Homemade mango jam recipe| How to make Mango Jam at home with step-by-step photos and a video. Mango Jam made at home is tastier than the store-bought ones. This mango jam recipe is chemical-free, as there are no color or preservatives added.
Mango jam is made with only three ingredients - mango puree, sugar, and lemon juice. This mango jam is 100% natural and tastes delicious. You can make and store it for about 1 month in the refrigerator.
This is an easy homemade mango jam recipe and turns perfect every time. I make this mango jam in small quantity. You can serve it with bread or chapati (Indian flatbread). If you love making homemade jam, try my pineapple jam and strawberry jam recipe.
How to make Homemade mango jam
- Wash, peel and chop the mangoes. Grind the mango pulp to a fine paste. Do not add water. Take a Pan. Pour the mango puree in it.
- Cook mango puree for 3-4 minutes.
- Once it starts to bubble, add sugar and mix it well.
- When sugar dissolves, add lemon juice.
- Stir continuously to avoid burning or sticking to the pan.
- Cook until it thickens and reaches jam consistency.
- Do not overcook or the Jam. Switch off the flame.
- When it is lukewarm fill it in the Jar. Once cooled, it will set and you will not be able to pour it into the Jar.
- Keep the lid of the jar open and let it cool down completely.
- Once cooled, close the lid and keep it in the refrigerator.
- Serve mango jam with bread or chapati.
Cooking Tips
- Choose the mangoes that have more pulp and are not stringy.
- Do not use overripe mangoes for making the jam. They are sweet and adding sugar will spoil the taste. Also, if you add less sugar then the shelf life of the Jam will decrease.
- Mangoes that are ripe but still firm, are the best for making the mango jam. Also, semi-ripe mangoes are the best. They have a little sour taste and it gets balanced when you add sugar to make the jam.
- Mangoes are sweet so you can add less sugar to the jam but if you decrease the amount of sugar to mangoes then the shelf life of the jam will also decrease.
- Sugar acts as a natural preservative and prevents the growth of microorganism in jam. It combines with the pectin inside the fruit and fruit acid to form a gel structure, what we get in a Jam. Sugar helps to set the jam in gel form.
- You can add some diced mango to the Jam if you want to add some texture to it.
- Lemon juice helps to stop the crystallization of sugar.
- Use a glass jar to store the jam. Sterilize the Jar before using it.
- Always use a dry spoon to take out the jam from the jar.
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Recipe Card
Homemade mango jam recipe (No preservative) with only 3 ingredients
Equipment
- Heavy bottom pan, Glass jar
Ingredients
- 4 cup Mango Puree
- 2 cup Sugar
- 1 ½ tablespoon Lemon Juice
Instructions
- Wash, peel and chop the mangoes.
- Grind the mango pulp to a fine paste. Do not add water.
- Pour the mango puree in a pan and heat it.
- Cook mango puree for 3-4 minutes till it starts to bubble.
- Add sugar and mix it well.
- When sugar dissolves, add lemon juice.
- Stir continuously to avoid burning or sticking to the pan.
- Cook until it thickens and reaches jam consistency.
- Do not overcook or the Jam. Remove from heat.
- When it is lukewarm fill it in the Jar. Once cooled, it will set and you will not be able to pour it into the Jar.
- Keep the lid of the jar open and let it cool down completely.
- Once cooled, close the lid and keep it in the refrigerator.
- Serve mango jam with bread or chapati.
Video
Notes
- Follow the tips mentioned to make the perfect mango jam recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Helene
I made this a second time using a potato masher so it was chunky -- loved it! More like preserves...
Gail
Based in my research most mango jam recipes has shelf life of 1 year, does it also applies to this recipe?
Preeti
Yes but it also depends on how you store the jam. If you are following all the food safety measures then yes. If there are any signs of spoilage like black spots on lid, foul smell or molds...immediately discard.
Helene
I just made this recipe with Vietnamese mangoes and it was very yummy but very sweet. Any chance I could use less sugar???
Preeti
You can reduce the quantity of sugar a little bit but then do not store it at room temperature. Keep it refrigerated.
Better to pick the mangoes that are a little sour to taste. So it will not taste too sweet when you add sugar. Hope it helps.
Iris
Can you use frozen mango for this recipe?
Preeti
Frozen mangoes can be used to make Jams. But I had never made it with frozen fruits. Not sure, how long you can store it.
Alex
Super tasty jam...
Preeti Nayak
Thanks 🙂