Enjoy the Mango season to the fullest with this homemade French mango jam preserve.
Everybody loves Mango Jam spread on a freshly baked bread for breakfast. Store the goodness of the season in form of mango preserves.
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TL;DR
This jam is prepared as per our traditional preserving methods in France. Our French jams use only fruit and plain regular sugar and no artificial pectin.
We also don't water bath can our jams in France, BUT you are free to can your jars as per my water bath canning instructions to add another layer of preservation to your homemade jam.
Try to use flavorful non-fibrous mango varieties, as these are easier to work with when making mango jam.
Recommendation: For more French Jams see my mum's blueberry jam, our French strawberry jam and my extended jam recipe collection.
Ingredients
For your mango jam, you will need...
- Mangoes, fresh.
- Sugar — normal granulated sugar.
- Lime or Lemons (optional) — fresh. The juice and the cut halves are used because the natural pectin in the skin will help set the jam. Therefore, get lemons or limes which have not been treated with pesticides. Lemon juice and lemon halves are optional in this recipe, but they help set the jam with the natural pectin.
That’s it! No preservatives and a mango jam without artificial pectin! This Mango jam is with natural pectin only!
Choice of mangoes
Pick Mangoes that are:
- undamaged ripe but not hard raw.
- not moldy because your jam won't hold very long.
- with fewer fibers.
- sweet and flavorful.
Attention: If your Mangoes have more fibers than pulp, you are better off getting a different, more suited type of Mango for the Mango Jam Recipe. The Mangoes should have fewer fibers, that's why I choose mango varieties such as Alphonso, Bishops, Ataulfo or Kent for example. Also, make sure that your Mangoes are ripe but fresh. (See comment section for possible problems that may occur if wrong Mangoes are used).
You may have to use whole mangoes with the core to prepare the jam if you are getting mangoes with fibers.
This is because many mango varieties tend to have fibers and so to not have the strings in your jam, you cook the mango without the peel, but with the fruit flesh still attached to the core.
If you have a Mango variety without fibers (as I did in the steps below), you can cut the mango from the core and the mango pulp into smaller pieces to cook into mango preserves.
Some Mango types have plenty of annoying stringy fibers and I don't like those in my jam, so leaving the core can be a big bonus.
You can use different mango varieties to make your jam, which results in different interesting flavors.
But be aware that it's easier to deal with one mango variety when preparing this mango preserves recipe for the first time.
🔪 How to make the Jam?
To prepare our French mango jam, follow the main preparation steps.
The full printable recipe with instructions and ingredients can be found further below in the post.
Step 1
Peel your mangoes and cut the flesh from the seed core.
If you use a mango variety with fibers and strings, keep the fruit flesh on the core and just peel the mango.
Step 2
Place mango with sugar into the pot and combine the ingredients.
Optional: You can add lemon/lime juice and the squeezed-out lemon halves to the jam too, as this can help the jam to set better.
Step 3
Bring your jam to a rolling boil over a medium-high heat setting.
Continue to simmer your jam for a while over a medium heat setting so that it gets reduced and starts to appear translucent. This can take 30 mins.
Step 4
Test if your jam is set with a thermometer or by checking if it's running on an ice-cold plate.
Step 5
Optional: Blend your jam smooth with a hand blender.
Fill up your sterilized jar with the hot jam up to the rim.
Step 6
Lock the jar with the lid and turn upside down to create a vacuum.
Allow to cool, label and store on a shelf in a cool and dry place.
📖 Recipe
French Mango Jam Recipe
Ingredients
Mangoes with fibers (with seed core included)
- 7 medium-sized Mangoes with seed core, fresh
Mangoes without fibers
Instructions
- 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, keep over a medium to high heat setting and bring your fruits with sugar to a rolling boil.
- Reduce heat and simmer until the fruits appear translucent and set. (Note, hot jam will always appear liquid, which is misleading, and it only sets when cooled down). Simmering down can take about 30 minutes.
- Optional: Mash or blend jam to desired consistency. You might like it chunky or not.
- Test jam setting. 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 hot cooked jam on the frozen plate. That will cool the drop of jam instantly, and you will be able to see whether 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 clean, sterilized jar and fill it up to the rim with the jam.
- We drop some liquor (vodka, rum) into the lid to kill all the germs.
- 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. Turn the jars upside once they are not that hot anymore (about 30 mins later).
- Make sure to label your jam with the jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.
Notes
- When choosing mangoes, pick a mango variety with fewer fiber/strings and undamaged mango. If you use a mango variety which doesn't have fibers and only fruit flesh, cut off the fruit flesh from the seed core and discard the seed core. You only need to cook the seed core with the mangoes if the mangoes have fiber strings because you don't want those in your jam, and they remain on the seed core like a layer of hair.
- Use only untreated/pesticide free lime/lemon because the whole lemon halves are used to cook up the jam as it provides natural pectin.
- Store jars filled with jam in a dry, cool and dark place. Once you open the jars, store in the fridge.
- Only use sterilized jars when making homemade jams. You can sterilize jars by boiling them in water, by washing them in the dishwasher, or by placing them into the oven to heat up. Sterilizing means killing all germs.
- Half pint jars = to almost 250 ml jars. The base recipe requires 3 half pint jars, which is about 3 × 250 ml jars.
