This recipe of Mango jam is a delicious spread for freshly buttered toast. It has a rich tangy flavor and a beautiful texture that is sure to please your taste buds. (Step by Step photos with detailed instructions).
If you love fresh mangoes, you can also try my exotic Mango Ice Cream Recipe.
About Mango Jam Recipe
Mango jam is a type of jam that is typically made from mangoes, sugar, and lemon juice. It’s the most popular flavor of jam in India. Mango jams are best eaten with a light breakfast with toast or bread.
Homemade mango jam tastes better than store-bought kinds. This mango jam recipe is chemical-free because it contains no color or preservatives.
It goes well with bread or chapati (Indian flatbread).
So to enjoy your bread toast, paratha’s, or chapati, make a small jar of this jam and have it handy in the refrigerator.
With that said, I’d like to tell you about a recipe I made recently called Aam ki Launji, which is another fantastic way to preserve mangoes and works great with puri, paratha, and all kinds of stuffed parathas – Sattu ka Paratha, in particular.
Why you should make this recipe?
Mango preserves are a great way to preserve the season’s fruit. There are no preservatives and no artificial pectin in this mango jam! With this homemade mango jam preservation, you can make the most of the mango season. Not only this, the recipe for mango jam is…
- 100% natural
- Made with only 3 ingredients
- No preservative added
- No artificial pectin
- No color added
If you want your homemade jam to last as long as possible, you must check out the below mention tips:
- Any form of fruit jam should be stored in a glass jar rather than a plastic or metal container.
- To store the fruit jam, use a clean, dry sterilised container. An unsterilized jar and dirt or debris in the jar lid may destroy your mango jam.
- Mango jam should be kept refrigerated. It stays fresh and delicious for 3–6 months.
- Each time, scoop out the jam with a clean and dry spoon. Moisture and water should be kept away from home-made jam. With just a tiny little bit of moisture, the jam quickly becomes fungus-infested.
Looking for Recipe you can make from Raw Mangoes?
When mangoes are in season, don’t we want to make the most of them? So, below are four raw mango recipes that I’m sure you’ll want to try.
Basics Ingredients used to make Mango Jam
To prepare this wonderful jam, you’ll only need three ingredients: ripe mangoes, sugar, and lime juice.
Mangoes: This jam should be made with ripe and firm mangoes. Pick the ones that aren’t as fibrous. Because mangoes lack pectin, which is necessary for the jam to set, we’ll use citrus that is high in pectin to help it set. I used 500 gm mango (Neelam), from which I got about 400-gram pulp.
Sugar: In this recipe, sugar serves as a preservative as well as a setting agent. Do not reduce the amount of sugar in this particular recipe. Sugar helps to keep mango jam fresh and prevents it from spoiling.
Lime or Lemon Juice: Lime juice contains a lot of natural pectin. The addition of lime juice to this recipe helps in the setting of the jam without the use of artificial pectin. This way mango will preserve for a month.
Recipe of Mango Jam
- 2 nos Mango 500 gm
- 200 gm Sugar
- 1/4 tsp Lemon Juice
- Wash, peel and chop the mangoes. After removing the mango's peel and seeds, you'll have about (400 grammes) mango pulp.
- Make a fine paste out of the mango pulp. Do not use any water.
- Heat the mango puree in a pan.
- Cook for 3-4 minutes, or until the mango puree starts to bubble.
- Add sugar and mix it well.
- When sugar dissolves, add lemon juice.
- To avoid burning or sticking to the pan, constantly stir.(While stirring, be careful because the mixture tends to sputter a lot and you could get burned if the warm mixture falls on you).
- Cook until the mixture thickens and approaches the consistency of jam.
- Do not overcook.
- Now remove from heat.
- When it is lukewarm fill it in the Jar. Once cooled, it will set and you will not be able to pour it into the Jar.
- Keep the lid of the jar open and let it cool down completely.
- Once cooled, close the lid and keep it in the refrigerator.
- Serve mango jam with paratha, puri, bread or chapati.
My Recommended Product:
So today I’m going to list two items that I believe you’ll need if you want to make jam.
The first item is a thermometer, which has become a necessary cooking tool in recent years. To cook the jam, use a thermometer; it will help you get the set point just right. This thermometer is the most accurate as well as the fastest! It’s also cost-effective. It’s a steal to find such a thermometer at such a low cost! Just go ahead and buy one for yourself.
The Jam Jar with Lid is the second item. Something you’d need to store jam, so if you’re looking for a little gorgeous jar, this is it. It’s airtight, looks great, and adds to the beauty of your kitchen, so go ahead and grab it.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
Frequently Asked Questions about Mango Jam Recipe:
Which mangoes are best to make jam?
This recipe can be made with Alphonso or Kesar mangoes, which are sweet and juicy and taste fantastic when converted into jam. However, I made jam with Neelam mango today, and it turned out fantastically, so you should give it a try as well. So utilize what you’ve got, but be sure to choose mangoes with more pulp and aren’t stringy.
Why is my jam runny?
Mangoes are naturally low in pectin. So if you’re not using pectin, the appropriate amount of sugar will help give your mango jam the right consistency. If you wish to reduce the amount of sugar, you’ll need to compensate with pectin.
Why is my jam hard?
Your mango jam got overcooked on high heat for a longer period of time. Also, keep in mind that jam will always appear liquid when it is hot, so be careful not to overcook it because it will become stone hard when cooled.
What is Pectin?
Pectin is a type of fibre that can be found in both fruits and vegetables.
It’s a polysaccharide, which is a lengthy chain of indigestible carbohydrates, and it’s a soluble fibre. Pectin expands and gels when heated in the presence of liquid, making it an excellent thickening for jams and jellies. Read more…
How to store it?
This delectable jam will keep for approximately a month in the refrigerator if stored in an airtight glass bottle or jar. You can keep it for almost a year if you know how to can it.
Can I loosen up my hard jam?
Your mango jam was cooked for a long time at a high temperature. So in order to fix it, return it to the pot and reheat it. Simply add water and heat until it is dissolved and hot. You can also microwave little amounts of jam for a few seconds at a time, then use it as normal.
How do you know if the jam is set?
At the start of your cooking period, place a plate in the freezer. When you believe your jam has thickened or achieved its setting point, spoon a small amount onto a cool plate and tilt it vertically to allow the jam to run. Not a runny mess, but a gradual decline. It’s set if it moves slowly. You want a gentle descent, not a sloppy mess. It’s set if it runs slowly.
What is the setting temperature for mango jam?
The right setting temperature for Mango Jam is 105 Celsius/220 Fahrenheit. Test if your jam is set with a thermometer or by checking if it’s running on an ice-cold plate.
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