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Mango Jam

Updated: 5 days ago

Mango Jam

Total cooking time

50 minutes



Homemade mango jam is a delightful and flavorful spread that you can easily make in your own kitchen. It's a wonderful way to preserve the sweet and tangy taste of ripe mangoes, allowing you to enjoy their deliciousness even when they're not in season. Making your own mango jam at home is a rewarding and creative activity that can add a personal touch to your meals and snacks.

Mangoes are the best fruit which is available during summer. Using mangoes, varieties of dishes and sweets can be prepared. Here is the recipe of Mango Jam using 3 ingredients and is 100 percent natural. No preservatives or coloring agent is added. This home made jam is super tastier than the jam which we buy from shops. You can refrigerate this jam for 1 to 2 months and can use whenever required with bread and chapati.

Here's what you'll need to make homemade mango jam:

  1. Ripe mangoes (about 4-5 medium-sized)

  2. Granulated sugar

  3. Lemon juice (freshly squeezed)

  4. Optional: Lemon zest for an extra burst of flavor

Steps to Make Mango Jam:

  1. Preparation: Start by cleaning and sterilizing the jars and lids you'll use to store the jam. This ensures that your jam stays fresh and safe to eat.

  2. Mango Preparation: Peel, pit, and chop the ripe mangoes into small pieces. You can use a knife or a food processor for this step. Aim for about 4 cups of chopped mango.

  3. Cooking: In a large pot, combine the chopped mangoes, sugar, lemon juice, and optional lemon zest. Stir everything together to ensure the flavors are evenly distributed.

  4. Cooking the Jam: Place the pot on the stove over medium heat and let the mixture come to a gentle boil. Remember to stir regularly to prevent the mixture from sticking to the bottom of the pot.

  5. Skimming and Stirring: As the mixture boils, you might notice foam forming on the surface. Use a spoon to skim off this foam to achieve a smooth texture. Keep stirring to prevent burning.

  6. Checking for Doneness: After around 20-30 minutes of boiling, your jam should thicken and reach the right consistency. To check if it's done, place a small spoonful on a chilled plate. If it holds its shape and doesn't immediately spread, it's ready.

  7. Filling the Jars: Carefully transfer the hot mango jam into the sterilized jars, leaving a bit of space at the top. Wipe the jar rims clean to ensure a proper seal.

  8. Sealing the Jars: Put the sterilized lids on the jars and screw them on gently. The jam and jars will be hot, so be cautious. As the jars cool, you might hear a "popping" sound, indicating a good seal.

  9. Cooling and Storage: Let the jars cool down to room temperature on a towel or cooling rack. Once cool, label them with the date and store them in a cool, dark place. Properly sealed jars can last up to a year. After opening, store in the fridge and use within a few weeks.

Enjoying Your Mango Jam: Your homemade mango jam is now ready to enjoy! Spread it on toast, pancakes, waffles, or use it as a topping for yogurt and desserts. It's a flavorful addition to your meals and a wonderful way to savor the taste of mangoes year-round.

Remember, making mango jam at home is not only delicious but also a rewarding activity that lets you showcase your culinary skills and creativity. Have fun experimenting and savoring the fruits of your labor!


  1. Ripe Mangoes –  1/2 kg

  2. Sugar – 1 cup

  3. Lime juice – 1 teaspoon

Method of preparation

  1. Wash, peel of the mangoes and cut it into pieces

  2. Add these mango pieces into mixer grinder

  3. Blend the mangoes to a fine paste

  4. Add the mango puree to a pan and heat it

  5. Add sugar once the bubble forms from the puree

  6. Stir well and make sure the mango puree mixes with the sugar

  7. Once the sugar dissolves, add lime juice

  8. Stir continuously so that it does not stick to the pan

  9. Cook till it becomes thicker and reaches Jam consistency

  10. Remove from the heat

  11. Transfer it to a glass jar when it is lukewarm

  12. Close the glass jar after the jam cools completely

  13. Refrigerate the jam

  14. Have this delicious jam with bread, Chapati etc.

Please note :

  1. Semi-ripe mangoes are best for making jams

  2. Use a glass jar to store jam

  3. Refrigerate jam since no preservatives are added

  4. Take out jam using dry spoon only.

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