There’s no pectin needed in this simple mango jam recipe! With just mango, sugar and lemon juice, you can be enjoying this sweet tropical homemade spread in just 35 minutes. It’s great for toast, yogurt bowls and so much more.
I’ve been completely obsessed with honey (also known as ataulfo) mangos lately. They’ve been perpetually on sale at BJ’s and I haven’t stopped buying them in months.
Mangos are a top 5 favorite fruit for me, their only downfall being the annoyance in cutting them. But when they’re ripe and sweet, that’s hardly an inconvenience at all. Nothing makes you feel like you’re on a tropical vacation more than fresh, juicy, sweet mango.
I’ve made spicy mango jam before, but I always use that in savory situations like charcuterie board spreads and dips. This simple mango jam is its sweet cousin and once you see how easy it is to make, you’ll be on a mango shopping spree like me and spreading it on toast, dolloping into yogurt or my favorite, making thumbprint cookies with a hefty spoonful in the middle.
No Pectin Needed
If I’m being honest, I’ve never made a jam with pectin. I mean, who keeps pectin in their pantry? Pectin is a soluble fiber found in fruits and vegetables. It’s especially high in apples and citrus.
Random weird fact — I think I had a temporary “allergy” to pectin in high school. Whenever I’d eat an apple, my lips would swell up like a Kardashian after a filler session (well before the Kardashian’s were a thing). It was the only explanation anyone could come up with, but thankfully I grew out of it in a few years. So odd.
When making jam with low-pectin fruits, like mango, you can either use powdered pectin, or add a bit of citrus juice to introduce some naturally occurring pectin. I find the latter option to be a lot easier. There’s always a lemon or lime in my fridge, whereas I have no idea where to even buy pectin powder.
My Pro Tip
Using Citrus as Pectin
You can use lemon or lime juice for this mango jam recipe depending on what you have on hand and/or what flavor combination sounds better to you. Mango/lime is a little more of a tropical vibe, but lemon works just as well.
Step by Step Instructions
Making mango jam is ridiculously simple. The full recipe can be found in the card at the bottom of this post, but here’s a quick run-down.
- Place the chopped mango in a sauce pan over medium heat and cook for 5-7 minutes until it’s softened and starting to break down.
- Mash the mango with a potato masher or the back of a fork then add the sugar and citrus juice. This is also where you can add salt and vanilla if desired.
- Simmer the mixture over low heat for 15-20 minutes until it starts to thicken.
- Let the jam cool completely then transfer to a jar.
How To Know When Jam Is Done Cooking
Mango jam, like all jams, is done simmering when it thickens to the point of being able to coat the back of a spoon. Or when if dolloped onto a plate, it holds its shape.
My Pro Tip
My Best Tips For Making Mango Jam
- If you prefer a perfectly smooth jam, use an immersion blender instead of a potato masher or fork.
- The jam will continue to thicken once jarred and stored in the fridge for the next 24-36 hours. This is normal and should be taken into consideration when assessing its consistency on the stove.
- Choose mangos that are ripe for jam making. However, an over ripe mango is not ideal either. The flesh should give when you press it, but it should not be mushy.
- If your mango is stringy in texture when you cut it, do not use it for jam. That texture does not cook out.
- Frozen mango works just as well for jam making as fresh if you want a shortcut!
How Long Will It Keep?
Because we’re not canning this jam under pressure, this is a refrigerator jam that will last up to 2-3 weeks. Don’t worry, you’ll plow through a jar much fast than that.
Ways To Use Mango Jam
Of course there are the usual suspects when it comes to using jam like yogurt bowls, oatmeal, spreading on toast, bagels, etc. but I like to use this sweet treat in a bunch of non-traditional ways too.
Here are some of my favorites:
- Glaze salmon and broil or roast for dinner. Similar to this tart cherry glazed salmon.
- Pipe into a homemade donut.
- Use in place of chutney on burgers, chicken and pork.
- Toss air fried or baked chicken wings in it once cooked.
- Make 5-minute mango frozen yogurt using a few spoonfuls of jam instead of the fruit.
- Use as a pancake topping.
- Spread onto cinnamon rolls with the cinnamon sugar layer for a gooey, jammy roll.
- Incorporate into grilled cheese.
Other Jams To Try
Mango Jam
Ingredients
- 2 cups chopped fresh mango
- ½ cup sugar
- 1 tablespoon lemon juice
- Optional: pinch of salt or ¼ teaspoon vanilla extract for flavor depth
Instructions
- Add the chopped mango to a saucepan over medium heat. Cook for 5–7 minutes until soft, stirring occasionally. Mash mango with a spoon or potato masher.
- Add the sugar and lemon juice (and salt or vanilla if using). Stir well.
- Simmer the mixture over low heat for 15–20 minutes, stirring often, until thickened and jam-like. Jam is done when it holds its shape on a cold spoon or plate.
- Let jam cool completely. Transfer to a clean jar and store in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
