Fresh & Healthy Homemade Mango Jam

Mango_Jam_A_RHA

Hi there!Today I’m with the most basic recipe to do from mangoes, which is Mango Jam. Because it is the mango season over here, so I thought of doing few verities of foods that can make from mangoes, so dear friends await for them. While enjoying the Mango season to the fullest because this mango season honored our beings this year with a load of fruity, quality fresh Mangoes. Even though you don’t have a mango tree at your garden, you can have them from your neighbors or now days you can even buy them at a very cheap price. Who wouldn’t like to mangos right? Plus we can store the goodness of bright and sunny, sweet and juicy mangoes in form of mango preserves. This is a super easy recipe that anyone can make with the using of basic ingredients literary on every kitchen counters. So guys let’s make this.

Total Time

Prepare Time

Cook Time

20 min

5 min

15 min

For 375g jam making
Mango Jam Ingredients
  1. Fresh mangoes (in 1/2 inch wide cubes) 500g
  2. Regular sugar 250g
  3. Fresh organic lime or lemons
  4. Pinch of salt

In today’s recipe I’m not going to use any artificial chemicals especially pectin, because I will relay on the natural pectin in mangoes, If you want to know how to make Mango Jam using artificial pectin; go through the article it’s mentioned in below.

Pro tips for making the mango jam

Use the mangoes that are;

  • Undamaged ripe but not hard raw
  • Not overripe as these tend to turn mostly faster in the jar (refer the below picture you want to have mangoes as numbered in 1, not numbered as 2; because it is an over ripped one.)
  • With the least of string
  • Rather sweet and flavorful (some mangoes tend to be sour even it over ripped, please skip them. Know the mangoes before you using for the recipe.)

Hence we are going for all natural product making we need to be specified in the mangoes which are we using for the recipe. As a rule, fruits contain more pectin when they’re ever so slightly under-ripe, and mangoes are no exception.  Choose firm, but ripe mangoes that still hold together in cubes when sliced. 

Note: Since the recipe recalls the pectin all over the recipe, in case if you not familiar with it; let me tell you pectin is a fiber found in fruits. It is used to make medicine. Pectin is used as a thickening agent in cooking and baking. In manufacturing, pectin is an ingredient in some denture adhesives. So the importance of pectin for our recipe is, we want to have the sort of stiffness to the mango jam just like the store bought ones & it depend on the pectin on the mangoes. Whereas thickness to the jam not only cause by the pectin, some other factors are infected in, read below.

Mangoes contain less pectin than other fruits. As I said pectin is needed for preserving and gelling agent. Therefore, to maintain the amount of pectin in this Mango jam, add lime/lemon peel and juice to the jam because citrus fruit are very high pectin. Due to mangoes are low acid fruits, they’re not actually safe for canning without added citrus juice, it is another reason for use mangoes for the recipe.

Even if you think the sugar amount need to be reduced, don’t cut the sugar level, it is a must to have that much sugar in, because it helps to stay long & stabilize the jam.

Steps to sterilize the glass bottle to store the jam
  1. Get old jam glass bottles or air tight container & wash them properly.
  2. If you have labels on it please remove them, before boiling them on the water. (I did for one & didn’t do for small one because I will be using the jam straight away. Wait for more recipes.)
  3. In a large pan add water until it covers the jars by at least an inch, place a clean kitchen towel on the bottom of the pan. Put the bottles on it removing from their lids. Let it come to boil & wait for about 10 minutes.
  4. When times up remove from the water & upside down the bottles on a wet kitchen towel.
Steps to make the Mango Jam
  1. Peel your mangoes and cut the flesh from the seed core & then cut into sizable pieces like 1/2 inch wide rough cubes. Please refer the below picture & do so. Don’t try to scoop out from the seed core after running knife through it, because it may infected from inside, you will never know it for sure right. For safety measures do like this, even it cause some time.
  2. To check the right consistency for the jam is ready, place a plate on the fridge till it needed or place it on the freezer for about 5 min.
  3. To have a smoother texture on the jam, give it a quick mash using a blender jar. Remember to not to overrun it, we want to have small chunks in here because the mangoes would break down during cooking. Know that many of those chunks will remain in your final jam unless you’re really diligent at mango mashing.
  4. In a large heavy-bottomed saucepan add chopped mango & sugar. Turn the heat up to high (over the medium flame) and boil the mixture about 5 min.
  5. Then reduce the flame to the medium & add lime juice into that. Cook about the 12 – 15 minutes.
  6. All the time, you must stir frequently to prevent burning and overflows.
  7. When the mixture will bubble actively its so far ready to reach correct consistency. to be more precise check it with the spoon, when lift the spoon if it’s last drop go down in very slow motion stretching the mixture; turn off the shove.
  8. Get the cooled plate & drop jam mixture on it. Place it again in the freezer for 1min. Then get it back & run your finger through the jam, if it wrinkles & stay apart for some time when vertically lift the plate up it is done. Or the split will combine very quickly it is not ready yet, cook it further.
  9. Fill up your sterilized jar with the hot jam below to the rim. If there is excess on the rim remove them using a wet tissue paper. Lock the jar with the lid and turn upside down to create a vacuum for about 10 minutes.
  10. Allow to cool, label and store on a shelf in a cool and dry darker place, like inside a cupboard.

