Mango Jam

Mango Jam

RADHIKA GHATAGE

"Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used."
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Ingredients

1 h servings 73 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
  2. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
  3. Pour cooked jam into sterilized jars and seal according to canning directions.

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Reviews

Read all reviews 41
  1. 47 Ratings

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Most helpful positive review

I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and s...

Most helpful critical review

It was way too sweet and did not set. I will try it again, only next time I will cut the sugar and use pectin as suggested by I Love Baking.

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Least positive
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I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and s...

Mangolicious Jam. I cut back the sugar by 1/2, as I used a ratio of equal parts mango to sugar. I also used 2 teaspoons lemon juice and 3/4 of a lemon zested for it to thicken.

OH MY GOODNESS! I am VERY happy with this recipe. I tweeked it a little because I only had one mango so I divided it by half and only used 1/2 cup of Sugar in the Raw (the only sugar I have). ...

This was excessively sweet, although it could have been because I used really ripe mangoes. It also took a lot more than five minutes for the jam to thicken. Besides the sweetness, the taste was...

Very Yummy but, since Mango's are naturally sweet, I cut the sugar by half and then added as needed by taste. I also left on stove longer to make thicker, like a butter. Very big hit!

This was really tasty and full of mango flavor. I only used 1/2 cup sugar and a 3 TBL Low or no-sugar RealFruit Pectin (= 1 box). Very spreadable and really good. I just cut up the mango and p...

So delicious! I pureed the mangos in the blender to make them smooth. I don't care for the chunky jams. I will definitely make this again!

Made this and my family absolutely loved it. They were all iffy at first but warmed up after tasting! The only thing I do differently is I fully mash one mango but the others I dice really small...

Well, this was a first time making Jam. My Mango were getting ready for the garbage and needed a new home. I followed the directions as stated and ended up with some great Mango Jam! I am so ...

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