Mango Jam Recipe

Mangoes: Fresh, ripe mangoes are the star of this recipe, providing natural sweetness and a vibrant color.

Sugar: Granulated sugar helps to sweeten the jam and acts as a preservative.

Lemon juice: Adds acidity to balance the sweetness and helps in the gelling process.

To achieve a smoother texture in your mango jam, consider using a potato masher or an immersion blender to break down the mangoes further as they cook. This will help ensure that the jam has a consistent and spreadable consistency.

• mangoes - Substitute with peaches: Peaches have a similar texture and sweetness, making them a good alternative to mangoes in jam recipes.

• mangoes - Substitute with pineapple: Pineapple provides a tropical flavor that can mimic the taste of mangoes, though it will add a bit more acidity.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will impart a slightly different flavor and may affect the consistency.

• sugar - Substitute with agave syrup: Agave syrup is another natural sweetener that can replace sugar, offering a mild flavor and a smoother texture.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can be used to add acidity, though it will introduce a slightly different flavor profile.

• Allow the mango jam to cool to room temperature before storing or freezing.
• For short-term storage, transfer the jam into clean, airtight jars or containers. Store in the refrigerator for up to 3 weeks.
• For long-term storage, use sterilized jars. Fill each jar with the hot mango jam, leaving about ¼ inch of headspace at the top.
• Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip-tight.
• Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
• Once processed, remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear a popping sound as the jars seal.
• Check the seals by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does, refrigerate and use within 3 weeks.
• Label the jars with the date and contents. Store in a cool, dark place for up to 1 year.
• To freeze, pour the cooled mango jam into freezer-safe containers, leaving about ½ inch of headspace to allow for expansion.
• Seal the containers tightly and label them with the date and contents. Freeze for up to 6 months.
• When ready to use, thaw the jam in the refrigerator overnight. Stir well before serving to restore its consistency.

• Place the jar of mango jam in a pot of simmering water for about 10 minutes. This gentle heat will warm the jam without altering its texture or flavor.
• Scoop the desired amount of mango jam into a microwave-safe bowl. Heat it in the microwave on medium power for 30-second intervals, stirring in between, until it reaches your preferred temperature.
• For a more even reheating, transfer the mango jam to a small saucepan. Warm it over low heat, stirring occasionally, until it’s heated through. This method helps maintain the jam’s consistency and prevents it from burning.
• If you’re using the mango jam as a topping for desserts like ice cream or pancakes, you can place the jar in a bowl of hot water for a few minutes. This will gently warm the jam, making it easier to spread or drizzle.

• Saucepan: A deep cooking pan used to combine and cook the mangoes, sugar, and lemon juice over medium heat.

• Wooden spoon: Ideal for stirring the mixture frequently to prevent it from sticking to the bottom of the saucepan.

• Measuring cups: Used to accurately measure the mangoes and sugar.

• Measuring spoons: Used to measure the lemon juice precisely.

• Peeler: Handy for peeling the mangoes before chopping them.

• Knife: Essential for chopping the peeled mangoes into small pieces.

• Cutting board: Provides a safe surface for peeling and chopping the mangoes.

• Sterilized jars: Necessary for storing the hot jam to ensure it remains preserved and safe to eat.

• Jar lifter: Useful for safely handling the hot sterilized jars when sealing them.

• Ladle: Helps in pouring the hot jam into the sterilized jars without spilling.

Prepare ingredients in advance: Peel and chop the mangoes ahead of time to streamline the cooking process.

Use a food processor: Quickly puree the mangoes to save time on chopping.

Sterilize jars beforehand: Have your jars ready and sterilized before you start cooking the jam.

Cook in batches: If making a large quantity, cook the jam in smaller batches to ensure even thickening.

Use a timer: Set a timer for 30 minutes to keep track of cooking time without constant checking.