Making jam is a great way to get the sweet taste and natural soft aroma of mangoes. Chop the mango into small slices, then cook it with the sugar, lemon juice, and pectin (a heavy molecular substance found in ripe fruit). You can also experiment on your own to get unique combinations of jam flavors. When it reaches the desired consistency, transfer the jam to a sterile jar. You can enjoy this jam with toast, waffles, or pancakes.
Ingredients
Ordinary Mango Jam
- 6-7 large mangoes
- 200 grams sugar
- 4 tbsp. (60 ml) lemon juice
- 2 tbsp. (25 grams) pectin powder
Produces 650 grams of jam
Step
Method 1 of 2: Making Regular Mango Jam
Step 1. Get the flesh of 6 to 7 large mangoes
Wash the mango and place it on a cutting board. Hold the mango by the cutting board and carefully slice one side. Try slicing it as close to the seed as possible in the center so you can get as much flesh as possible. Next, slice the other side of the mango. Use a spoon to scoop out the meat from both of these cuts and slice them into chunks that are about 1 cm in size.
- Slice any remaining flesh around the seeds using a small knife.
- You will get mango slices weighing about 650 grams.
Step 2. Place the mango slices in a saucepan along with the sugar, lemon juice and pectin
Place the mango pieces in a large saucepan placed on the stove. Add 200 grams of sugar, 4 tbsp. (60 ml) lemon juice, and 2 tbsp. (25 grams) pectin powder.
The pectin will help thicken the jam. If you want a runny jam, you don't need to use pectin
Step 3. Stir the mixture evenly, then cook on low heat until the sugar is dissolved
Stir the mixture evenly until all the mango slices are coated in sugar. Continue to stir the mixture every few minutes until the sugar is dissolved and melted.
The sugar will dissolve in about 3-4 minutes
Step 4. Bring the jam to a boil over medium-high heat
Increase the heat of the stove until the mixture becomes syrupy and begins to bubble. Stir the jam occasionally to prevent it from sticking to the pan or spilling out.
Use a large saucepan to prevent the jam from spilling out as it cooks
Step 5. Cook the jam until it reaches 104 °C
Attach a candy thermometer to the side of the pan, or periodically dip an instant thermometer into the jam to check if the temperature has reached 104 °C. Stir the jam occasionally as the liquid bubbles and thickens.
Remove any foam that is floating on top of the jam as it will turn spongy if left there
Tip:
If you don't have a thermometer, place a small dish in the freezer when you start making the jam. To see if the jam is ready, take a small amount of the jam mixture and place it on a plate cooled in the freezer, and press down on the jam. When it is finished, the jam will shrivel and its shape will not change.
Step 6. Put the mango jam into sterile jars
Prepare 2 sterilized jars, then place a funnel on top. Carefully place the mango jam into the jar with a spoon, leaving about 0.5 cm of space on top. Put on the sterilized lid, and twist it tightly shut.
While you can soften the lid with hot water before pressing it against the jar, this isn't necessary if you simply want to close the lid tightly
Step 7. Process the jars or store them in the refrigerator
To keep the jam for a long time, place the jars in the water until they are submerged at least 2 inches (5 cm) deep. Boil the jars for about 10 minutes, then remove them and allow the jars to come to room temperature. If you don't want to canned it, place the jar in the refrigerator to use within 3 weeks.
If processed, jam can be stored at room temperature for up to 1 year. Press the lid on the jar to make sure the seal doesn't pop out before you open the jar and eat the jam
Method 2 of 2: Trying Variations
Step 1. Replace half of the mango with peach or nectar
While pure mango jam has a great taste, you can add other fruit for an even better taste. Replace half of the mangoes mentioned in the recipe with peaches, nectar or, cherries. Mango is also very suitable when mixed with these fruits:
- Strawberry
- Pawpaw
- Pineapple
- raspberry
- Plums
Step 2. Use honey instead of sugar
If you don't like white sugar, use a sweetener that you like according to taste. You can use honey, agave, or low-calorie sweeteners. Remember, sugar acts as a preservative, and if you're not using it, the mango jam should be refrigerated and used as soon as possible.
Store the jar of mango jam in the refrigerator for up to 3 weeks
Step 3. Add 1 tsp. (2 grams) of your favorite ground spices for a unique taste
Experiment with jams by adding dry spices as you cook them. You can use one type of spice or a spice mix which is equivalent to one teaspoon or 2 grams of seasoning. Try adding one of the spices below:
- Cardamom
- Cinnamon
- Ginger
- Nutmeg
- Vanilla paste
Tip:
You can add a pinch of chili powder to make the jam a little spicy, or you can add a little saffron to make the jam a rosy color.
Step 4. Avoid sugar and pectin if you want pure mango jam
If you want the natural sweetness of the mango, don't use sugar, honey, or sweeteners. Cook the mango in 120 ml of water over medium heat until the mango is mixed and thickened.
- To get a smooth texture, strain the mango mixture and place it in a bowl.
- Since there is no added sweetener, store this jam in the refrigerator and use it within 2 weeks.
