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Mango Jam for Canning

Mango Jam for Canning

Get ready to turn ordinary mornings into a sun-kissed tropical paradise with this incredibly easy and delicious homemade Mango Jam! Imagine spreading golden, luscious mango goodness on your morning toast, capturing the essence of ripe, juicy mangoes in every single spoonful. This recipe isn't just a jam—it's a culinary adventure that will transport your taste buds to a beachside retreat, all from the comfort of your own kitchen.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 jars

Ingredients

  1. 4 ripe mangoes
  2. 1 cup sugar
  3. 1/4 cup lemon juice
  4. 1/4 teaspoon salt

Instructions

  1. Wash and sterilize 4 clean glass canning jars with their lids and bands by boiling them in water for 10 minutes to ensure proper sanitation.
  2. Peel the ripe mangoes and cut them into small, uniform cubes. Remove any fibrous parts near the pit, ensuring you have approximately 4 cups of mango flesh.
  3. Place the mango cubes in a large, heavy-bottomed stainless steel pot. Add sugar, lemon juice, and salt to the mangoes.
  4. Using a potato masher or immersion blender, partially mash the mangoes to create a chunky texture while leaving some fruit pieces intact.
  5. Heat the mango mixture over medium-high heat, stirring constantly to prevent burning and ensure even cooking.
  6. Bring the mixture to a rolling boil, then reduce heat to medium-low and continue cooking, stirring frequently to prevent sticking.
  7. Cook the jam for approximately 35-45 minutes, or until it reaches a thick, spreadable consistency and the liquid has reduced significantly.
  8. To test jam readiness, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached the correct setting point.
  9. Remove the jam from heat and let it cool for 5 minutes, which helps prevent fruit from floating to the top of the jars.
  10. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top.
  11. Wipe jar rims clean with a sterile cloth to ensure proper sealing.
  12. Place sterilized lids and bands on jars, tightening them finger-tight.
  13. Process jars in a boiling water bath for 10 minutes to create a proper seal and ensure long-term preservation.
  14. Remove jars and let them cool completely at room temperature. Check that lids have sealed by pressing the center - it should not flex.
  15. Label jars with the date and contents, then store in a cool, dark place for up to 12 months.

Tips

  1. • Choose fully ripe mangoes with a deep orange color and slight softness for maximum sweetness • Use a heavy-bottomed pot to prevent burning and ensure even heat distribution • Sterilize your jars thoroughly to guarantee food safety and longer shelf life • Don't rush the cooking process—slow, steady cooking helps develop rich flavors • Use a candy thermometer if you want precise temperature control (jam sets around 220°F) • For a smoother jam, use an immersion blender; for chunkier texture, use a potato masher • Always use fresh lemon juice to help with pectin development and preservation • Let jars cool completely undisturbed to ensure proper sealing

Nutrition Facts

Calories: 120kcal

Carbohydrates: 30g

Protein: g

Fat: g

Saturated Fat: 0g

Cholesterol: 0mg

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