Sugar-Free Homemade Mango Jam
Brighten up your breakfast table with this irresistibly vibrant Sugar-Free Homemade Mango Jam! Made with the natural sweetness of ripe mangoes, this recipe is a delightful, healthier alternative to traditional sugary spreads, thanks to the inclusion of granulated erythritol. The jam achieves its perfect consistency with the help of powdered pectin, and a splash of fresh lemon juice adds a tantalizing tang that enhances the mango's tropical flavor. With only 15 minutes of prep and 25 minutes on the stove, this quick and easy jam makes for a guilt-free treat that’s perfect on toast, pancakes, or as a pastry filling. Store it in the refrigerator or opt for canning to savor its sunshine-filled goodness any time. Whether you're into low-sugar recipes, homemade preserves, or simply looking for a way to use up ripe mangoes, this recipe is your ultimate fruity fix!
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Recipe Information
Ingredients
- 4 cups (peeled and diced) ripe mangoes
- 2 tablespoons fresh lemon juice
- 1 cup water
- 1 packet (about 1.75 ounces) powdered pectin
- 1 cup granulated erythritol
Instructions
Begin by thoroughly washing and peeling the mangoes. Cut the flesh away from the pit and dice it into small pieces. You'll need about 4 cups of diced mango.
Place the diced mango in a large saucepan and add the water.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, until the mangoes are very soft.
Use an immersion blender to puree the mango mixture until smooth. If you don't have an immersion blender, you can carefully transfer the mixture to a regular blender, blend until smooth, and return it to the saucepan.
After blending, stir in the fresh lemon juice.
Gradually stir in the powdered pectin, ensuring it is fully dissolved into the mango mixture.
Bring the mixture back to a full boil that cannot be stirred down. Boil for about 1 minute while stirring constantly.
Stir in the granulated erythritol, continuing to stir until it is completely dissolved.
Remove the saucepan from the heat and skim off any foam with a spoon.
Ladle the hot mango jam into sterilized glass jars, leaving a 1/4-inch space at the top.
Seal the jars with lids and let them cool to room temperature. Once cooled, store the jam in the refrigerator for up to 3 weeks or process in a hot water bath for 10 minutes for longer storage.
Enjoy your homemade sugar-free mango jam on toast, pancakes, or as a filling for pastries.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 358.5 g | 130% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 132.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| 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.
