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Home » Categories » Fruits » Mango Jam

Mango Jam

Mango Jam
Combine ingredients.
As the sugar blends with the mango, it'll start turning into this.
Be careful! Boiling sugar and mango juice is SUPER HOT!
Mash and start to ladle into clean jars.
Fill jars up to 1/2
Boil jars for 10 minutes, making sure water covers jars.
This is the way it looks after its blended.
You can see the way the sauce splits when I move the spoon through it. It comes back together in a second, so not too thick.

Prep Time: 5m

Cooking Time: 1h

Servings: 1-2 1/2 Pint Jars

Liliana's Mango be Jammin'! This is a very simple recipe that doesn't require anything but time. It's easily scaled up for larger batches - just watch your cooking time to not overcook the jam. I once made what basically turned into mango rock candy. :p


Ingredients

  • 12 oz frozen, diced mango
  • ¾ cup granulated sugar
  • 1 tbsp Lemon juice

Instructions

  1. Wash jars with hot water, and dry completely. Set aside for later.
     
  2. Combine frozen mango chunks, sugar, and lemon juice in a heavy bottomed, non-reactive pot. Turn on medium-low flame and stir.
     
  3. Continuously stir while slowly increasing temperature to high heat. The sugar and defrosting mango will release more liquid. Increase the temp until you bring the mixture to a strong boil. It will be very bubbly and active.
     
  4. Boil (and stir constantly) for ~20 min or until foam starts to recede. Make sure to keep scraping the sides of the pot to ensure all the sugar pulls down into the mixture.
     
  5. When jam is at the consistency you'd like (when I run the spoon through it, the liquid takes a half-second or so to come back together), turn off heat and start mashing to create smaller chunks. Mash to the size of chunks you'd like, or leave as is for very chunky jam. I prefer to use a stick blender and blend it to a fine consistency.
     
  6. Fill jars with jam, leaving ~¼-½" of head-space. Wipe the rim with a damp towel and screw on lids.
     
  7. Bring large pot of water to a boil, with enough water to cover the jars. Once water is boiling, lower jars carefully into the water and boil jars for 10-12 minutes.
     
  8. Remove jars carefully and set them on a towel to cool naturally for ~12 hours. If using jars with button tops, the jars will make an audible "click" when they've sufficiently cooled. The buttons will not be depressed, which means you have a good seal. If one doesn't depress, lightly touch it - some jar lids are stronger than others. Any lid that doesn't pop should be eaten first and stored in the fridge, as they may not have completely sealed.

NOTE: Jam will stay stable if stored in a cool, dark place for up to 1 year. Refrigerate after opening.