Mango Jam Recipe - Allrecipes.com
Mango Jam Recipe
  • READY IN 1 hr

Mango Jam

Recipe by  

"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 Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Aug 10, 2009

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.

 
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.

 

30 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!

 
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.

 
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!

 
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.

 
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!

 
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.

 

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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.

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About the Cook

 
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