This mango jam is a fresh tropical delight that will have you enjoying the fruits of season all year round!
Containing just mangos, sugar and lime, this recipe does not utilize any added pectin and thickens through the cooking process.
Interestingly enough this mango jam means quite a lot to me and my family because the abundance seen during mango season in East Africa is what initially what inspired the idea behind the non-profit I founded Preserve International. Our programs are dedicated to empowering small holder farmers in developing agricultural communities with safe and effective food preservation technology and training. If you're interested in learning more about that story definitely check out our website!
This no pectin added mango jam recipe is simplicity at it's finest. Using just 3 ingredients, it preserves the delightful sweetness and tang of fresh mangos to be enjoyed all year round.
This recipe is safe for water bath canning. Be sure to follow safe canning practices as outlined by the National Center for Home Food Preservation.
What is Water Bath Canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
Check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe Canning Resources.
You can also check out my guide on How to Water Bath Can at Home.
More preserving recipes for you to enjoy.
For the Mango Jam.
- Large pot
- Cutting board and knife
- Measuring cups and spoons
For Water Bath Canning.
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
- Mangos: Try to use ripe but not overly ripe (mushy) mangos. I like to do a combo of red and yellow mangos but you can choose whichever you prefer that's the freshest.
- White granulated sugar
There are a couple ways to know when jam has reached its setting point.
The first is to check for something called "sheeting". For this method simply dip a spoon into the hot jam and then remove it turning so the jam runs down the back of the spoon. The jam is set when you see the drops hang on to the spoon, rather than just flowing down into the pot.
Another method is to pop a small plate into the freezer when you begin making the jam so it has time to get very cold. Then when you think the jam is ready simply spoon a little onto the cold plate and give a few seconds to set, then run you finger down the middle. If the jam immediately seeps back where you finger has been then it is not yet set. If the space your finger made remains clear then the jam is set.
Yes, add a little almond or vanilla extract to this recipe, or even a little nutmeg. Feel free to get creative with spices, as long as you don't add anything that would alter the acidic composition of the jam (such as flour, a vegetable, etc.)
More recipes to check out.
Made this Mango Jam recipe? Let me know what you think in the comments!
- Cutting board and knife
- Large pot
- Potato masher
- Water bath canning equipment see notes above
- 4-5 cups fresh mango, peeled, pitted and cut into chunks
- 3 cups white granulated sugar
- 1 tsp lime zest
- 3-4 tbsp lime juice
- pinch of salt
- In a large pot of jam pan combine mango, sugar and lime zest and juice with a pinch of salt. Cook over medium high for 10 minutes then use a potato masher to gently mash the softened fruit. Then continue to cook over medium high heat for an additional 10-20 minutes until the jam has thickened. Be sure to stir constantly once the jam has reached a boil to prevent the bottom from scorching. Once the jam is sheeting you can remove the pot from the heat. (see FAQs above for how to tell when jam is set)At this point you can either spoon the jam into jars and place them in the fridge or can them using the instructions below.
Water bath canning instructions.
- Ladle the jam into mason jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.