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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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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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.

 

27 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!

 
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 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.

 
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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