Easy Homemade Mango Jam

Why We Love This Recipe

• Quick and easy: With only 3 ingredients and minimal hands-on work, not much effort is required to make this mango jam. Just throw everything into a pot and simmer until thickened!
• No pectin: Most homemade jams and jellies require added pectin. Instead, we use lime juice and sugar, which teams up with the natural pectin in the mango to create an awesome jammy texture. So easy!
• Tropical delight: This mango jam is the perfect spread to slather on toast or scoop on top of your yogurt. It'll transport you somewhere warm and tropical.
• Tart and sweet, but not too sweet: Some sugar is essential for jam in order to extend the shelf life, but we like that this recipe isn't too sweet. It's well balanced by the acidity of lime juice!

Ingredients

Here's what you'll need to make this mango jam:

Ingredient Notes

• Mangos: For this recipe, we're using champagne (or Ataulfo) mangos, which are smaller than red mangos and less fibrous than their larger peer. You can also opt for Alphonso mangoes, which are closely related to champagne mangos. We really prefer the texture and flavor of these mangos over red mangos. We also often have better luck finding ripe ones at the store, which is probably not true everywhere, but seems to be the case for us!
• Lime juice: This is the main source of acid in this recipe, and is an essential ingredient for the jam, as it helps the strands of pectin from the mango "gel" together. While we normally recommend freshly squeezed lime juice, it's OK to use the stuff from the squirt bottle in this case, as it likely has a higher acid content than a freshly squeezed lime. More acid = more pectin strands binding together = jammy texture.
• Sugar: We used granulated white sugar in this recipe. We didn't try this with any other sugar alternatives, so we would not suggest making swaps. The sugar is essential both for the thick, jammy consistency as well as shelf life.

Instructions

(1) Wash and dice mangos. Add all ingredients to medium sauce pan over low heat and stir well.

Increase to medium high heat and bring to a boil, stirring frequently for 7-8 minutes until the mango begins to soften and release moisture.

(2) Reduce heat to low and simmer for 30-35 minutes, stirring several times. Once the jam has cooked for about 20 minutes, use a hand masher to gently mash the mangos.

(3) Once the jam is done, remove from heat and set aside to cool completely. The jam will thicken up as it cools.

How To Can for Long Term Storage

Water Bath Method

You'll need a large stock pot, jars, lids, a funnel, and a tool to retrieve the jars and lids from the hot water without burning your hands. Some tongs with rubber ends help here.

Start by washing your jars and lids thoroughly, then put the jars and lids in a pot (make sure the lids aren't on the jars!) and bring the water to a simmer.

Turn the heat off, and retrieve jars and lids from the pot. Let dry on a clean dish towel. Use a funnel to ladle your jam into the jars, leaving about ¼ to ½ inch of space between the jam and the top of the jar. Run a chopstick around the inside diameter of the jar to get rid of any air bubbles.

Use a clean towel to wipe off any water that's on the edge of the lid or the jar, and lid your jars. Place the jars back in to the pot (make sure they're covered by about an inch of water) and bring the water back to a gentle boil for 10 minutes.

Remove from the water and set on a thick kitchen towel, and let them cool. Once cooled, push down on the lid to check for a vacuum seal.

If properly canned, this mango jam can last for up to 2 years at room temperature. Be sure to store in a cool, dry place.

Once opened, the jam will last for about 2-3 months in the fridge.

Freezer Jam (No Water Bath)

Ladle your jam into clean jars, being sure to leave about ¼ to ½ an inch of space between the jam and the top of the jar. Then place your lids on the jars and put them in the freezer, where they'll store for about a year.

To thaw out freezer jam, move it to the fridge overnight and enjoy it in the morning!

Short Term Storage

If you don't follow the canning process or store your jam in the freezer, this jam will last for about 2 months in the refrigerator.

Tips and FAQs

• Consistency: For a smoother jam, blend the finished jam in a food processor or blender until it reaches desired consistency.
• Pectin: Mangos are naturally low in pectin, so this recipe won't be as jammy as a recipe that has added pectin. For a more gel-like texture, feel free to use a packet of pectin. (That being said, we personally think the texture is perfect!)
• How to serve: There are SO many ways to enjoy this tropical treat. Here are a few of our favorite options:
  • Enjoy on toast or bread
  • On a yogurt bowl or yogurt parfait
  • Swirled on top of a cheesecake
  • Slathered on a thick stack of pancakes or waffles
  • In/on top of overnight oats or chia pudding
  • Enjoy with homemade muffins or biscuits
  • Use to sweeten and flavor a homemade cocktail
  • Use in baking for recipes like jam thumbprint cookies, linzer cookies, layer cakes and more!
• Mango selection: Make sure you're using ripe mangos for the sweetest possible jam. Don't use overripe mangos as the texture will be off and not as sweet. We used champagne mangos (alphonso also works) instead of red mangos, which we find can be less flavorful and more fibrous. Alphonso or champagne mangos have zero stringiness and are much softer.
• Sterilize your jars: Be sure to thoroughly clean and sanitize your jars before adding jam to them.

More Jammy Recipes

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