How to make homemade mango jam

This is our delightful homemade mango jam recipe, crafted with love from the lush and sun-kissed mangoes that are picked straight from our garden at the peak of their sweetness and flavor. Nurtured by nature,  so wholesome, so delicious. We  can taste the sunshine in every spoonful.

This is a true testament to the joys of homegrown goodness.

Ripe Mango on the tree

Spread it on toast swirl it into yogurt, or enjoy it as a topping for your favorite desserts. Our garden fresh mango jam is sure brighten our day.

How to make mango jam

 

: Explore With Taste

Recipe type: Breakfast

Cuisine: Continental

prep time:  20 mins

Cook time:  60 mins

Total time:  1 hour 20 mins

Making mango jam at home is a delightful way to preserve the sweet and tropical flavors of mangoes.

Ingredients

• - 4 cups of ripe mangoes, peeled and diced
• - 3 cups of granulated sugar
• - ¼ cup of lemon juice
• - 1 package (1.75 ounces) of fruit pectin (optional for thickening)
• Equipment:
• - Large pot
• - Sterilized jars with lids
• - Wooden spoon
• - Ladle
• - Funnel (optional)

Instructions

1. **Prepare the Mangoes**:
2. - Peel and dice the mangoes, removing the seed. Measure out 4 cups of diced mangoes.
3. **Cook the Mangoes**:
4. - Place the diced mangoes in a large pot.
5. - Add the lemon juice to the pot. This helps to preserve the color and adds a slight tangy flavor.
6. **Mash and Cook**:
7. - Use a potato masher or a hand blender to mash the mangoes to your desired consistency. If you like chunky jam, leave some pieces intact.
8. - Add the sugar to the pot and mix well.
9. - Heat the mixture over medium heat, stirring constantly until the sugar is dissolved.
10. **Add Pectin (Optional)**:
11. - If you prefer a thicker jam, you can add fruit pectin. Follow the instructions on the pectin package for the best results.
12. - Bring the mixture to a boil, stirring constantly. If using pectin, add it now and boil for 1-2 minutes
13. **Simmer**:
14. - Reduce the heat to low and let the jam simmer until it thickens to your desired consistency. This can take 20-30 minutes. Stir occasionally to prevent sticking.
15. **Test the Jam**:
16. - To check if the jam is ready, place a small amount on a cold plate. If it gels and doesn't run, it's done. If not, continue simmering and test again after a few minutes.
17. **Sterilize Jars**:
18. - While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes. Let them dry on a clean towel.
19. **Fill the Jars**:
20. - Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top.
21. - Wipe the rims of the jars with a clean, damp cloth to remove any residue.
22. - Place the lids on the jars and screw on the bands until fingertip-tight.
23. **Process the Jars**:
24. - Place the filled jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
25. - Remove the jars from the water bath and let them cool on a towel or cooling rack. You should hear a "pop" sound as they seal.
27. [b]**Store and Enjoy**:[/b]
28. - Once the jars are completely cool, check the seals by pressing the center of each lid. If it doesn't pop back, the jar is sealed.
29. - Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use those first.
30. The homemade mango jam is now ready to enjoy! Spread it on toast, use it as a filling for pastries, or even as a topping for desserts.

Notes

- Once the jars are completely cool, check the seals by pressing the center of each lid. If it doesn't pop back, the jar is sealed.
- Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use those first.

Total Cooking Time
Cooking and mashing mangoes 5-10 minutes
Boiling with sugar and lemon juice 5-10 minutes
Simmering until thickened 20-30 minutes
Boiling water bath for sealed jars 10 minutes

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