- You can reduce the sugar in this mango recipe, but you will need to consume the mango jam in the next 1–3 days. The sugar in the mango jam and the lime/lemon help the jam to preserve for months if ripe fresh mangoes are used.
- 1 medium Mango weighs about 200 grams/ 7 ounces with the seed core.
Equipment
- 1 Jam Pan (copper) or large stainless steel pot
- 1 Ice cold plate to test if it's set. Keep plate in freezer before peeling mangoes.
Nutrition
Storing
After filling up your jars with the jam, keep the jars upside down until the jars have cooled down a bit. Then turn them back up (or else you will have air bubbles forming inside).
At this point, you have the option to water bath can your jam. You can do this if you follow FDA guidelines in the US. We don't do this in France, but this step is beneficial if you live in a hot and humid place.
Store the jars on a shelf in a dry place, away from direct sunlight and humidity.
If you live in a tropical, humid or wet environment, store your jars in the fridge. You might want to do this in general if you are afraid of mold growth.
You can also freeze your mango jam filled jars.
Once you unseal a jar, keep the jam in the fridge. This is because the vacuum seal was broken so, from now onwards, your jam needs to be cooled so that no germs form.
Using your Jam
Make sure to always use a clean spoon to dip into the jam.
Don't lick your spoon and then dip it back into the jam. This is how you will have mold growing in your jam with your bacteria infecting it.
Close the jar, always well with the lid.
FAQ
If you are making jam for the first time, read through this section.
What's the jam setting temperature?
The Mango jam setting temperature is 105 Celsius/220 Fahrenheit. Use a candy thermometer if this is your first time making jam.
Why is my Mango jam runny?
These are some reasons why your Mango jam is not set and why it remains runny.
Low Pectin
Your Mangoes are naturally low in pectin.
Quick fix: Add 2-3 organic lime/lemon with the skin and juice.
That way, you add a load full of natural pectin to your mango jam!
Quantity
You tried to make a larger amount of mango preserves.
It's way easier to create a smaller batch of around 1 kilogram (2.2 pounds) of mango jam.
The more you make, the more you would have to adjust your ingredients, and that can complicate things in your jam making.
Sugar
You reduced the amount of sugar in the recipe because you thought it contained far too much sugar.
Don’t ever reduce the sugar in a jam recipe, especially when it’s without pectin.
The sugar has its place in the mango jam making.
Sugar preserves and makes sure that your mango jam doesn't turn bad.
Cooking
Your jam didn't cook to a rolling boil, or you didn't cook your jam long enough.
If you are new to jamming, use a thermometer and stick to the temperature mentioned above.
Your pot is not heating up uniformly.
Use a large, deep pot. The best are copper pots, copper tends to spread out the heat evenly and that can be very helpful when preparing jam from scratch.
Make sure to stir frequently too! Keep in mind, this mango jam recipe does not include artificially added pectin.
This Mango preserves recipe is prepared after the French jam making tradition.
Why is my Mango Jam hard?
Your mango jam got overcooked on high heat for a longer period of time.
A quick fix to a hard jam is to take it back to the pot, heat it up again, add water and just cook it slowly until it dissolves.
Then take the jam back to the jars and consume soon.
Once you add water to a jam, it won't hold that long, but at least you saved your jam.
Fixing a hard overcooked jam is trickier.
I read that unopened jar last for 10 months, how about when it is opened? I long will it last if kept in fridge?
Your answer will be valuable for me. I love storing homemade jams
Easy to follow instructions
Thanks for your feedback Margarita. I appreciate it. 🙂
Hi Helena, I was trying your strawberry jam recipe and added the lemon skin. After a while I tasted it and it was quite bitter. As an immediate reaction, took it out of the boiling process. I thought this was because where I live there is a variety of lemon which is strong in flavour. Peru is known for its "Ceviche" which is prepared with raw fish and lemon juice. After a few minutes the fish is completely cooked. I am just thinking that US variety is different in taste probably. Does this alters the time of preservation even though the juice is added? Thank you in advance for your response.
P:S. The strawberry jam turned out very well. Everyone loved it.
Hi Roxana, I'm not sure if I understood what you meant. When you add the lemon halves, the jam shouldn't taste bitter. Because it's the lemon halves and not grated lemon pit added to the jam. If you removed it before it was set, it's ok too. Lemon and lime contain pectin in the skin and it helps in setting the jam. Lemon juice also contains pectin but less than in the skin. What matters is that the jam has set, so you need to look out for that mainly. If the jam is set, it will last for at least 12 months, if not longer. It also depends on how you keep the jam and where you store it. I hope this helps a little. I'm glad to read too that you enjoyed the strawberry jam. 🙂
Citrus skins contain the most flavor, nutrients and oils which makes them great for flavored extracts and certain types of seasoning mixes. But that's all in the outermost layer where the coloring is, underneath is the pith which is white and it is quite unpleasantly bitter!
I've made strawberry jam in the past, but usually with lemon juice and it's never turned out bitter. Using the skins will be a great opportunity for me to learn different methods of the same recipe. Bookmarking your website for future use, Helene, very glad to find you!
