Mango Jam
This simple mango jam recipe is bright and sunny, just like fresh mangoes. It comes together with just three ingredients, no pectin required!
Servings: 3 half pint jars (8 oz jars)
Ingredients
- 4 cups Mango chopped, from about 7 large mangoes
- 3 cups Sugar
- 1/2 cup Lime Juice or lemon juice
Instructions
- Peel, seed and dice mangoes into 1/2 inch cubes. (Place a few small plates into the freezer at this point to use to test for gelling as the jam reaches completion.)
- Place the chopped mangoes into a heavy-bottomed saucepan along with the sugar and citrus juice. Be sure that they only come 1/3rd of the way up the pot at this point to prevent overflows when the mango jam is cooking.
- Bring the ingredients to a boil over medium-high heat, stirring frequently to prevent scorching or overflows.
- Boil hard for about 20 minutes until the jam begins to gel. Test for gelling on a plate that's been chilled in the freezer, or use an instant-read thermometer to check for gel temperature (220 degrees F, or slightly lower at higher altitudes).
- Pour the jam into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, or simply store in the refrigerator for immediate use. Canned jam should last 1 year in the pantry, and refrigerator jam should last 2-3 weeks.
Notes
Note ~ Mangoes are a low acid fruit and the citrus juice is not optional in this recipe. It provides both pectin to help the jam gel, as well as acidity, to lower the ph of the finished mango jam so that it's safe for canning.