Mango Jam Recipe
How to make Mango Jam? This is a post about how to make Mango Jam at home with step by step method and photos. Jams are children's favorite companion, be it bread-jam or paratha-jam, children love to have anytime or any day. Store bought Jams have preservative and when you can make Homemade Jam within half an hour, then why to use store-bought ones. Right?I am sharing the recipe for Mango Jam without preservative(pectin) which makes it healthier. It is very simple and easy recipe and even a beginner can also make it.What's most important to remember is, STERILISE your Airtight Container before using so that Jam lasts longer. If kept well, it can last up to 6 months in fridge. So, for sterilization, wash the jars and lids in hot soapy water and rinse well. Then, place a wire rack in the Pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Let them simmer for 8-10 minutes in the water or until you are ready to use them. So, let’s start making Mango Jam Recipe!
Ingredients
- 7 mangoes
- 2 lemon
- 600 grams sugar
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Peel the mangoes and cut them into smaller pieces.
- Squeeze juice from lemons and keep the lemon skin as well for use.
- Sterilize your Airtight Container / Jar as mentioned above.
- Place a plate in the fridge for testing.
Cooking
- Take a Cookpot and add chopped mangoes in it. Start heating them over low heat.
- Now, add the sugar in the Cookpot and mix well.
- Then, add juice of lemons and lemon skin as well in the Cookpot. Lemon skin adds natural preservative to the jam and it helps to set the jam.
- Cook on low heat for about 30 minutes or until jam is set.
- Remove from the heat and discard lemon skin.
- Now, drop a little jam onto the chilled plate (kept in fridge) and push your finger through it. It should wrinkle and looks like a jam. If it doesn't, boil for 2 mins more and test again.
- Stir well once it's cool down.
- Pour into the sterilized Jars and seal with the lids. Store in fridge once opened. It can last up to 6 months.
- Your Mango Jam is ready to enjoy!
Equipment Used for This Recipe
- Air Tight Container
- Serving Plate
Notes & Tips
- Choosing Mangoes: When choosing mangoes pick a mango variety with fewer fiber/strings and undamaged mango. If you use a mango variety which doesn't have fibers and only fruit flesh, cut off the fruit flesh from the seed core and discard the seed core. You only need to cook the seed core with the mangoes if the mangoes have fiber strings because you don't want those in your jam and they remain on the seed core like a layer of hair.
- Natural Preservative: Use only untreated/pesticide free lime/lemon because the whole lemon halves are used to cook up the jam as it provides natural pectin.
- Storage: Store jam in a dry, cool and dark place. Once you open the jars, store in the fridge. Only use sterilized jars when making any jam.
- Adding sugar: You can reduce the sugar in this mango recipe but you will need to consume the mango jam in the next 1-3 days. The sugar in the mango jam and the lemon help the jam to preserve for months if ripe fresh mangoes are used.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Mango Jam Recipe
Amount per Serving
Calories
130
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1
mg
0
%
Potassium
110
mg
3
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
32
g
36
%
Protein
1
g
2
%
Vitamin A
629
IU
13
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
26
mg
32
%
Vitamin E
1
mg
7
%
Vitamin K
2
µg
2
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
Magnesium
6
mg
2
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.