Homemade Mango Jam
Capture the vibrant taste of summer with this **Homemade Mango Jam**, a luscious spread made with just four simple ingredients: sweet, ripe mangoes, granulated sugar, a splash of zesty lemon juice, and fruit pectin for the perfect set. With only 20 minutes of prep time and 25 minutes of cooking, this easy mango jam recipe delivers a tropical burst of flavor that's perfect for slathering on toast, spooning over desserts, or swirling into yogurt. The natural sweetness of mangoes shines through, balanced by the bright acidity of lemon juice, while the pectin ensures a smooth, glossy consistency. Whether you're new to jam-making or a seasoned pro, this small-batch recipe is a fantastic way to preserve the goodness of mangoes and enjoy their sunshine-like flavor all year long. Follow these straightforward steps to create a homemade pantry staple that’s both delicious and versatile! Perfect for preserving, canning, or enjoying fresh, this mango jam will quickly become a favorite.
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Recipe Information
Ingredients
- 4 cups (peeled and diced) ripe mangoes
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
Start by peeling the mangoes and removing the pits. Chop the mango flesh into small, even pieces, aiming for around 4 cups of diced mango.
In a large saucepan, combine the diced mango, granulated sugar, and lemon juice. Stir well to dissolve the sugar and coat the mango pieces.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent it from sticking to the bottom of the pan.
Once boiling, add the fruit pectin, stirring continuously. Continue to boil the mixture for 1 minute, then reduce the heat to low.
Let the jam simmer for an additional 15 minutes, stirring occasionally. This allows the flavors to meld and the mixture to thicken.
To test the jam’s consistency, place a small amount on a chilled plate. If it wrinkles when nudged with a finger, it's done. If not, continue to simmer for a few more minutes.
Turn off the heat, and carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch space at the top. Seal the jars with sterilized lids.
Allow the jars to cool completely at room temperature before storing them. The jam can be kept in the refrigerator for up to three months or processed in a hot water bath for longer storage.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 545.7 g | 198% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 532.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
