Mango Jam
This recipe was an unplanned one. I just made it on a whim. One fine day, I realized I was running out of the jam, but as usual, kiddo was asking for it. (Always kids ask for what don’t have huh?) Luckily I had some fresh ripe mangoes in hand, so I decided to prepare fresh homemade jam right away. During mango season, we make mambazha pachadi with jaggery quiet often. That recipe inspired me to make this jam. For this jam recipe, I used sugar, but you can always use jaggery or cane sugar too. All you have to do is cook fresh ripe mangoes along with sugar and water with lemon juice and a pinch of salt. Once the mix is cooled down, blend it into smooth paste and tadaa, the jam is ready. :-) It is as simple as that. The salt and lemon juice brings out the sweetness and also helps in longer shelf life. Adding citrus zest is completely optional. As I had orange, I used orange zest for that added color. Kiddo loved this jam to the core, and he was eating this plain without bread. (me too) We both wiped jam jar clean within 1.5 days. I am sure I would prepare this again in bulk before the mango season ends. So without any further ado, here is the mango jam recipe.
Mango Jam Recipe
Simple homemade mango jam recipe with step by step pictures prepared with fresh mangoes and sugar.
Ingredients:
Chopped Mango – 1.5 cups, scant ( I used one ripe mango) Sugar – ¾ cup Water – ¾ cup Orange Zest – 2 tsps + ½ tsp Lemon Juice – 1 tbsp Salt – ¼ tsp
Prep – Work:
Extract the lemon/lime juice and set aside 1 tbsp of juice. Zest any citrus fruit and set aside 2.5 tsps. Wash and peel the mango skin and chop them into small pieces.
Steps:
In a heavy bottom pan or bowl, add the chopped mango pieces.
To that add the sugar, water, lemon juice, and the orange zest. Mix this nicely and cook this mango mix over medium heat.
Cook until the mango is soft and until the water reduces to half. It took me about 10 minutes. Do not overcook, as sugar might crystallize. Let this mixture cool and blend into a smooth paste. If you like chunky jam, then mash it with a potato masher.
Store this in an airtight container or jam jar.
That’s it. Mango jam is ready. Serve it with bread or bagel or just eat as it is. ;-)
Notes:
I used one ripe Mexican mango variety. You can use any mango variety for this recipe. Any ripe and sweet variety should work. I had about 1.5 cups of mango and used half of its measure for sugar. But adjust the sugar as per the mango sweetness. I did not use any other flavoring condiments like cardamom, saffron, rose syrup. You can add these as per your preference or keep the jam plain without any additional seasoning. Do not overcook, as sugar might crystallize.
📖 Recipe
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