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Mango Jam

Mango Jam

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
RADHIKA GHATAGE

RADHIKA GHATAGE

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
  2. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
  3. Pour cooked jam into sterilized jars and seal according to canning directions.
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Reviews

Klaatu
78

Klaatu

8/10/2009

I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and spatters as it boils, and can make quite a mess. I doubled the recipe and reduced the sugar without a problem, and now I have something I can do with all those mangoes we get in the backyard every summer.

Amber
72

Amber

8/16/2010

Mangolicious Jam. I cut back the sugar by 1/2, as I used a ratio of equal parts mango to sugar. I also used 2 teaspoons lemon juice and 3/4 of a lemon zested for it to thicken.

Chris
55

Chris

12/20/2008

OH MY GOODNESS! I am VERY happy with this recipe. I tweeked it a little because I only had one mango so I divided it by half and only used 1/2 cup of Sugar in the Raw (the only sugar I have). This is the first Jam I have every made and I cannot wait to put it on toast or a PB&J!

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