Worst case scenario, you can use the lemon and lime skins to make the flavored extracts. It's pretty simple and far better than the stuff you find at the store.
Great tip with the flavored extracts. I think I will work on a recipe for you guys in the future. Cheers!
Excellent post. I will be going through many of these issues as well..
I’m a bit confused. I’m no chemist or
Physicists but how exactly do you get the temperature to 220 f without a pressure cooker? The mango slurry that was created by the cooking is primarily water which boils at 212f. It is impossible to get the temp to 220?
I just put the jarred jam in the pressure cooker at 5lbs. Wish me luck
Hi Joe, to test if the jam is set, you can either use a candy thermometer to get to 220F, OR/AND you can do the cold plate test with the hot spoon. You don't need a pressure cooker to get to the temperature. The jam will heat up enough during the cooking process and you will achieve that temperature naturally once the jam is set.
The temperature of sugar can go beyond the boiling point of water. The temperature it is cooked to (and the water content from the recipe) determines how it sets. For example, if you cook it to 305 degrees F, it'll cool to become hard like a lollipop!
Left it chunky ...yum
I like mine chunky too 🙂
Thank you for the delicious and simple recipe. The mango jam turned out very well: not too sweet, with a full fruity flavor! It is a very good way to keep fruit from going to waste, so we can enjoy it in the winter! 🙂
Hi Felicia, thank you so much for taking the time and leave us a feedback. It's much appreciated. 🙂
Thanks for the recipe. It is yummy. I added saphron, pinch black salt n pinch cardamom powder too to give it Indian flavour.
Thanks for sharing your feedback and your flavor ideas! I bet someone will want to try that. 🙂
Hello,This recipe sound very good I am going to try to make it soon but I was wondering that how long this jam will last and what happened if I don’t have a thermometer?Thank you
Hi Moon, The jam will last unopened over 10 months if you stored it in a dry and cool environment away from direct sunlight. Also, the jam needs to be prepared with the exact fruit and sugar quantity, the sugar helps in preserving the fruit. And please make sure to use clean sterilized jars and that the jam is properly set. If the jam is not set, it won't last long. The trick with turning the jar upside down at the end to create a vacuum will help too to prolonge your jam.
Using a thermometer is recommended but you can do without too. In fact, most folks in my family don't use a thermometer but I do recommend using a thermometer if you are new to jamming. You can test if it's set by dropping still hot jam on an ice-cold plate. The drop of jam will cool instantly and that way you can see if it's still running while you turn the plate around. If it's still running, continue to cook down over slow heat and repeat the test. Also keep in mind that jam will always look liquid in a hot state, so please be careful to not overcook the jam because when cooled it will turn out stone hard. There is a sweet spot. 🙂
Helene, I just came across your recipe for making mango jam. Looks like it is very delicious and mouthwatering. I am going to try in a day or two. Plenty of mangoes are available this summer here in USA. The variety is called 'Kent', very sweet and practically no fiber at all. Anyway, my question to you: Is it necessary to add ascorbic acid to the jam to prevent it becoming brown? I add ascorbic acid to fresh apples, pears etc to prevent browning. I am just wondering if it is necessary to add it during the jam making process. Please let me know at your earliest. Thanks and keep up the great work.
Hi Rom,
To your questions: Mangoes don't turn brown as apples and banana do, so you don't need to add ascorbic acid. Ascorbic acid is also known as vitamin C which can be found mainly in citrus fruits such as lemons. I do add lemon/lime juice to the mangoes but that's because citrus fruits contain pectin which helps in preserving the jam.
You are going to love this mango jam with kent mangoes. It's definitely easier to deal with mangoes that have fewer fibers when making this jam from scratch. 🙂
Helene, thanks for your response. I appreciate for the clarification on whether to add ascorbic acid or not. You mentioned that mangoes do not turn brown. I beg to differ with you on this. Last year during summer I froze several mango pieces hoping to eat them during winter months. But to my surprise, all the mango pieces have turned into a mushy brown mess! Of course I did not add ascorbic acid to the mangoes. Nearly almost all fruits (even some veggies) will become brown once they are cut. Anyway, as you suggested in the recipe, I will use limes during the jam making process Keep up the great work!
Hi Rom,
I thought you meant to say getting brown right after cutting the fruit, I didn't mean after freezing. What you can do next time with your mangoes so that they don't turn ugly when freezing, is to prepare a pulp out of the mangoes. Then you can freeze them in ice cube trays as I did with the papaya paste here.I have frozen mango pulp for months and it never turned brown and ugly.
Hi.
After I came across your recipe, I wanted to try it as it doesn't have any chemicals.
I used the exact amount of ingredients.
The jam turned out well in consistency. But it has a tinge of bitterness.
Could you please let me know why the jam is bitter. It really disheartened me.
Hi Saumya,
A small amount of bitterness can occur in jams and is usually not a problem. What may be bitter to you, may not be bitter to me. It can depend on the mango variety as well and the way you cook the jam. Please read through my comment here to see what you can do to fix the bitterness in your jam. Sometimes, jam just needs to sit around and the bitterness reduces considerably. Please don't be disheartened, you got this.
This recipe sounds wonderful and I'll be making some up really soon as a pastry filling. My question is whether one needs to cook this with the rinds or not when I sometimes only have lime or lemon juice. Thanks so much!
