Homemade Mango Jam

This sweet, delicious and easy to make homemade mango jam contains no pectin and uses only three ingredients!

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Course: Jam

Keyword: Homemade, Jam, Mango

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: cups

Calories: 1374kcal

Author: S Jones

Equipment

Potato masher
Large saucepan
Wooden spoon
Mason jars and lids

Ingredients

1.2 kg (7 ¼ cups) mango flesh, diced
700g (3 ½ cups) sugar
1/2 cup lemon or lime juice
250g ginger, grated optional

Instructions

After peeling and deseeding the mangoes, cut the flesh in ½" pieces.
Add the mango, sugar and lemon or lime juice to a large saucepan and slowly bring to the boil. Make sure to use a large saucepan so that there is room to prevent overflowing when cooking.
If you are adding the ginger, now is the time to do so.
To make jam, you need to soften the fruit first. We like our mango jam relatively smooth, so while softening the fruit, I used a masher to mash it to a smooth puree, though this is just our personal taste.
The mixture will then need to boil and thicken and you will need to stir it frequently so that it doesn’t burn or stick to the bottom of the pot.
If you have a candy thermometer, it needs to read 105°C (220°F), though you will need to keep a close eye on the mixture when it starts getting around this temperature.
If you don’t have a thermometer, you can use the jam / cold plate test. Before starting your jam, simply place 3 or 4 small plates in the freezer. When you think the jam may be ready, place a small teaspoon amount of jam onto one of the cold plates from the freezer and let it sit for about 30 seconds. Then run your finger through the middle of the blob of jam. If the line starts to fill back over, it means the jam is too runny and is not ready yet, so keep cooking and repeat again in about five minutes. If the line remains, then the jam has reached setting point and is ready.
This jam needs to be placed into sterilised jars. So make sure you have them ready for when the jam has reached the gel stage.
Pour the homemade mango jam into the prepared sterilised jars, leaving ¼" headspace. Clean the rims and place the lids on the jars.
If you are processing the jars, place them in a water bath canner for 10 minutes to preserve them. Alternatively, let the jam cool down and then place in the fridge to use within a couple of weeks.
This jam needs to be placed into sterilised jars. This recipe makes about 3 cups of mango jam, so you won’t need too many jars. It will need to be stored in the fridge and should last about 1-3 months this way. Though, if you follow the correct instructions for canning (the hot water bath method), you will be able to store it in the pantry for up to one year.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.