Make Mango Jam

Mango jam is sweet and delicious. It can be eaten with bread at breakfast, as a snack, or as a dessert. You, too, can make mango jam, from sugary to low-sugar versions.

Ingredients

Mango jam:

  • 3 cups of ripe mango
  • 2 cups of sugar
  • Water
  • Ascorbic acid

Mango jam (low-sugar content):

  • 3 medium size mangoes
  • 1 1/4 cup of water
  • 1/4 cup of brown sugar
  • 2 tablespoons of lemon juice
  • 1 teaspoon of lemon zest
  • Pinch of ginger powder

Mango jam (apple flavored):
Flavoring:

  • 1 thinly sliced apple
  • 2 tablespoons lemon juice
  • 1 1/4 cup water

Jam:

  • 3 medium size mangoes
  • 1/4 cup of brown sugar
  • 1 teaspoon lemon zest
  • Pinch of ginger powder

Steps

Mango jam

  1. Cut the mango into thirds. Remove the meat using a fork, or just peel it beforehand.
  2. Cook the mango with the sugar in a saucepan for 25-40 minutes or until it is thick. The color should be darker than the original yellow, but not darker than a medium orange.
  3. Mash the mango. Use a large fork or spoon and mash the mango until it has a jam-like consistency.
  4. Dissolve the ascorbic acid in hot water and add it to the mango and sugar mixture.
  5. Process and can using current USDA canning guidelines.
  6. For every 230 - 290 grams or 1 small bottle of Mango Jam, you need to add about 4 - 6x 500mg Ascorbic acid since we are not using any artificial preservatives. If your sugar ratio is 1:1(1 cup mango:1 cup sugar) then you can keep it for 5 - 6 months without refrigeration. Some health conscious people may prefer a smaller ratio, resulting in a decreased shelf life.
  7. When refrigerated in chiller, shelf life is 2 years (unopened), 1 year if open.
  8. Finished.

Mango jam (low sugar content)

  1. Peel the mangoes. Cut into cubes.
  2. Boil the water with the brown sugar, lemon juice, lemon zest and ginger powder.
  3. Add the mango cubes when the boiling mixture starts to thicken.
  4. Mash the mango cubes while cooking. When it starts boiling, switch to low heat.
  5. Cook until it reaches jam consistency.
  6. Can the jam. Use proper canning techniques for ensuring safety.

Mango jam (apple flavor)

  1. Immerse the thin slices of apple in 1 1/4 cup of water with 2 tablespoons of lemon juice for 30 minutes. Strain out the apple slices.
    • The apple slices can be eaten or dehydrated for yummy snacks.
  2. Peel the mangoes. Cut into cubes.
  3. Pour the apple water into the saucepan. Add the brown sugar, lemon juice, lemon zest and ginger powder. Bring to the boil.
  4. Add the mango cubes when the boiling mixture starts to thicken.
  5. Mash the mango cubes while cooking. When it starts boiling, switch to low heat.
  6. Cook until it reaches jam consistency.
  7. Can the jam. Use proper canning techniques for ensuring safety.
  8. Finished.

Warnings

  • Avoid overcooking: The mango jam will to turn to gel, then into mango candy.
  • Don't use blender as this will create gelatinous mango jam.

Things You'll Need

  • Jar
  • Pot
  • A stove
  • Fork/knife/spoon
  • Canning equipment

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