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How to Make Mango Jam

Thelma Alberts is passionate about baking and cooking and likes to get creative. She worked for many years in cafeterias in Germany.

Mango jam in the making.

Mango jam in the making.

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.

These are the mangoes that I used in making the jam.

These are the mangoes that I used in making the jam.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

10-12

Ingredients

  • 4 ripe mangoes, chopped
  • 1 to 1 1/2 cups brown sugar
  • 1 huge lemon, juiced

Equipment

  • Large pot
  • Measuring cup
  • Sharp knife
  • Citrus juicer
  • Chopping board
  • Potato masher
  • Sterilized jar, medium size

Instructions

  1. 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.)
  2. Wash the lemon, cut it into halves, and juice both halves.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Ready to eat mango Jam.

Ready to eat mango Jam.

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
Toast bread with mango jam.

Toast bread with mango jam.

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

Comments

Thelma Alberts (author) from Germany and Philippines on June 03, 2020:

Thank you Rajan for dropping by. I have to make mango jam because I can´t buy that here in Germany.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on June 03, 2020:

I like mango jam although I prefer mixed fruit jam most of the time. But I can eat mangoes anytime, any variety. Just love eating them. Easy recipe. Thanks for sharing.

Thelma Alberts (author) from Germany and Philippines on December 03, 2019:

Yes, it is unique. An Asian jam. Thank you Devika. Have a great week.

Devika Primic on November 22, 2019:

I like mango and jam from this fruit sounds unique.

Thelma Alberts (author) from Germany and Philippines on July 20, 2019:

Hi Chitrangada. Yes, it is also a mango season in the Philippines. How I wish I am in my home country to harvest my mangoes. Enjoy making this jam. Thanks for dropping by and have a nice weekend.

Chitrangada Sharan from New Delhi, India on July 16, 2019:

This sounds delicious and easy to make recipe.

It’s the mango season here and I would love to make this.

Thanks for sharing the step wise instructions, with helpful pictures and other details.

Thelma Alberts (author) from Germany and Philippines on June 25, 2019:

Hi Nithya! You are very welcome. Yes, it is better that you used ripe mangoes without strings. Thanks for stopping by. Have a great day!

Nithya Venkat from Dubai on June 20, 2019:

The mango jam looks delicious. Will try this out when I get sweet mangoes without strings. Thank you for sharing this recipe with easy to follow instructions.

Thelma Alberts (author) from Germany and Philippines on June 11, 2019:

Hi Sed-me! Thank you. I have not heard of a monk fruit brown sugar. I will google it to have more info. You are very welcome to drop by again. Have a great day!

Thelma Alberts (author) from Germany and Philippines on June 11, 2019:

Hi Roman Gonzalez. I see that this mango jam recipe reminded you of your grandma. That´s great. Yes, you can tell me here in the comment section. Thanks for commenting. Have a nice day!

Sed-me on June 08, 2019:

Thelma, I just love your page. SO many different and fun things to read. Mango is one of my very favorite things. I try to avoid sugar so maybe i will make this and substitute with monk fruit brown sugar. Thank you!!

Roman Gonzalez on June 07, 2019:

Hello Thelma. I readed you post with emotion, because I love mango jam and I never found a recipe. I just know my grandma recipe, and it is completely different to yours. If you want, I can tell you how I do it.

I think you are faling the most important part.

Thelma Alberts (author) from Germany and Philippines on May 07, 2019:

Hi Cheryl. I hope someday you will find an affordable mango for you to make a mango jam. I am sure you can make a jam from 1 piece of mango. You just have to reduce the amount of sugar for making this jam. Thanks for dropping by. Have a nice day!

Cheryl on May 07, 2019:

I love mangoes, like most people I guess. It's too expensive to buy them where I live, so I guess I'll just have to dream about making your mango jam!

Thelma Alberts (author) from Germany and Philippines on May 06, 2019:

Hello Peggy. You are right. Mangoes are indeed delicious. Having a mango jam on a toast is a change in devouring mango. Thank you for stopping by. Enjoy your day.

Thelma Alberts (author) from Germany and Philippines on May 06, 2019:

Hi Linda. Mangoes are really delicious as well as the mango jam on a toast. Thanks for dropping by. Have a nice day.

Peggy Woods from Houston, Texas on May 02, 2019:

Mangos are such delicious fruit and I can just imagine how good it would be made into a jam. Thanks for your recipe.

Linda Crampton from British Columbia, Canada on May 01, 2019:

I love eating mangoes on their own, so I think I would enjoy this jam very much. It looks delicious on the piece of toast!

Thelma Alberts (author) from Germany and Philippines on May 01, 2019:

Hi Dora. Thank you very much for sharing my recipe. Yes, it is in season and there would be a lot of sale in the supermarket. Have a great week.

Thelma Alberts (author) from Germany and Philippines on May 01, 2019:

Hi Audrey. I am glad you have experienced what I had with picking mangoes from the tree and eat them. That is a wonderful experience to harvest mangoes from our own tree. Thanks for dropping by and have a nice week.

Thelma Alberts (author) from Germany and Philippines on May 01, 2019:

Hi Ana Paola. Thank you very much for your nice comment. I hope you will try this recipe. Have a nice month of May.

Dora Weithers from The Caribbean on May 01, 2019:

Mango jam sounds interesting and we have so many mangoes in season. I'll share the recipe. Thank you.

Audrey Hunt from Idyllwild Ca. on April 29, 2019:

Thanks for sharing this delicious recipe for Mango jam. While living in Hawai, I would pick mangoes off our tree and eat them for breakfast.

Ana Paola on April 29, 2019:

Very easy and clear instructions. I do have to admit that I am inspired to try this recipe. Thank you for sharing!

Thelma Alberts (author) from Germany and Philippines on April 29, 2019:

Wow! You love eating japalenos I suppose. That would be so hot for me and my hubby. Thanks for your stopping by Amanda. Have a lovely week.

Thelma Alberts (author) from Germany and Philippines on April 29, 2019:

Hi Peg Cole,

You have good memories with your grandmother, aunt and mother. I do have too as I have learned a lot from them especially on how to make coconut oil.

I have not tried mango and pineapple preserve yet. You have just given me an idea. I have a bought fresh pineapple today. I still have to peel it though.

Thanks for dropping by and have a nice week.

Amanda from Camas, WA on April 29, 2019:

This looks delicious! I think I'd add jalapenos to make it a pepper jelly too! I'll definitely be trying this!

Peg Cole from Northeast of Dallas, Texas on April 29, 2019:

Love these step-by-step instructions for mango jam making. It looks delicious and makes me want to can fruit again.

Years ago my grandmother, aunt, mother and I made mango-pineapple preserves. That experience remains among my favorite memories of our time together.