Mango Orange Jam
Brighten your breakfast table with this luscious mango orange jam, a tropical twist on classic fruit preserves. Bursting with the vibrant flavors of ripe mangoes and zesty oranges, this homemade jam strikes the perfect balance of sweet and tangy. Infused with fresh citrus zest and a splash of lemon juice, it captures the essence of sunny days in every spoonful. Perfect for spreading on toast, swirling into yogurt, or using as a glaze for baked goods, this versatile jam is easy to make with just five simple ingredients. Whether you're a seasoned canner or new to jam-making, this recipe guides you step-by-step to create a sweet, fruit-filled treat that can be stored for weeks or preserved for longer. Ideal for gifting or savoring at home, this mango orange jam is the ultimate way to savor summer flavors all year long!
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Recipe Information
Ingredients
- 4 medium-sized (about 2 lbs) Ripe mangoes
- 2 large Oranges
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 0.5 cup Water
Instructions
Peel the mangoes, remove the pits, and chop the flesh into small pieces. Place them in a large saucepan.
Wash the oranges thoroughly. Zest one orange and add the zest to the saucepan. Then peel both oranges, remove any seeds, and chop the flesh into small pieces. Add the pieces to the saucepan.
Pour the water into the saucepan with the mango and orange mixture and bring to a gentle boil over medium heat. Stir frequently to prevent sticking.
Once the fruit mixture softens (after about 10-15 minutes), use an immersion blender or a potato masher to achieve a smoother consistency, leaving small chunks if desired.
Add the granulated sugar and lemon juice to the saucepan. Stir until the sugar dissolves completely.
Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently and skim off any foam that forms on the surface.
Continue boiling the jam for 20-25 minutes, stirring consistently, until it thickens. To test for doneness, place a small spoonful of jam on a cold plate, let it cool for a minute, and run your finger through it. If the jam holds its shape, it is ready. If not, cook for another 5 minutes and repeat the test.
Once the jam reaches the desired consistency, remove it from the heat and let it cool for 10 minutes.
Ladle the jam into clean, sterilized jars, leaving about 1/2 inch of headspace. Seal the jars tightly and store them in the refrigerator for up to 3 weeks, or process them in a boiling water bath for long-term storage.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 998.0 g | 363% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 937.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 6734 mg | 143% | |
*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.