Hi Chava, no you don't have to cook the mango jam with the rind. The citrus rind can help in adding natural pectin, however, I skip it too whenever I don't have an organic lemon or lime. Try to now use non-organic lime or lemon rind as it has been treated with chemicals and that can go in your food. You can use just lime or lemon juice and you will be fine.
We are looking forward to reading about your progress and how it turned out. 🙂
Is is Lemon or Lime you use in your mango jam? Or are they interchangeable? You list limes, but then in the instructions mention lemons. Which one can I use?
Hi Melody,
Sorry for the confusion. Use lime for the Mango Jam, that gives better flavor but you could also use lemons. Both have pectin in the skin. Just make sure the lime or lemon are organic and untreated. Pesticides can get trapped in the skin and you don’t want that in your jam.
This recipe looks awesome. After 2-3 years of hardly any mangoes, I have a ton this year. My mangoes are really sweet and the amount of sugar called for seems like it would be too much. Is there anything I can add to keep the jam preserved without adding that much sugar?
Ruth our mangoes are very sweet too and still we add this amount of sugar to the mangoes to preserve them. You need to consider that the 2 teaspoons of jam that you spread over your slice of bread contain less then 80 calories. People eat things that are way more sweeter then that and then too in masses over years and years.
If you don't want to use sugar to preserve you will need to use artificial pectin (that changes the taste and consistency of the jam) and that is something I can't help you with because my jams are all french family recipes, all natural.
Hii! I have lots of mango in the freezer but they are peeled and don’t have core. If I want to use them how much mango should I use for this recepie? Thank you
Hi Kimia,
Try to use the 1 kilogram (2 pounds) rule in that case. 1 kilo fruit pulp and 600 grams sugar (2 pounds fruit and 21 ounces sugar)
Thanks! I did but another issue came up. I added 1/4 of the lime peel that you said in the recepie, the peel of a whole lime and half of the flesh for about 700gr frozen mango, and it’s too bitter now 🙁 can I fix it?
Hi Kimia,
I am sorry that your jam turned out bitter. I am not sure if I understood correctly, you added scraped lime peel and lime flesh (with the white fruit part)? I press out the lime/lemon juice and add the pressed out lime half to the pot and then I discard it before adding the jam to the jar. Did you do it that way? Citrus fruits have the white pit which is the main cause for bitter flavor. By just throwing in the pressed out lime half into the pot and taking it out after the cooking process, you decrease the chance of bitterness to occur.
Is your jam sweet enough?
This is something that usually happens with citrus marmalades such as orange marmalade because the white part is added with the skin to the jam as a main ingredient. Some citrus varieties can be overly bitter. Usually, a tiny amount of bitterness is something we are used too and it doesn't really bother us because the jam/marmalade will mellow in time. So you can do the following.
1. Let the jam sit for a few months and the bitterness will decrease to a certain extent.
2. Add some lemon juice, the sourness can balance the bitter flavors a little or add honey if you think your jam is not too sweet in the first place (although usually sugar is not needed)
3. Use the jam to turn it into a chutney by adding a little salt (careful with the amount of salt) because salt can counteract the bitterness and if you want you can add some spices too such as star anise and cinnamon.
4. Use your bitter mango jam in baked goods such as muffins or even pancakes, you won't taste the bitterness.
I will make sure to mention that with the lime bitterness in the post.
Thank you for this. Finally after reading a heap of recipes for mango jam, you have covered the amount of cut up fruit to the amount of sugar! I like to be precise with recipes and most recipes say 3 large mangoes ....My idea of large may be different from someone else’s ! I would prefer to weigh the cut fruit then add appropriate amount of sugar, whatever that is. The other way is too hit and miss for me, because some mangoes have more fruit on them than others. Does that make sense?
Hilary that totally makes sense and that's why I thought the same way and added the fruit quantity without the seed core. Because, as you wrote, not every mango has the same amount of fruit flesh on it and some have heavier and larger seed cores. Jam measurements should be done exactly because the sugar and fruit quantity can make or break the jam, it can get spoiled if it's not the correct ratio. Glad you found the info useful. 🙂
Hi Helene, I just received a good amount of mangoes. Hawaiʻi has great mangoes as well. Hayden mangoes are what I believe I have although there are some varieties Iʻve received that taste different. Your recipe reads as limes and then lemons. Which one is it? THank you for the recipe! Iʻm gonna try it.
Hi Malia, Sorry for the confusion. Use lime for the Mango Jam, that gives better flavor but you could also use lemons. Both have pectin in the skin. Just make sure the lime or lemon are organic and untreated. Pesticides can get trapped in the skin and you don't want that in your jam.
Thank you for this I have 14 trees of Mangoes the one I love most is called R2E2 it was bread here in Australia a large mango that has a wonderful blush on it side, I will be making your jam tomorrow,
Hi there,
Interesting, I hadn't heard of this Mango variety before. What are the fruits like and why is it so special to you?
Please let us know afterwards how your jam turned out.
Good job
I.m so glad I came across your post! The Philippines has really good mangoes, and I would love to make my own homemade jam!
Hi Helene
Thanks for the recipe. I just wanted to check if I can replace sugar with honey? will it still preserve the jam the same as sugar, if not what can one replace sugar with?
