Thelma Alberts is passionate about baking and cooking, and she likes to get creative. She worked for many years in cafeterias in Germany.
How to Make Mango Jam
Mango jam, made from ripe mango fruit, is one of the best jams I have ever eaten or made. In my home country of the Philippines, mangoes are abundant, especially when they are in season. There are many kinds of mangoes; some are small and some are huge. Some of the varieties include Carabao, Indian, Apple, Pajo, Horse, and Evergreen.
Not all ripe mangoes are good for making jam. Look for mangoes that have only a few strings or no strings at all. You should also look for fruits that are ripe but not overripe. In making mango jam, use a lime or a lemon juice because a mango has less pectin compared to other fruits.
I now live in Germany, which is my second home. Here, I make mango jam only when the fruit is in season and less expensive. The jam isn't quite as sweet as what I had in the Philippines, but it is still very good.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
- 4 ripe mangoes, chopped
- 1 to 1 1/2 cups brown sugar
- 1 huge lemon, juiced
- Large pot
- Measuring cup
- Sharp knife
- Citrus juicer
- Chopping board
- Potato masher
- Sterilized jar, medium size
- Wash and cut the ripe mangoes on both sides parallel to the seeds. Peel off the skin sides of the seeds and cut the mango meat with a sharp knife. Then scoop the mango meat by using a spoon. Chop the mango meat into small cubes. (The video below provides a great tutorial.)
- Wash the lemon, cut it into halves, and juice both halves.
- Put the chopped mango meat in a pot. Add the brown sugar and the lemon juice. Be careful not to include the seeds of the lemon.
- Heat the mango mixture over moderate heat and cook while stirring constantly for about 1 hour. Mash the mango mixture with a potato masher every now and then to soften the fruit.
- When the mango sugar mixture has reduced, test it to see if the jam is already set. You can do this by dropping a bit of hot mango jam to a glass of cold water. If the jam forms into a circle and is not runny, then the jam is already set. Remove the pot from the stove.
- Fill the clean and sterilized jar with the jam. This recipe is only good for 1 jar (see photo). Let it cool. Then cover the jar with a lid and turn it upside down to create a vacuum inside the jar.
- When cool, store the jam in a cool and dry place. Don´t forget to label the jar with a name and a date. Store the jam in the refrigerator once it is opened.
Uses for Mango Jam
- It is delicious on toast or as a sandwich filling
- It makes a yummy filling in cake pops
- It is the perfect fruity filling for a layer cake with whipped cream
- It can be used as a fruit smoothie addition
Facts About Mangoes
- Mango is called the king of all Asian fruits.
- It is very delicious and juicy.
- When ripe, they are yellow to orange in color.
- It is packed with a lot of vitamins C, A, and fiber.
- It has many varieties. They can be small, medium, or large. The colors range from green (not yet ripe), yellow, orange, and sometimes red.
- Mango is one of the most popular fruits in the world.
- It is used in making chicken curry, smoothies, pickles, jams, salads, cakes, and cupcakes.
© 2019 Thelma Alberts