This sweet, simple Homemade Mango Jam is a cinch to make and requires just a few ingredients. It's delicious with cake, muffins, or on toast.
The next time you find yourself with a few fresh mangoes on hand, or find they're on sale at the store, use them to make this tasty jam!
It has a lovely, fruity flavor that makes me think of Spring. It's a welcome treat any time of the year though, and since it's a small batch it won't keep you over the stove for very long.
Why you'll love this recipe
This is such an easy homemade mango jam recipe! Fresh mango is cooked down with a splash of citrus juices and sugar. It's meant to be kept in the fridge to grab anytime you want a bit of sweet mango flavor.
Give this jam a try on toast, muffins, or on a dish of vanilla bean ice cream! It's also used as the filling in my recipe for Orange Mango Cupcakes.
🔪 How to make Homemade Mango Jam
Step 1: Peel the mango
Slice the mangoes to remove the pit, then use my trick below to easily remove the peels. Slice the mangoes into small pieces.
Step 2: Add everything to the pan
Place the mango chunks in a saucepan along with juice and sugar. Bring everything to a simmer.
Step 3: Cook until the jam is thick
Mash down the mango as it simmers into a thick jam. Let it cool, then keep it in the fridge 'til you need it.
So what are you waiting for? Squeeze those mangoes, and if they're ready, turn them into delightful mango jam!
The recipe for Homemade Mango Jam is below, and I have a few other fruity recipes that you might just like!
💬 What do you think of this mango jam? Leave a comment and rating below.
Homemade Mango Jam: Quick and Easy
- 3 ripe mangoes (when chopped they'll yield about 2 cups of fruit)
- 1 slice fresh lemon, rind and pulp intact, 1-inch thick
- 1½ tablespoons orange juice
- 2½ teaspoons Sure-Jell fruit pectin
- 5 tablespoons granulated sugar
Prepare the mangoes:
- Slice and peel the mangoes: the mango has a fibrous seed running through the middle of it, lengthwise. Slice the mango flesh away from one side of the seed and then the other. Discard the seed.
- Remove the skin from the mangoes: Use a tall sturdy drinking glass, and hold the bottom edge of the mango half on the lip of the glass. Push the mango down so that the lip of the glass slides between the fruit and the skin. Push the mango all the way down until the fruit slips out of the skin. Repeat with the other mango half. Discard the skins.
- Chop up the mango into ½-inch pieces.
Cook the ingredients:
- Place the chopped mango in a large saucepan, and add in the lemon slice, orange juice, pectin and the sugar.
- Bring the ingredients to a simmer over medium heat, stirring often.
- When the jam reaches a simmer reduce the heat slightly. Simmer the mixture for 5-6 minutes. While it cooks, use a potato masher to gently mash down the mango into pulp (be careful not to splash yourself.)
- When the jam is thick remove the pan from the heat.
- Allow the jam to cool a bit, then transfer it to a heat proof jar. Allow it to cool completely, then refrigerate the jam for up to two weeks.
- The recipe makes 1 pint of jam.
I don’t see in the recipe when to add the pectin. Do I keep missing it?
Hi Mel, the pectin is added to the pan along with the other ingredients in Step 3. You did not miss it - it was left out by mistake. I apologize for this, and thanks for bringing it to my attention! I corrected this in the recipe instructions. Thank you again, and I hope you enjoy the jam.