Hi Claire, You can't use honey here to preserve the jam, that won't work. In general you can not replace sugar at all. You can, eventually, reduce the sugar and use store bought pectin but you would still have to add some sugar. If you would leave out the sugar you could make a fruit relish, however you would need to consume it within 2 days and it wouldn't be a jam. A jam is a jam because it can be preserved for a long period of time without getting bad and the sugar helps in preserving the fruit jam as well as natural pectin found in certain fruits, more or less.
The Mango Jam looks absolutely delicious and very appealing. I just froze some fresh mangoes for later when the weathers turns cold, but if I find more mangoes I will make some of your wonderful jam. Will rate it after I make it and taste it.
My biggest concern is in your sterilizing technique. Being a canner myself, why not sterilize the jars, lids and rings all in the same fashion. Clean them well first with hot soapy water, rinse well and place in a pot bring water up to boil and sterilize for 10 minutes. Place your lids and rings in a separate smaller pot and just simmer. Clean prep makes for clean eating.
Hi Maryiz,
You are right about clean prep and clean eating and I don't advocate anything else. I just don't go into detail about sterilizing jars and lids, but I mention to use sterilized jars in all my jam canning recipes so I am not sure what you mean with your concern with my sterilizing technique.
Jams in europe are always canned in jars that come without the rings as the ones with the rings are the bigger vacuum jars, which we, on the other hand, use to can peach slices, plums, apricots, mirabell, cherries, etc.
Dear Readers,
Being a Librarian by profession ,I search and read various article on different field,but concurrently I also search for the receipe as well.This season, here in Chittor,nice luscious strawberies were available for over three months and besides consuming as fruit,I also made jam for me and for my sons and daughter who are hostelers.And my home made jam of black current,Pine apple and strawberry were liked and licked by my sons and daughter.Even the friends did taste them as well.
My students are also taught by me how to prepare Jam and different style of Paneer making and time to time different receipe would be explored and shared.they also love to make and trouble their parents.But the parents feed back is good that tomorrow if they are living away from home,this habit and hobby would save them from the monotonous menu of being the paying guests.
Jafri,SIM
Hi Jafri!
Your Children are so lucky. Getting freshly homemade jam as a gift is something amazing. 🙂 btw I think blackcurrant pineapple and strawberry just sounds divine. Where did you get black currants? We don't get these fresh in Goa? We will be passing Rajasthan in 10 days so I will be looking out for black currants if there are any. 🙂
I wish more people in India would make jam at home. There is a huge misconception in the country that the commercially available jams are the real deal, when in fact these are just fruit juice jellies, which don't even taste that good. Kudos that you make your own jam. I hope, Jafri, that you will inspire others as well!
I just made this mango jam recipe this morning and had some for lunch!! this is DELICIOUS. I ended up with an abundance of over 200 mangoes and was searching for a jam recipe. I never made jam before. I love the simplicity and ease of this recipe, which was the reason I decided to try your recipe. It was so fascinating to use the whole mango with the pit.
Again, thanks thanks thanks for this tasty recipe.
I made the mango jam this afternoon, and it was excellent. Now I can use the mango jam in my crêpe any time I want. Thanks for the recipe..
Oh with crepe! That's a brilliant idea!
I had so many mangoes from my tree that we ended up pureeing them and storing them in the freezer. I'm so gonna try your recipe. Just one question though, can I substitute lemon with lime? As I'm not sure how many grams you yielded with the number of mangoes you used, I'll be "guesstimating" the amount of sugar needed..
Yes please use limes 🙂
I so adore mango jam and cannot wait to try your recipe Helene - thank you!
What a perfect way to celebrate mango season! I have never tried to make mango jam but we get the sweetest mangos from the Philippines, so delicious. I would be slathering this jam on everything from scones to on top of a pork roast. Shared and Pinned!
Excellent idea to cook whole mangoes! Used assorted variety of mangoes:-ALL Mangoes have not separated by themselves exactly as Roseanne described. After 30 min, I put each mango on the cutting board and holding with one fork, scraped the pulp with the side of another fork. Pulp went back in the pot, strings remained attached to the seed. Added citric acid for tartness and a pinch of salt to remove "too sweet" aftertaste. Took about an hour of rolling boil to achieve 'barely not running' consistency. My guess: it depends on fruit's juiciness. Mine were very overripe-going bad-fourteen-for a dollar variety from a grocer. Yield 2 750 ml jars and a dish of ABSOLUTELY DELISIOUS preserve ( and I don't even like jams )
Hi'im manzoor'
I am the student of MBA'
Actually my project are related to the mangos '
Tell me how to preserved mango for a long time ?
Hi Manzoor
Can you pls share your mango jam recipe
How do I take the skin. Do I hv to steam the mangoes
Hi Peppie, Please just peel off the skin. The recipe for the mango jam can be found further on top in the post.
