbors. They, in turn, did the same thing. So I ended up with a few different Mango types. My first thought, a Mango Jam Recipe!
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Ingredients of Mango Jam Recipe
For your own mango jam, you will only need…
- fresh mangoes
- fresh organic lime or lemons (adds sufficient natural pectin)
- regular sugar
That’s it! No preservatives and a mango jam without artificial pectin! This Mango jam is with natural pectin only!
What Mangoes to pick to make Mango Jam?
Pick Mangoes that are…
- undamaged ripe but not hard raw
- not overripe as these tend to turn mostly faster in the jar
- with the least of string
- rather sweet and flavorful
The Mango jam recipe uses whole mangoes with the core to prepare the jam. This is because a lot of mango varieties tend to have strings and so to not have the strings in your jam, you cook the mango without the peel, still on the core.
If you have a Mango variety without strings, you can cut the mango from the core and the mango pulp into smaller pieces to cook into mango preserves.
Attention: If your Mangoes have more strings then pulp, you are better off getting a different, more suited type of Mango for the Mango Jam Recipe. The Mangoes should have fewer strings, that’s why I chose Bishop Mangoes for example. Also, make sure that your Mangoes are ripe but fresh. (See comment section for possible problems that may occur if wrong Mangoes are used).
Some Mango types have lots of annoying strings and I don’t like those in my jam, so leaving the core can be a big bonus.
You can use different mango varieties in the jam, which results in different interesting flavors. Yet be aware that it’s easier to deal with one mango variety when preparing this mango preserves recipe for the first time.
Is Mango rich in pectin?
Mangoes contain less pectin than other fruits. Pectin is needed for preserving and gelling agent. Therefore, to maintain the amount of pectin in this Mango jam, add lime/lemon peel and juice to the jam.
Lime/lemon peel is rich in pectin and will naturally help the mango jam in the preservation. The Mango will preserve well for months this way with the addition of lime/lemon peel and sugar during the cooking process.
You can use either lime or lemons, both are suitable. It’ s a personal choice. I prefer my mango jam with lime because it adds a great flavor dimension that way.
In that case, just as a side note, use only organic/untreated fresh lime or lemon, which has not been sprayed with insecticides.
Using natural pectin from a fruit such as lime is a healthier, non-artificial way to prepare jam and preserves from scratch. You know that way what’s in your jam!
This Mango Jam recipe is therefore vegan and suitable for most people with food allergies.
How to make Mango Jam?
Canning Mango Jam from scratch will require you to cook the mango fruit pulp with the sugar on slow to medium heat until the jam is set.
You can check if the Mango preserves are set by placing some mango jam on a cold plate or spoon. If it runs, the mango jam needs some more time to cook. If the jam is set you can pour the jam into the jars.
The Mango jam setting temperature is 105 Celsius/220 Fahrenheit.
Why is my Mango jam runny?
These are some reasons why your Mango jam is not set and why it remains runny.
- Your Mangoes are naturally low in pectin and you forgot to add the lime/lemon. Quick fix: Add 2-3 organic lime/lemon with the skin and juice. That way you add a load full of natural pectin to your mango jam!
- You tried to make a larger amount of mango preserves. It’s way easier to create a smaller batch of around 1 kilogram (2 pounds) of mango jam. The more you make the more you would have to adjust your ingredients and that can complicate things in your jam making.
- You reduced the amount of sugar in the recipe because you thought it contained way too much sugar. Don’t ever reduce the sugar in a jam recipe, especially when it’s without pectin. The sugar has its place in the mango jam making. Sugar preserves and makes sure that your mango jam doesn’t go bad.
- Your jam didn’t cook to a rolling boil or you didn’t cook your jam long enough. If you are new to jamming, use a thermometer and stick to the temperature mentioned above.
- Your pot is not heating up uniformly. Use a large shallow pot. Best are copper pots, copper tends to spread out the heat evenly and that can be very helpful when preparing jam from scratch.
Make sure to stir frequently too!
Keep in mind this mango jam recipe does not include artificially added pectin. This Mango preserves recipe is prepared after the French jam making tradition.
Why is my Mango Jam hard?
Your mango jam got overcooked on high heat for a longer period of time. A quick fix to a hard jam is to take it back to the pot, heat it up again add water and just cook it slowly until dissolved and hot. Then take the jam back to the jars and consume soon.
Mango Jam making equipment
- a large cooking pot (preferably a large copper pot as it transmits the heat better)
- a long handle spoon made of wood
- a thermometer
- a cold frozen plate to test if the jam set
- jam jars with lids
- a small amount of rum
- a jam funnel
- tongs to lift the hot sterilized jars
- a pot to sterilize your jars and lids
- labels for your jam jars
Mango Jam Recipe below:
- 7 medium-sized mangoes with seeds or 1200 grams
- 600 grams granulated Sugar
- Lime or lemon peel of 4 untreated/pesticide free lime/lemon
- Start by peeling your mangoes and discard the peel. Keep the mangoes in a big cooking pot.
- Peel your lime/lemon and add to the pot the peel and the lime/lemon flesh. Cover the fruits with the whole amount of the sugar.
- Heat up your pot on low heat and start to stir the fruits. Stir on low heat for about 30 minutes or until you see the rolling boil happening and when the fruit flesh is completely unattached from the core and only the strings are left. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. Always keep an eye on the cooking Jam!
- Test the jam by dropping some of it on a cold plate. If the jam is running then it will need some more cooking time, if it remains and a thin skin appear on the drop of jam, it is ready to be jarred.
- But first remove and discard the lime/lemon rind, and the Mango cores with the strings attached to the cores (some mango types don't have strings which are all the better).
- Grab a sterilized Jar and fill it full with the jam. Drop a few drops of alcohol into the cap so that it gets disinfected. Seal the jars and turn it upside down and leave it like that for a few hours before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down for a while creates a vacuum and helps in preserving the jam all the longer.
Store jars filled with jam in a dry, cool and dark place. Once you open the jars, store in the fridge.
2. Only use sterilized jars when making any jam.
3. Calculated 4 jars with 30 servings each. 1 serving = approx 1 Tablespoon
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Dear Reader, what’s your favorite Mango variety?
Please feel free to share your point of view and experience with us in a comment further below!