We are jamming away with this homemade mango jam. Enjoy the wonderful taste of tropical flavors every morning with this easy mango preserves.
Slather your mango preserves onto toast or dollop it onto your favorite ice cream for a surprising, sweet twist.
This jam is quick to make, full of flavor from the lemon juice and zest, and taste better days later.
How To Ripen A Mango?
Like our other mango recipes, for this recipe we used the Honey Mango. Feel free to use any mango you’d like. If your mango has not ripened, follow the steps listed below to ripen your mangos.
Keep the unripe mangos on the counter. By keeping the mangos on the counter, the room temperature will help to speed up the process. This process can take about one week.
Feel free to place the mangos in a brown paper bag. Place the mangos in a brown bag and let it sit on the counter. This will cause ethylene to be present in the bag and will help the mango to ripe faster.
If you are not using the mangos right away, place the mangos in the refrigerator to keep them from ripening.
Tips For Making This Jam
Although this jam is quick and easy to make, we recommend a few tips.
It is best to use mangos that are ripe but not excessively ripe. It is also best to choose Mangos that are stringless.
If your mangos do have strings, we recommend straining the preserve first before transferring it to a jar. In this case, it will become a mango syrup instead of a mango preserve or mango jam.
Honey mangos do not cut well like green mangos. However, if possible, it is best to keep the slices all the same size. this will be helpful in the cooking process.
IS MANGO GOOD FOR MAKING JAM?
Absolutely! Though you can use any fruit to make jams, but mango is perfect for making jams or preserves. The natural sugar found in mangos works well with the low level of pectin mangos contain.
Mango marries well with acid. Therefore, lemon or lime will help enhance the mango flavor but also help the pectin to react and surface.
HOW TO CUT A MANGO?
If you want to learn how to cut a mango, it is quite simple. Start by cutting one side of the mango after you have washed it.
Repeat the step for the other sides. Starting with one of the slices, use a paring knife to slice the mango vertically, then horizontally. Be careful to not cut your fingers or hand.
Use your fingers to push the skin from the bottom upward pushing out the diced mangos up towards you.
Use a spoon or the knife to cut out the pieces.
If you are not comfortable cutting the mango this way, simply slice the mango on all sides, discarding the core.
This recipe is very simple to make. Your summer mango jam requires only a few ingredients.
You do not need to do much. Here’s what you’ll need:
Fresh Mango – We used honey mangos. However, any ripe mango will work for this recipe. You can also use frozen mangos if you are no able to get the fresh ripe mangos.
Water – To help with thinning and cooking.
Sugar – Be mindful that honey mangos are very sweet. The sugar acts as a thickening and binding agent in this jam. Mango also has pectin, which is a natural starch. The natural starch that’s found in mango, when accompanied by the sugar creates a thick preserve or consistency.
Vanilla Extract – This is used to enhance the mango flavor in this recipe.
Lemon Zest & Juice – This will provide a bright, refreshing taste. Plus it will help the preserve last longer. The acid found in lemon will also help the mango jam retain its color.
How To Make This Jam?
Cut the mango as directed above or peel then slice the mangos.
To make your mango jam or mango preserve, here’s what you’ll need to do:
Wash then peel the mango. Then using a sharp knife, carefully cut or slice the mango. Place the mango slices in a large bowl.
Add the sugar, lemon zest and juice, and vanilla extract. Mix all the ingredients thoroughly.
Cook for 25 minutes over medium – low heat. Stir occasionally to avoid sticking.
Transfer the mango mixture to a medium saucepan filled with ½ cup water. Stir.
The liquid will reduce, and the jam will form.
Remove the jam from the stove. Set aside to cool.
Transfer to a jar. Enjoy or refrigerate for later use.
You can bring out the flavor more by adding one of these ingredients:
What to do with the jam?
Aside from enjoying your jam on toast, consider applying it to one of the following dishes below:
FREQUESTNLY ASKED QUESTIONS (FAQ):
Mangos are not high in pectin. Fruits like apples, blackberries, blueberries, peaches, and bananas are high in pectin. Mangoes have a low level of pectin.
When stored properly, an unopened jar of mango jam will last for about 24 months.
You can thicken your mango jam by mashing the fruit. You can also use chia or flax seeds. All of these are great options to use without pectin.
How Long Does It Last?
If stored or canned properly the mango jam will last for about 2 years.
If you want to store your mango jam at room temperature, recommend you can it! Fill hot, sterile jars with the preserve, leaving about ¼″ of space at the top.
Twist on the lids and boil for 10 minutes in a hot water bath.
Remember that the sugar and the lemon also act as a preservative.
Make Ahead Tip
If making a batch, feel free to freeze the jam as well. It will last in the deep freeze for 6 months or more.
To thaw, simply allow the jam to naturally thaw in the refrigerator.
How To Store?
If you’ve canned your mango preserves, they’ll last for up to a year in a cool, dark place. Otherwise, refrigerate them for up to a month!
They keep well in the freezer for up to 6 months or more.
More Mango Treats To Enjoy
If you love this Mango Jam recipe, try one of these mango recipes next:
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Fresh Homemade Mango Jam
- 4 Honey Mangos washed and peeled
- 1 Cup Sugar
- 1 Lemon Zest and juice
- 1 teaspoon Vanilla Extract
- ½ Cup Water
- In a large bowl, mix the mango slices.
- Add the sugar, lemon zest and juice, and vanilla extract. Mix well.
- Transfer the mango mixture to a medium saucepan filled with ½ cup water. Stir. Cover with lid. Cook for 25 minutes over medium- low heat. Stir occasionally to avoid sticking. The liquid will reduce, and the jam will form. Remove the jam from the stove. Set aside to cool. Transfer to a jar. Enjoy or refrigerate for later use.