Hi Helene, thank you for your recipe, My son loves dehydrated mangoes, he asked me to buy a box full of mangoes to dehydrate. When I was at my local fruit and veg they had a special on mangoes 2 for $2.00 I asked the staff how much for a box he said he could let me have a box for $30.00 that's 40 mangoes small one's mind. The larger would be $80.00 a box, so I snapped up the smaller ones when I got home I put a load in the dehydrator no additives, they came out beautiful and tasty a great healthy snake. Then I put in my second load in but sadly my dehydrator failed and I was stuck with a full load of fresh mangoes I placed them in the fridge over night but the next day it was over 41 degrees way to hot to cook so they stayed in the fridge another day I used your recipe except I used less sugar 4 cups of mangoes to 2.1/2 cups of sugar I had no lemons so I added 4 tables spoons of lemon juice it was thick and splatted like thick larva I tried to boil it as instructed but it maybe me or not enough sugar but it only bubbled like thick larva however the jam thickened and darkened a lot I did a taste test and yum it was to thick to be runny I was going to add more sugar but my son said no as last year I made mango and pineapple jam and I added equal parts sugar making it far to sweet it would eat your teeth out your head. so this has turned out well but like you I'm not sure weather I added enough sugar so I will watch out for mold or any discoloring the mango jam sealed in there jars and look and taste delicious well worth the effort Thanks for your recipe I will let you all know how long my jam lasts.
Hi Tracy!
Well it depends too on the fructose (fruit sugar) amounts in the mango. Mangoes are sweet and maybe your mango jam might not get moldy that quickly. Anyway you can reduce the sugar and then store it in the fridge but you will need to eat it as soon as possible. Like that you won't have issues. The question is now how long your jam will remain with less sugar. The sugar after all is the preserving agent and traditionally jams are very sweet. Please keep us updated, I think others would love to know how long your jam stayed good without getting moldy. Also, which mango type did you use?
Cheers
Hi Helene. This recipe is simply divine. Our annual vacation to Goa is usually in the monsoons. This was my first summer visit to Goa in 30 years. So Mankurad was everywhere. I followed your recipe but made the following changes remembering what my mother used to put. I had 12 mangoes, reduced the sugar to 500 gms, I lemon (peel and lemon), and a 2" piece of cinnamon. I cut off the flesh from the mangoes, wore a disposable glove and squeezed out all the flesh from the seed. I then blended the pulp to a puree. So in the pan was just the mango pulp, sugar, lemon rind, lemon and cinnamon. It took about an hour and a half. Absolutely divine. Brought back memories from my childhood. Everyone loved it so I tried another batch with Alfonso mangoes (here in the UAE we get plenty of that) but it came out sweeter. So to balance that I made another small batch (without sugar) and as the mixture thickened, added the earlier batch. Cooked all this for a few minutes and it came out just fine. There was hardly any difference between the two jams. Thanks for sharing
Hi, I tried this recipe but was left with almost no jam and the mangos still seemed to have all the flesh on them after boiling for close to 45mins. Well, I could kind of scrape the "juice" from the mangoes and remain with the core and stringy bits, but I didn't get much jam. Definitely nothing I could even scoop to put in a jar. What could be the problem? Please respond, thanks for the recipe though!
Roseanne I am sorry to hear that it didn't worked out. It could be the mango type. Some mangoes have more strings and less flesh and are less for making jams. There are many different mango types as seen on this website http://toptropicals.com/html/toptropicals/articles/fruit/varieties_mango.htm
In fact there are apparently over 100 mango types.
Best is to use a mango type that is fleshy and juicy. Hope that helps and if you have anymore questions let me know.
I've been looking for a great mango jam recipe since we have about 20 ripe and delicious mangoes right now! My husbanded picked them from the tree of a friend who doesn't like mangoes and they are some of the best I've ever tasted. Very flavorful and sweet and almost NO fiber. My question is must we put so much sugar into the jam? They are so sweet already that I really dislike to hide all the flavor with too much sugar, much I'm not sure how big a role the sugar plays in turning them into jam. I would really prefer just to keep the fruit with very little else. I want to try this recipe, but perhaps I'm better off just slicing them and freezing them? My mother-in-law makes a mango jam that is yummy but really too sweet. Any advice?
Hi Lauren!
I understand your concern but to preserve a jam for a long time a good amount of sugar is required. You could cut down on the sugar in the recipe but then make sure to consume it asap before mold can grow. Sugar helps in preserving fruits and that is why you need a whole load to make a jam that can be stored for months. Our Mangoes here are naturally sweet too, but still I add the same amount of sugar to make a jam. Hope that helps!
Hi,
I just tried your recipe and it came out GREAT!!! My hunt for Mango jam recipe began when I saw a worm crossing my table (its true!!) and i knew it had to have come from the over-ripe mangoes sitting there! Well, yours was the simplest and easiest to make at 11 pm. Hence.... 🙂 the folks love it and so do I !! Thank you for sharing it and God Bless 🙂
Thank you so much for your lovely feedback and for taking the time to comment here Deborah! I appreciate your kind words =)
lol I know what you mean with the worm, that's why I had to come up with a solution and the mango jam was born. =D
GREAT IDEA TO PRESERVE THIS SEASONAL TREASURE....HOWEVEVER....PER RCIPE AND STORING IN STERILIZED PINT JARS...WITHOUT THE BOILING CANNING BATH..HOW LONG WILL THIS RECIPE BE GOOD FOR....WITHOUT THE CANNING PROCESS...........PLEASE ADVISE ASAP I HAVE 14 MANGOS SCREAMING TO BE ENJOYED
Without the getting rid of germs, hence without the rolling boil part, if I understood you correctly, well... maybe a few days and maybe more, although I am not sure since nobody does that. It depends on the climate too and how you store it. The drier the environment and the cooler the better and then of course you need to seal it properly so that no air comes in. Maybe just sterilizing the jar might be already something but the purpose of canning big fruit amounts is so to preserve it for a long time, otherwise what's the point. I suggest you go all the way and allow the jam to get into the rolling boil because it will be runny. Hope that helps.