If you follow these steps, you can store Mango Jam up to 10 months in the room temperature if it’s unopened. If you stored it in a dry and cool environment away from direct sunlight. Also, the jam needs to be prepared with the exact fruit and sugar quantity, the sugar helps in preserving the fruit. Once you opened up a Jam jar you need to store it in the fridge.

These are the frequent issues in the procedure of making mango jam.

It can have a runny consistency. Several reasons may cause this issue, those are

  • Low Pectin: Mangoes that you choose can be naturally low in pectin and you forgot to add the lime/lemon. For a quick fix you can add 2-3 organic lime/lemon with the skin and juice.
  • Larger Quantity: if you tried to make a larger batch it can be cause this, by saying I don’t mean that you can’t double or triple the recipe, it can but some issues can occur in that. Rather than going beyond tripling the amount you would have to adjust your ingredients and that can complicate things in your jam making.
  • Low Sugar: don’t cut the sufficient sugar quantity just because you feel so, especially when it’s without pectin. Sugar preserves and makes sure that mango jam doesn’t go bad.
  • Insufficient cooking Time: if your jam didn’t cook to a rolling boil or you didn’t cook your jam long enough it can cause the runny texture. Or your pot is not heating up uniformly, that’s why I told you to use a heavy bottom pan that have nice heat control over it. Best are copper pots that tends to spread out the heat evenly and that can be very helpful when preparing jam from scratch.
  • Make sure to stir frequently too.

It can either have too stiff/ too thick consistency likable to hard. It can cause by;

Mango Jam might be overcooked on high heat for a longer period of time. As a quick fix to a hard jam is to take it back to the pot, heat it up again add water and just cook it slowly until dissolved and hot till it reach right consistency.

If you are using pectin on jam making;
  1. Before making jam, you need to make the calcium water. For that dissolve 1/2 teaspoons pectin white calcium powder in 1/2 cup water in a small, clear jar with lid. This calcium water is more than enough to make one batch of mango jam. Store the remaining calcium water in the refrigerator. This will keep for a number of months. Discard it if you see any discoloration. Shake well before using.
  2. Place mango, citrus, and calcium water in a large, nonreactive pan and stir well. When making mango raspberry jam, use a cup of raspberries for every three cups of mangoes.
  3. Mix sugar and pectin in a bowl and stir well.
  4. Bring mango to boil over medium heat. Add sugar and stir vigorously until completely dissolved, about two minutes. Return to boil and remove from heat.
  5. Fill jars to a quarter inch of top. Follow above mentioned steps to sterilize the jars & store the jam in it.

Low sugary jam making insists the honey or jaggery on it. Well to be honest, I did try that & it did not stay as same as the regular jam, so I’m not quite sure about that. If you know the recipe guys please share in here, I’m really eager to make low sugar mango jam. Also you can add 1-2 cinnamon sticks or ginger powder to flavor the Mango Jam.    

Mango jam captures the sunny, tropical flavor of fresh mangoes for year-round use. Can up this simple mango preserve for a shelf-stable jam, or simply store it in the refrigerator for immediate use. Either way, mango jam is the perfect way to preserve mangoes. Plus it’s super healthy since its homemade one. Since many mangoes are going to waste in each & every season, try to stop it by preserving mangoes as Mango Jam. I will be back with more mango recipes, tell me if you want specific one. See you soon guys.

 

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