Easy homemade mango jam made without pectin. All you need are ripe chopped mangos, sugar, and lime juice resulting in a sweet tropical-flavored jam!
As I mentioned in this Moscow mule recipe, my parents gave me ~10 mangoes from their mango tree. I know right! Obviously, I wasn’t able to use them up quickly so I chopped them up and froze them before they went bad. Now, I’m able to make anything with mango!
So today, we’re making jam!
I really wanted to make a super easy recipe for you. For this recipe, all you need is 3 ingredients – mango, sugar, lime. Considering mangos are low in pectin, technically, you’d need pectin to thicken jam however with some patience, you will achieve the same results without the added pectin. The lime juice will help thicken the jam since citrus is high in pectin. Not to mention, it will bring out more of those tropical flavors!
How To Make Homemade Mango Jam
- Peel and chop ripe mango. I recommend using fresh mango (or previously fresh then frozen mango) for this jam. Frozen mango from the grocery store may work but I prefer fresh fruit.
- Cook until a jam-like consistency. In a saucepan, add chopped mango and sugar. Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes. I used a potato masher to break down the mangoes as they cooked. You could always use an emersion blender if you’d like a more smooth jam but your girl loves texture so I left in some chunky bits. You do you! Finally, stir in the lime juice which will help thicken the jam. Cook for another 5 minutes.
- Transfer to a jar when cool. Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours. That’s all folks. You can use this jam on buttered bread, yogurt, pancakes, even ice cream!
Can’t wait for you to make it!
You may also like:
- 2 cups chopped ripe mango
- 3/4 cup granulated sugar
- 1 teaspoon lime juice
- In a saucepan, add chopped mango and sugar. Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes. Stir in the lime juice and cook for another 5 minutes.
- Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours. Use mango jam on buttered bread, yogurt, pancakes, even ice cream. Enjoy!