This easy homemade mango jam recipe without pectin is lusciously smooth, perfectly sweet, and so addictive that you may find yourself eating it by spoonfuls straight from the jar.
Homemade mango jam doesn’t take long to make and is worth the effort! A spoon of this is literally sunshine in a bottle. I had it on some toasted grainy bread with a spread of salted butter and a slather of mango jam… it was hard to just stop at one. This jam also makes a wonderful hostess gift!
PICKING YOUR MANGOES
You want sweet and juicy mangoes for mango jam. Go for the mangoes with less fiber, Kent is a great variety for this homemade mango jam. The sweeter and more ripe your mangoes the less sugar you’ll need to add to this jam. If you can’t find very sweet mangoes, increase the amount of sugar.
Summertime is the best time to make mango jam when the fruit is fresh and in season!
{Looking for more mango recipes? Try this Mango Malai Cake, these Mango Kulfis or this Mango Milk}
PECTIN IN JAM: HOW + WHY
Pectin is needed for preserving and acts as a gelling agent.
Mangoes contain less pectin than other fruits. Therefore, to increase the amount of pectin in this Mango jam, you add lime/lemon juice to the jam.
Lime/lemon is rich in pectin and will naturally help the mango jam in the preservation. As it is pectin free (preservative), it stays good for 2 to 3 months (when refrigerated).
While you can add pectin to speed up the process, with a bit of patience, mango jam sets beautifully without any added pectin.
HOW TO MAKE HOMEMADE MANGO JAM
Chop your ripe and juicy mangoes. Discard the skin and seed. For a smooth jam, puree mango in a blender. If you want your jam to have some body you can leave it in small pieces. Add the mango to a saucepan along with sugar and cook until the mixture starts to thicken. This will take some time but be patient. Add your lemon or lime juice and cook down a little more. Once it thickens remove from heat and let cool. Store in an airtight jar in the refrigerator.
TEST YOUR JAM
Place a small plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are looking for a slow run, not a runny mess. If it runs slow, it’s set!
HOW TO USE HOMEMADE MANGO JAM
This jam is a smooth, spreadable kind. It goes well on toast, croissants, scones, whatever you please! Spoon some over your yogurt for a delicious parfait or over some vanilla ice cream. Make a mango milkshake, flavor your plain oats or add some to simple kheer!
- 2 cup chopped ripe mango (about 2 mangoes)
- ½ cup sugar
- 1 teaspoon lemon or lime juice
- For a smooth jam blend your mango into a smooth purée. For a heartier jam, chop into small pieces.
- In a saucepan on medium heat add mango purée and sugar.
- Mix and cook for 15-20 minutes until mixture starts to thicken.
- Add lemon or lime juice and cook for another 7-8 minutes.
- Remove from heat and set aside and let cool.
- The jam will continue to thicken slightly as it cools.
- Transfer the mango jam to a clean sealed jar and store in the refrigerator.
- Enjoy with toast, bagels, croissants, ice cream + more
To test if your jam has set: Spoon a bit of the jam on a cold plate and tilt it so the jam runs. If it runs slow, it’s set!
Enjoy,
May be add little ginger powder and cardamom after it’s done.
Yes you can if you want