Capture the bright, tropical flavor of mangoes with this 3-ingredient homemade mango jam! Made with ripe mangoes, sugar, and a splash of lemon juice, this easy recipe requires no pectin and creates a beautifully smooth, spreadable jam. Perfect for toast, pancakes, or even as a topping for yogurt and desserts, this mango jam is a must-try for mango lovers. Best of all, it lasts up to 3 months in the fridge!
Why You’ll Love This Recipe:
Super Simple: Just 3 ingredients and no special equipment needed.
Fresh & Tropical: Capture the natural sweetness and flavor of ripe mangoes.
Long-Lasting: This jam can be stored in the fridge for up to 3 months, letting you enjoy mangoes even out of season.
Ingredient Highlights:
Mangoes: The star ingredient! Fresh, ripe mangoes bring natural sweetness and a vibrant tropical flavor.
Sugar: Sweetens and thickens the jam, helping to preserve it.
Lemon Juice: Balances the sweetness of the mangoes and helps preserve the jam for longer storage.
Nutritional Benefits of the Key Ingredients:
Mangoes: Packed with vitamin C, fiber, and antioxidants, mangoes boost immunity and promote digestive health.
Lemon Juice: Adds a dose of vitamin C and acts as a natural preservative.
Sugar: Provides sweetness and helps create the perfect texture for jam-making.
Detailed Instructions:
Step 1: Blend the Mangoes
Peel and Chop: Peel and chop 1/2 kg of ripe mangoes.
Blend: Add the chopped mangoes to a blender or food processor and blend until smooth.
Step 2: Cook the Mango Mixture
Combine with Sugar: In a pot, combine the mango puree and 1 cup of sugar.
Cook: Place the pot over medium heat and bring the mixture to a boil. Reduce the heat and cook for 20-25 minutes, stirring every 2 minutes.
Partially Cover: Use a lid to partially cover the pot to avoid splattering.
Step 3: Check the Jam’s Consistency
Test for Doneness: The jam will thicken and darken as it cooks. To test if it’s done, draw a line with a spoon through the jam. If the line holds its shape and doesn’t mix back together, the jam is ready.
Step 4: Add Lemon Juice
Add Lemon Juice: Stir in 1 tbsp of lemon juice and cook for another 2 minutes. The lemon juice helps preserve the jam and balances the sweetness.
Step 5: Store the Jam
Sterilize the Jar: Boil a glass jar in water for 2 minutes to sterilize it. Dry it thoroughly before use.
Pour and Seal: Pour the hot jam into the sterilized jar, seal it tightly, and allow it to cool.
Store: Once cooled, store the jam in the refrigerator for up to 3 months.
Cooking Tips & Techniques
Use Ripe Mangoes: Choose fully ripe mangoes for the best flavor and natural sweetness.
Cook on Low Heat: Keep the heat at medium to low while cooking the jam to avoid burning and ensure it thickens properly.
Stir Regularly: Stir every 2 minutes to prevent the jam from sticking to the bottom of the pot.
How to Serve It
Enjoy this mango jam spread on toast, stirred into yogurt, or spooned over pancakes and waffles for a tropical twist. It’s also perfect for dolloping onto cakes, tarts, or as a filling for pastries.
How to Perfect the Recipe: Common Mistakes to Avoid
Not Stirring Enough: Be sure to stir the jam every 2 minutes to prevent it from burning or sticking to the pot.
Under-Cooking: Don’t rush the cooking process! Cook the jam until it thickens and passes the spoon test.
Skipping Sterilization: Always sterilize the jar before storing to keep the jam fresh and free from bacteria.
Diet-Friendly Options
Sugar-Free Version: For a lower-sugar version, you can reduce the sugar or use a sugar substitute like stevia, although the jam may not thicken as much.
Vegan: This recipe is naturally vegan and free from animal products.
Perfect Pairings
Breakfast: Serve on toast, pancakes, waffles, or stirred into oatmeal or yogurt for a bright, fruity breakfast.
Baking: Use the jam as a filling for cakes, tarts, or thumbprint cookies for a tropical twist.
Dessert: Pair with vanilla ice cream, or use as a topping for cheesecakes or panna cotta.
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Best Ways to Store and Reheat
Storage: Store the jam in a sterilized glass jar in the refrigerator for up to 3 months.
Freezing: You can also freeze the jam in a freezer-safe container for up to 6 months. Thaw in the refrigerator before using.
Reheating: To reheat, place the jar in warm water or microwave for a few seconds if the jam thickens too much after refrigeration.
Recipe Variations
Mango-Pineapple Jam: Add crushed pineapple to the mango puree for a tropical flavor combo.
Spiced Mango Jam: Add a pinch of cinnamon or ginger while cooking for a warm, spiced twist.
Mango-Lime Jam: Swap the lemon juice with lime juice for a slightly different citrusy note.
Common Questions Answered
Can I use frozen mangoes? Yes! Thaw the mangoes before blending, and follow the recipe as usual.
Can I use less sugar? You can reduce the sugar, but keep in mind that it helps with thickening and preservation.
Can I make a larger batch? Yes, just scale the ingredients proportionally and use a larger pot to accommodate the increased quantity.
Enjoy this homemade mango jam on toast, pancakes, or as a topping for desserts, and savor the sweet, tropical flavors anytime you like!
3-Ingredient Homemade Mango Jam Recipe
Equipment
- Blender or Food Processor
- Pot
- Spoon for stirring
- Sterilized jar for storage
Ingredients
- Mangoes: 1/2 kg (peeled and chopped)
- Sugar: 1 cup
- Lemon Juice: 1 tbsp
Instructions
Step 1: Blend the Mangoes
- Peel and chop 1/2 kg of ripe mangoes.
- Blend the mangoes into a smooth puree using a blender or food processor.
Step 2: Cook the Mango Mixture
- In a pot, combine the mango puree and 1 cup of sugar. Stir well until the sugar dissolves.
- Place the pot over medium heat and bring the mixture to a boil.
- Reduce the heat and cook the jam for about 20-25 minutes, stirring every 2 minutes.
- Use a lid to partially cover the pot to avoid splattering.
Step 3: Check the Jam’s Consistency
- The jam will turn darker and thicker as it cooks. To test if it's done, draw a line with a spoon in the jam. If the line holds its shape and doesn’t mix back together, the jam is ready.
Step 4: Add Lemon Juice
- Add 1 tbsp of lemon juice and cook for an additional 2 minutes. This will help preserve the jam and balance the sweetness.
Step 5: Store the Jam
- Sterilize a glass jar by boiling it in water for 2 minutes and then wiping it dry.
- Pour the hot jam into the sterilized jar, seal it tightly, and allow it to cool.
- Store the jam in the refrigerator for up to 3 months.
Notes
- Make sure to stir the jam every 2 minutes to prevent it from sticking to the bottom of the pot.
- Store the jam in the fridge and always use a clean spoon to serve.