Such great color on the jam and I love the tip about leaving the core in and removing it later. I never seem to be able to keep enough mangoes around without just eating them to make jam, but I am bookmarking this recipe to try the next time I do. 😉
Wow is looks great and really easy. There are lots of mangos around here in Hong Kong at the moment, maybe a good time to try it!
yep it is easy but make sure that you keep an eye on it while it's cooking or it will burn on and don't forget to sterilize your jars before filling them. I always store mine in the fridge or when I am in Europe in the cellar in a dry corner. What kind of mangoes do you get in Hong Kong? If you need any assistance or if you have a question let me know. 😉
Man, you are making me miss my home and all those mango trees.
My kids will beg me to make this for sure. They are crazy about mango!! Hmm never thought of making jam with mango but I can see so many possibilities with mango jam... such a beautiful color too!
Oh just look at that big basket of mangoes! What a treat to have mango jam jars tucked away for the year.
Having your own garden, especially fruit trees is definitely a lot of work, but as you obviously know - it's worth the effort if you have the time to deal with the bounty. 🙂 What a delicious jar of jam!! I've never added lemon peel to the cooking process but that makes sense. I'm sure it adds even more pectin that just the juice. I'll have to try that with my next jar of jam.
I can not believe I've never heard of mango jam until now. With as much as we love mangoes, a jar of this wouldn't last long in our house!
I want your green thumb! And this delicious mango jam! Must make some soon! 🙂
How wonderful to be growing your own mangoes. And that does look like an impressive harvest. Our mango season finished a few months ago and I miss it terribly. Your mango jam is such a pretty colour and I'm sure it would have incredible flavour xx
You truly are one hardworking lady Helene. Maintaining a garden, especially in India, is not easy, though I also must say that it is easier to get help. I had a huge vegetable garden and a flower garden, and had a full time gardener, yet it seemed to suck in all my time and energy. So this is tremendous. And then go on make these delicious things....it's fantastic!!!
What a beautiful color! You are so lucky to have all those mangos so close by.
I'm so jealous of you Helene - to have you own mango tree?! I think I could never get tired of such a delight. I love mangos so much... they're certainly my favourite fruit I think. Having a mango is a treat... we enjoy them as they are, ripe and raw, sliced up, because we sure never have enough to make something like jam. I shall have to dream, but thank you for sharing your recipe - it looks very good!
Okay seriously, how have I never thought to turn mangoes into jam?! What a great idea!
Helene, you don't have strawberries but you have such gorgeous mangoes I will never find here! This variety is sometimes sold, but it's more expensive and never looks as appetising. I envy you this beautiful sunny jam!
I have noticed that frequent food allergies/intolerance are the typical of certain countries. I also remember when I was a child almost no one had allergies and nowadays apparently in every class there are some allergic children...
Oh I wish I had mango overload!! I would live to make this preserve!! Yum! ... 😉 do you think a jar of this would make it through Australian customs??
My husband is crazy for mangoes! The jam with homegrown mangoes must be heavenly!
This sounds so easy and the color is just gorgeous! I love homemade jams.
I love how simple your recipe is and that jam is beautiful! What a great color.
I love mangoes. Whenever I go home to Jamaica, I get my bellys worth! What a great idea to make mango jam!! This looks really cool, Helene. And its an awesome way to use up mangoes when we are fortunate for them to be in abundance. Nicely done and thank you for sharing!
Really wishing I had a mango tree right about now, this looks delicious!
I jar of this, a big spoon, and that's all I need.
This jam looks heavenly and I love the color! I'm going to have to try this recipe.
Oooh what lovely color of this jam!You're right, in that part of the world food allergies are very uncommon and something I only learnt about after moving here.I love Indian mangoes and the flavor is just amazing!I bet your jam is equally amazing 🙂
I finally made a preserve, and now love the idea of homemade preserves. I love the simplicity of your jam. Mangos are so wonderful, and would be gorgeous in a jam! Beautiful, Hugs, Terra
I'm totally crazy for mango and can't wait to try this jam recipe. I wish I have a garden with fruit trees. 🙂 But as you said, buying some good ones in the market is not a bad idea because I don't know a lot about gardening. 😛 Better leave that to the experts.
This jam is absolutely perfect 😀
Mango is the yummiest flavour in the world!
Cheers
CCU
Mango jam! What a great idea! I LOVE this! Love it!!! I have to make this recipe!
Happy jamming to you, too, Helene! Love to slather a big wedge of whole wheat toast with your mango preserves...Beautiful that you and your neighbors gathered your fruits and shared...If only the rest of the world would follow suit =)
Now I'm craving mango jam. It looks wonderful!
