Mango Jam
Mango jam is a fantastic combination of sweet and tangy flavors that brings a taste of the Caribbean right into your kitchen. With luscious ripe mangoes as the star ingredient, this jam offers a beautiful golden hue and a delightfully spreadable texture that makes it perfect for breakfast and snacks alike. Aromas of cinnamon and ginger dance through the air as you prepare this delightful treat, reminding you of sunny days and exotic locales.
Making your own mango jam is not only surprisingly easy, but it’s also much more satisfying than store-bought versions. You’ll love the freshness and quality of the ingredients you choose, plus the joy of creating something incredible from scratch. This homemade mango jam recipe lets the natural sweetness of mango shine, complemented perfectly by the zing of lime juice and the warmth of spices. I can’t wait for you to experience the sheer joy of this adorable and delicious spread!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this jam in just over an hour, perfect for a weekend project.
- Irresistible Flavor: The sweet, tropical taste of mango paired with spices creates a mouthwatering flavor.
- Eye-Catching Appeal: Bright golden mango jam adds a splash of color to your breakfast table.
- Flexible Serving: Perfect on toast, swirled into yogurt, or even as a topping for pancakes or desserts.
- Diet-Friendly Options: Low sugar and full of fruit, it’s a delightful treat that everyone can enjoy!
Ingredients You’ll Need
- 5 ½ cups mango, diced into small ½ inch pieces: Choose ripe mangoes for the best flavor and sweetness; they should smell fragrant and feel slightly soft to the touch. If fresh mangoes are hard to find, frozen mango works well too.
- ½ cup raspberries: Fresh or frozen, they add a lovely tartness that balances the sweetness of the mango.
- ¼ cup fresh lime or lemon juice: This brings brightness and acidity, enhancing the flavor of the jam.
- 1 teaspoon cinnamon: It adds a warm, comforting flavor that complements the tropical taste.
- ½ teaspoon ground ginger: A hint of warmth and spice that pairs beautifully with the other flavors.
- ½ teaspoon nutmeg: This adds another layer of warmth and a subtle earthiness, rich in aroma.
- 1 tablespoon butter: Helps to reduce foaming and gives a nice sheen to the jam.
- 3 cups sugar: It balances out the tartness of the fruits and is essential for the jam’s proper set.
- 1 package low sugar Sure-Jell fruit pectin (pink box): This is crucial for achieving the right texture without too much sugar.
How to Make Mango Jam
- Prepare Your Jars: Start by cleaning and sterilizing your jars, lids, and rings to ensure the jam stays fresh.
- Measure Your Sugar: In a large bowl, measure out 3 cups of sugar. Take out ¼ cup of this sugar and combine it with the powdered Sure-Jell in another bowl; set aside.
- Prepare the Fruit: Peel the mangoes and remove the seeds. Dice them into small ½ inch pieces until you have 5 ½ cups. Rinse the raspberries gently and measure ½ cup. In a heavy-bottomed pot, combine the diced mango, raspberries, spices, lime juice, butter, and the Sure-Jell and sugar mixture. Stir everything well.
- Mash the Fruit: Using a potato masher, mash the combination gently until blended but still slightly chunky.
- Bring to a Boil: Place the pot over high heat. Stir constantly, bringing the mixture to a hard rolling boil—a boil that you can’t stir down.
- Add Remaining Sugar: Once at a hard boil, add the remaining sugar. Return to a boil, stirring constantly.
- Boil and Remove: Boil hard for exactly one minute, then remove the pot from heat. Ladle the hot jam into your prepared jars.
- Seal the Jars: Wipe the tops of the jars to remove any residue that would prevent a proper seal. Place the lids on securely and screw on the rings.
- Water Bath: Process the jars in a boiling water bath for 10 minutes. This ensures a good seal. Once done, place the jars on a heatproof surface. You may hear a popping sound as the jars seal. To check, gently press the center of each lid; if it doesn’t move, your jar is sealed.
Storing & Reheating
Store your mango jam in a cool, dark place for up to a year. Once opened, keep it in the refrigerator for up to a month in glass or plastic containers. If you want to freeze it, use airtight containers or freezer bags, and label them. It should be good for up to three months. To refresh the texture, simply stir and adjust with a bit more fresh lime juice, if desired.
Chef’s Helpful Tips
- Use ripe mangoes to ensure maximum sweetness and flavor.
- If your jam doesn’t set properly, try boiling it again for a minute or two to reach the right consistency.
- Measure your ingredients accurately for best results; even minor discrepancies can affect the setting.
- If you prefer a smoother consistency, you can blend the fruit mixture before cooking.
- This jam can also be made in smaller batches if you want to experiment without committing too much fruit.
Mango jam is such a delightful treat, bursting with flavor. It’s great on toast for breakfast, dolloped on pancakes, or just enjoyed straight from the jar! This recipe invites you to play around with flavors; add more spices or experiment with combinations. Each batch will be a little different, and that’s part of the joy.
Recipe FAQs
Can I use frozen mangoes for this recipe?
How long does the mango jam last?
Can I reduce the sugar in this recipe?
What can I do if my mango jam doesn’t thicken?
⭐ If you make my Mango Jam recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Mango Jam
This mango jam features the irresistible flavor of fresh mangoes blended with raspberries and spices, creating a delightful spread that’s easy to make and perfect for breakfast or a snack.
- Prep Time 20 minutes
- Cook Time 35 minutes
- Yield 6 servings 1x
Ingredients
- 5 ½ cups mango diced into a small ½ inch dice
- ½ cup raspberries
- ¼ cup fresh lime or lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 tablespoon butter
- 3 cups sugar
- 1 package low sugar surejell fruit pectin (pink box)
Instructions
- Clean and sterilize jars, lids, and rings.
- Measure 3 cups of sugar into a large bowl. Remove ¼ cup sugar and mix it with the powdered Sure-Jell in a separate bowl. Set both mixtures aside.
- Peel the mangos, remove the seeds, and chop into a small ½ dice to yield 5 ½ cups. Clean the raspberries and measure out ½ cup. Add both fruits to a heavy-bottom stock pan. Stir in the spices, fresh juice, butter, and the Sure-Jell/sugar mixture.
- Use a potato masher to mash the mango and raspberry mixture.
- Cook the mixture over high heat and bring to a boil, stirring constantly. Once it reaches a hard rolling boil, add the remaining sugar and return to a hard boil, stirring continuously.
- Boil hard for exactly one minute, then remove from heat. Ladle the jam into clean, sterilized jars.
- Wipe the tops of the jars carefully for a good seal. Place lids on jars and screw on the rings.
- Process the jars in a hot water bath for 10 minutes to help seal them. Remove from heat and place on a heatproof surface. You will hear the jars make a popping noise as they seal. Check if the jars are sealed by pressing down in the center; if it remains flat, it is sealed.
Notes
Ensure jars are thoroughly sterilized to avoid spoilage.
Store opened jars in the refrigerator and consume within a few weeks.
Adjust sugar to taste if you prefer a less sweet jam.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
