Homemade Mango Jam Recipes

HOMEMADE MANGO JAM RECIPE

Homemade Mango Jam Recipe image

If your mangoes have strings, cook with the seed core as shown in the pictures. If your mango doesn't have many strings, cut the flesh from the seed and cook as shown in the video.

Provided by Helene Dsouza

Time 1h

Number Of Ingredients 3

Ingredients

7 medium-sized Mangoes (with seed core, fresh)
600 grams Sugar
2 Lime or lemon (optional)

Steps:

Start by peeling your mangoes and discard the peel. Cut the fruit flesh from the mangoes if you are using regular commercial mango varieties. If your mango variety has fibers and strings, don't cut the flesh off but rather leave it on the seed core. The fruit flesh will fall off the fibers and the seed core during the cooking process. *see Notes
Pour all the sugar over the mangoes and mix everything well.
This step is optional. Wash your lemon/lime and cut into half. Press out the juice and pour over the mangoes. Throw the 2 squeezed out lemon halves into the pot with the mangoes. Lemon skin adds natural pectin to the jam making and it helps to set the jam.
Heat up your pot on low heat and stir the fruits. Cook on low heat for about 30 minutes or until you see the rolling boil happening.
Reduce heat and cook until jam is set. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. You can also test if the jam is set by using a frozen plate or spoon and by dropping some of the hot cooked jam on the frozen part. That will cool the drop of jam instantly and you will be able to see if the jam has set or not. If the jam is still running, cook it a bit more and repeat the test until the jam has set. Always keep an eye on the cooking jam as to not burn the jam.
Pick out and discard the lime/lemon halves and if you used fibrous mangoes, then the seed core as well. *see notes
Grab a sterilized Jar and fill it up with the jam up to the rim.
Seal the jars and turn it upside down before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down creates a vacuum and helps in preserving the jam all the longer.
Make sure to label your jam with jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.

Nutrition Facts : ServingSize 26 g, Calories 43 kcal, Carbohydrate 11 g, Sugar 10 g

MANGO JAM

Mango Jam image

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)

Provided by Saeriu

Categories Breakfast

Time 45m

Yield 5 8 ounce jars, 5 serving(s)

Number Of Ingredients 5

Ingredients

4 mangoes
1 lemon, juice of
1/2 lemon, zest of
sugar
water

Steps:

Prepare jars/lids.
Peel and dice mangoes.
Measure mangoes, pour into a kettle, and add equal amount of sugar.
Add juice of 1 lemon and zest of 1/2 of lemon.
Add just enough water to keep from sticking, about 1/4-1/2 cup.
Cook until soft.
Immersion blend until smooth or work in batches with a blender.
Cook until thickened.
(Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
Pour in jars and seal.

MANGO JAM

Mango Jam image

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

Provided by RADHIKA GHATAGE

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 24

Number Of Ingredients 4

Ingredients

2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3 saffron threads

Steps:

Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
Pour cooked jam into sterilized jars and seal according to canning directions.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g

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