Real Recipes From Real Home Cooks ®

mango jam

Recipe by
Lori Ann
Pompano, FL

I live in Florida so mangoes are plentiful from late summer until fall. I make this almost every year. This jam is very versatile as well. I make mango chicken by brushing on chicken on the grill. Mix 1/2 mango jam with 1/2 bbq sauce for a great mango bbq sauce for both chicken or ribs. The apples that are used instead of pectin help thicken the jam and when removed and chilled make a great fruit treat. Enjoy!

method Stove Top

Ingredients For mango jam

  • 4 c
    mashed mango
  • 4 c
  • 1/4 tsp
  • 2 Tbsp
    fresh squeezed lemon juice
  • 2 Tbsp
  • 2-3
    crisp apples, cored and quartered

How To Make mango jam

  • 1
    Before your start you will need to wash and boil whatever size jars and lids you will use for the jam. I use mason jars in different sizes. I also use the sanitize cycle on my dishwasher which makes it a little easier. Also before you start place a small dish in your freezer. You will use this to test the jam.
  • 2
    Wash, peel, cube and mash mangoes to make 4 cups - do not puree in a blender you want bits of fruit in the finished jam. This will take about 5-6 pound of ripe mangoes. Do not use green mangoes. Also avoid stringy mangoes. I use Hayden.
  • 3
    In a large kettle or heavy sauce pot mix the mangoes, sugar, vanilla, lemon juice, butter and quartered apples. Note: you can use the cores with the seeds but you must wrap in knotted cheese cloth before adding so the seeds don't get into in the finished product. It should be a deep pot because with will bubble up. Note: I am using the apples here instead of pectin and they will be removed once the jam thickens.
  • 4
    Bring mixture to a boil and continue to cook over medium high heat stirring often until mixture thickens. Because you are not using pectin this will take some time. Maybe 25 minutes or more. When you think its thick enough, remove the plate you put in the freezer and drop about a half teaspoon of hot jam on the plate. Tilt the plate and if it is real runny and jam like continue cooking until this test shows the jam has thickened.
  • 5
    When thick remove from heat and with tongs remove the apples. Note: the apples will be cooked and make a wonderful sweet treat when chilled so put them in the fridge for an hour or so. Pour jam into sanitized jars and leave about 1/4 inch head space. Place mason jar lid on the jam. The jar will be very hot. I use the jam inversion method. Immediately upon filling and sealing with lid turn upside down (make sure the lid is secure) and leave on the counter for about 20 minute. Turn jars upright and you will hear the jar lids start to pop that indicates they are sealed properly. If any lids don't pop refrigerate and use immediately. The ones that pop can be stored for 6 month without refrigeration. Or, you can use the traditional boiling method for canning if you do not want to use the inversion method. I always date each jar.

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