Homemade mango jam is a taste of the tropics in every bite! Mangos, sugar, lemon, and vanilla come together to create a simple jam that hits the spot every time.
I'm a big fan of making my own jam. Over the years, I've made all kinds, but one of my favorites is this mango number. It adds such a fun twist to breakfast or snack time.
Why You'll Love This Recipe
- It uses less than a handful of ingredients to make.
- It's a super simple recipe.
- The sweet flavor of the mango makes an interesting addition to any breakfast or snack.
Stir constantly while the jam cooks to prevent sticking or scorching.
You only need four ingredients to make this delicious jam, and three of them are already in your kitchen, I'm sure. Be sure to check the recipe card at the end of the post for the exact quantities.
- Peeled and chopped mangos.
- Lemon juice
This delicious homemade mango jam is ready in less than 30 minutes. You'll be in and out of the kitchen in a flash! The highlights are listed here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine all ingredients and let them sit for 5 minutes.
2: Cook the mixture, smashing the mangos as they soften, until the mixture becomes jelly-like.
3: Transfer the jam to a sealable container.
Substitutions and Variations
- Mango - You can use any variety of mango you like for this recipe. They all work!
- Other Fruit - Use this jam base with berries or sliced fruits.
- Measuring cups and spoons
Refrigerator: Store for up to 14 days in an air-tight container.
Freezer: Store for up to 6 months in an air-tight, freezer-safe container, leaving 3/4-inch headspace at the top for expansion.
Make Ahead: This will last for up to two weeks in the fridge, so make it whenever you like and serve as wanted.
What to Serve with Mango Jam
Serve this jam wherever you would use more traditionally flavored jams. It's perfect at the breakfast table with toast or biscuits or as a snack on rolls, bread, or crackers.
- Smash your mangos as they cook and soften to achieve a jam consistency.
- Be sure to continue stirring throughout the cooking process so the jam doesn't stick or burn.
You sure can! Pectin only affects the thickness of the final product. Jams especially can be made without pectin because of their consistency.
Although some cooks swear it does, there's no evidence that adding pectin to jam prolongs its shelf life.
Jam is made with mashed fruit, while jelly is made with strained fruit juice.
Other Mango Recipes
- 4 mangos, peels and chopped (I used honey mangos, but any will work)
- ¾ cup sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- Combine all ingredients and allow them to sit for 5 minutes.
- In a large skillet over medium-low heat, slowly cook mixture. Smash mangos as they soften.
- Simmer for 12-15 minutes or until mixture becomes jelly-like. It will continue to thicken as it cools.
- Transfer jam to a sealable container.
- Jam can be stored in the refrigerator for up to 14 days.
Amount Per Serving Calories 88Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 22gFiber 1gSugar 21gProtein 1g
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