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READY IN 1 hr

Mango Jam

Read Reviews (19)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 3 cups Change Servings

2 pounds ripe mangoes
1 1/2 cups white sugar

3/4 cup water
3 saffron threads (optional)

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Directions

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.
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.
Pour cooked jam into sterilized jars and seal according to canning directions.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Footnotes

Editor's Note
For more information about making jam, read our article about canning and preserving.

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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 spatters as it boils, and can make quite a mess. I doubled the recipe and reduced the sugar without a problem, and now I have something I can do with all those mangoes we get in the backyard every summer.

—Klaatu

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Aug 16, 2010

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.

—Amber

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20 Ratings

Dec 20, 2008

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 is the first Jam I have every made and I cannot wait to put it on toast or a PB&J!

—Chris

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Nov 13, 2008

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 great. I added some lime juice to make it a little fruitier, and it's really subtle but brings out the brightness of the mango flavor. I'd make it again, but I'd probably cut the sugar by half a cup and use less water.

—megatron

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Mar 16, 2011

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!

—Lyn

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Sep 13, 2010

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!

—Lenna

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Jul 22, 2010

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 so there are some chunks but it's still relatively spreadable.

—Julz

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Jul 05, 2011

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 put into a pot and used my immersion blender (hand held kind) to get a really smooth consistency. Left out the saffron.

—I love baking!

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Nutrition

Calories
73 kcal
4%

Carbohydrates
18.9 g
6%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.7 g
3%

Protein
0.2 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mango Jam

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 73
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 59mg 2 %
Total Carbohydrates 18.9g 6 %
Dietary Fiber 0.7g 3 %
Protein 0.2g < 1 %
** Sugars 18.1g
Vitamin A 6 %
Vitamin C 17 %
Calcium < 1 %
Iron < 1 %
Thiamin 2 %
Niacin 2 %
Vitamin B6 3 %
Magnesium 1 %
Folate 3 %

* 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.