While working on some spring flavors for cakes and treats, I came up with this simple Mango Jam.
The fresh mango is cooked down with a splash of orange juice, a lemon slice and some sugar. I held back on additional spices (though it was quite tempting to throw in some ginger or cinnamon!)
When you make this recipe you can feel free to experiment with adding more flavors.
Or just give this jam a try as it is. I use it as the filling in my Orange Mango Cupcakes. It is also delightful on toast, muffins and on vanilla bean ice cream!
Simple Mango Jam
- 3 mangoes (when chopped yields about 2 cups of fruit)
- 1 1-inch thick slice of lemon, rind and pulp intact
- Juice from ½ of a medium-sized orange (about 1 ½ tablespoons)
- 2 ½ teaspoons Sure-Jell fruit pectin
- 5 tablespoons granulated sugar
- 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.
- To remove the skin from the mango: 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 and place them into a large saucepan. Add to the pan the lemon slice, orange juice, the pectin and the sugar. Over medium heat, bring the ingredients to a simmer while stirring often.
- When the jam reaches a boil, reduce the heat slightly and simmer for 5-6 minutes longer. 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, and it boils even when you stir it 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 further and then refrigerate the jam for up to two weeks. The recipe makes 1 pint of jam.