One thing that I miss about India is mangoes. We do get few varieties in Vancouver but not the one that we can make jam with. I just love your jam recipe, thanks for sharing.
One of my favorites always.
That jam is amazing! I bet ts so bright and vibrant too
Gosh I love anything with mangoes. Your jam looks amazing and am sure tastes like heaven!
I love mangos but don't imagine I'll get many of them in Morocco soon :(. It's so interesting about food allergies in other countries. When my husband was growing up his stomach affliction was attributed to a curse, 3 years ago he was diagnosed with celiac disease. I don't know if there are fewer people with allergies but it's definitely less frequently diagnosed.
Amanda you got a point! Your husbands story is a great example of what I was thinking too. Often I guess it is more that nobody gets checked for allergies. Maybe it's because the problem isn't that much of a problem at the end of the day. Aww so sorry that you won' t get mangoes so soon, I know how i is, I missed the mango season here in asia last year.
Stunningly beautiful color of your jam! It's interesting to read how there are not many food allergies or intolerance where you live. I wonder what makes the difference. It's so interesting.
Helene, your jam looks ridiculously good - that gorgeous vibrant orange colour is calling my name! I love mangoes so much. Every summer, I buy boxes of them and eat one a day. I think it's awesome how this jam is so simple, letting the mangoes shine. I feel the same way as you - thankfully I don't have any food allergies but if I did, I'd be so sad!
My favorite fruit of all time is mango !! Nothing beats a ripe mango and I can just imagine how this jam must taste. Making this !!!! Thanks for sharing !
What a gorgeous jam, Helene! And I love that you used the core for a boost of flavor...neat idea!
What a lovely jam, Helene! I've never seen a jam with mangos- love it! And very interesting that there are few food allergies where you live. I think I'll do some research on that... what a miracle it would be to be able to eat some foods I've missed so much!! Thanks again for the great recipe!
Hi Diana. I hope you ll discover some things that you can eat after all. Is for sure though! =(
Thank you for passing by and I hope you ll get the chance to enjoy the mango jam.
Anything mango is welcome in my kitchen. This is a stunning jam Helene! And we´re getting mangos year round here, and though they don´t taste great all the time, cooking them always brings out extra flavor. And I like the idea of using the cores too.
Do you have the same mango types there in Brazil? For sure if you use a mango type that has no strings, then the jam is easier to handle.
I love anything mango, but for some reason I've never had (and certainly not made) jam. I really need to do this - it looks amazing. Thanks so much.
Okay, one quesrion - WHY IN THE WORLD HAVE I NEVER HAD MANGO JAM BEFORE!?!?!? I have to get on making a batch, pronto...it's so sunny and tempting!
I love the vibrant color of your jam! I wouldn't mind some slathered on a warm buttermilk biscuit right about now! 🙂
thank you Ann, the brightness helps transporting you into a lovely day. 😉
I love this jam. I get the peeling of the mangoes and popping them in the pot. Do we fish out the big pits and lemon rind as soon as they come away from the mango flesh? Sorry to be technical but I want to make this as soon as mangoes come back to Australia next season. 🙂
yeah just fish out the lemon peel, lemon and the mango cores with the strings Maureen. I thought I had mentioned that in the recipe, sorry for that and thank you for reminding me Maureen =P
THe jam looks amazing! Have been itching to try my hand at it ... may just have to now!
haha enjoy 😉
A delightful jam! I bet it tastes just amazing.
cheers,
Rosa
mango rocks! =D
I miss having access to good mangos. That was one of the many wonderful things about living in Asia. We get mangos here but they transport them so under ripe that they never really ripen properly. I would eat this jam up probably way too quickly.
I know what you mean Laura. I never used to buy mangoes in Europe just because they were never properly ripe and that's for sure a perk when living in Asia. 😉
I am in LOVE with this jam! I adore mangos...why have I never turned them into jam???
I have no clue Jen, you are missing out! =P
The girls and I adore mangos {my husband is allergic to them} and I certainly would love to have a jar or two of your luscious jam in my pantry 🙂 Beautiful! Thank you for sharing, Helene
Oh god allergic to mangoes? I am so sorry to hear that, it must be awful for him. =I Good at least you and your girls would be able to enjoy the jam Beate.
Can't seem to find a way to comment, so, I did this. Thank you for the awesome Mongo Jam recipe. I'm in the process of making it now! Have a ton of them in my area of Mexico and can't eat them all before they start to go bad. So, thanks again for the great recipe.
Denise, thank you for your comment. I am glad the recipe find good use. Mango jam is really a good way to use up all the mango harvest before these beautiful fruits go bad and mangoes go notoriously quickly bad in a warm climate.
Can't wait to try this. I am guessing you need enough water to cover the fruit ??
Hi Gary,
What water? There is no water in fruit jams. Jellies need water but never a fruit jam. What you saw in the picture is not water but the sugar melted with the fruit juice of the fruits. Adding water to any jam would reduce the shelf life of the jam. The point of a jam is to store it for a longer period of time without it getting bad. This is achieved by cooking the fruits overheat and by adding sugar because sugar helps in preserving the fruits. I hope this helps. 🙂 Oh and try to get a thermometer to cook the jam, it will help you immensely to get the setting point right.