Mango Jam Recipe
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. The taste is sweet with a slight tang, depending on lemon juice added. It works well as a spread, filling or dessert topping.
Servings: 500 grams
Ingredients
- 4 to 4 ¼ cups (1.15 kg or 5 medium sized) cup mangoes – chopped or 3 cups thick mango puree
- ¾ cup or 150 grams sugar
- 1½ to 2 tablespoons lemon juice – fresh and not bottled
- ½ tsp vanilla extract – optional
Instructions
- Blend chopped ripe mangoes to a smooth puree.
- Cook the puree with sugar on low heat, stirring until the sugar dissolves.
- Continue cooking, stirring often, until the mixture thickens and reduces.
- Add lemon juice and cook further until the jam reaches a glossy, spreadable consistency.
- Check doneness using the plate test.
- Transfer to a clean jar, cool and refrigerate.
Notes
Do not expect a firm set like apple or berry jams.
Jam thickens after cooling, so avoid overcooking.
Stir frequently, especially at the final stage.
Use non-fibrous mangoes for smooth texture.
Add lemon juice at the end for best flavor.
Jam thickens after cooling, so avoid overcooking.
Stir frequently, especially at the final stage.
Use non-fibrous mangoes for smooth texture.
Add lemon juice at the end for best flavor.
