Mango Jam Recipe

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Mango jam is a simple preserve made by cooking mango puree with sugar and lemon juice. It has a soft, spreadable texture due to low pectin in mangoes, though it can be slightly thick when cooked longer. The taste is sweet with a slight tang, depending on the amount of lemon juice added. It works well as a spread, filling or dessert topping.

Prep Time10

Cook Time40

Total Time50

Course: Condiment

Cuisine: World

Diet: Vegan

Difficulty Level: Moderate

Servings: cups

Calories: 524kcal

Author: Dassana Amit

Ingredients

4 to 4 ¼ cups (1.15 kg or 5 medium sized) mangoes – chopped or 3 cups thick mango puree; I used alphonso, you can use any sweet non-fibrous variety
¾ cup or 150 grams sugar
1½ to 2 tablespoons lemon juice – fresh and not bottled *check point no 2 in notes below
½ tsp vanilla extract – optional

Instructions

Blend chopped ripe mangoes to a smooth puree.
Heat mango puree and sugar in a thick, heavy and deep pan on low heat. Stir well until the sugar dissolves.
Cook on low to medium heat, stirring often so it does not stick.
The mixture will begin to bubble and splutter, especially with thick mango pulp. Partly cover with a lid or use a mesh lid. Do not cover completely.
If spluttering is too much, reduce the heat. Stir every few minutes using the lid as a shield.
As it cooks, the mixture will reduce and the spluttering will stop. Remove the lid and continue to cook, stirring more often as it thickens.
Cook until the jam looks glossy and thick.
Add lemon juice and mix well. Continue to cook until the jam thickens further and falls from the spoon in sheets.
Check doneness using simple tests. For the plate test, the jam wrinkles when pushed. For the sheet test, it falls in thick sheets. For the spatula test, it leaves a clear path in the pan briefly.
The mango jam should be thick, glossy and spreadable.
Turn off the heat and place the pan on the countertop.
Add vanilla extract if using and mix well.
Pour the hot jam into a clean, dry glass jar. Seal and let it cool completely, then refrigerate.
Serve on toast, bread, roti or paratha. It can also be used as a cake or cookie filling, or with yogurt and desserts.

Notes

If the mangoes are very sweet, you can add about ½ cup sugar.
I prefer a slightly tangy-sweet jam, so I added 2 tablespoons lemon juice. You can add 1 to 1½ tablespoons if you like it less tangy.
This jam usually takes about 20 to 40 minutes to cook, depending on the thickness of the mango pulp, the pan used and the heat level.
The mango jam thickens after cooling, so avoid overcooking.
Stir frequently, especially when the jam begins to thicken.
Use non-fibrous mangoes for smooth texture.
Add lemon juice at the end for best flavor.
The recipe can be scaled easily to make for less or more quantities.

Nutrition