Mango Jam Recipe

Prepare mangoes

Wash, peel, and pit mangoes. Chop the flesh into rough 1/2–1 inch pieces. Measure 6 cups of packed chopped mango flesh. If you prefer a very smooth jam, reserve 1 cup of the chopped mango to blend later.

Cook mango down

In a heavy-bottomed wide saucepan or Dutch oven, combine the chopped mango and 1 cup water. Cook over medium heat, stirring occasionally, until the mango is soft and begins to break down, about 8–12 minutes.

Optional puree

For a smoother jam, carefully transfer the cooked mango (or the reserved 1 cup plus some cooked mango) to a blender or use an immersion blender and puree to desired consistency. Return puree to the saucepan. Leave some chunks if you prefer a chunky jam.

Add sugar and lemon

With the pot over low heat, add 2 cups sugar, 3 tablespoons fresh lemon juice, and a pinch of salt. If using powdered pectin for a firmer set, sprinkle 1 teaspoon pectin evenly over the mixture and whisk to combine.

Bring to a boil and simmer

Increase heat to medium-high and bring the mixture to a steady boil, stirring frequently to prevent scorching. Reduce heat to maintain a vigorous simmer and continue to cook, stirring and skimming foam as needed, until the mixture thickens and reaches jam consistency, about 15–25 minutes. To test, place a small spoonful on a chilled plate — it should wrinkle slightly when pushed with a finger.

Adjust and finish

Taste and adjust acidity or sweetness: add up to 1 tablespoon more lemon juice if too sweet, or up to 1/4 cup more sugar if needed (bring back to a boil briefly if you add sugar). Remove from heat and let sit 5 minutes; the jam will continue to thicken as it cools.

If you plan to preserve the jam for shelf storage, ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rim clean, apply lids and bands finger-tight. Process jars in a boiling water bath for 10 minutes (adjust time for altitude if necessary). Remove jars and let cool on a towel undisturbed for 12–24 hours. Check seals before storing; refrigerate any unsealed jars and use within 3 weeks.

If not canning, transfer jam to clean containers, cool to room temperature (uncovered for faster cool then cover), then refrigerate. Jam will keep in the refrigerator for up to 3 weeks or can be frozen for up to 6 months.