How to make mango jam

[heart_this] · Jun 23, 2017 · Leave a Comment

There is nothing quite like homemade Mango Jam. Right now, the mango season is in its prime and in homes, across the islands, mango-jam-making is in full swing. Batches of jam are being whipped up to share with family and friends during the year.

How to make mango jam

But I’ll be perfectly honest with you— this house isn’t one of them! I’ve never made mango jam. But I sure do like to eat it! Like I said before, there’s nothing like homemade mango jam, smeared atop fresh coconut bread or island flitters!

Even though I didn’t make it, this recipe is such an island tradition that I just have to write a blog post about it. I want to document the process for future generations who would like to know how to make it. And you never know, one day I may just attempt making mango jam myself!

This entire recipe post was made possible because of my mother and father. My mom had been collecting mangoes in the freezer for weeks and was about to begin making a batch of jam, so I begged her to write everything down this time. My dad then promised to take pictures of her making it. And they kept their promise as they always do. She wrote everything down and emailed me the recipe. He took the pictures with his iPhone and air-dropped them to me when I visited the other day. So this post is entirely their work. I’m simply putting it together and sharing it with you!

I have a cousin who’s son once asked: “Mom, how do you jam a mango?” She didn’t have an answer and I wouldn’t have either. So here in this post, let’s demystify the process of making — mango jam!

Steps in Making Mango Jam

Start with about four dozen native island mangoes (round mangoes). Peel mangoes and put them in a large pot with water covering them completely.

By: Maddie Christy

Have you ever wondered how to make homemade jam? Or thought about it, but figured it was much too hard?

You’re in the right place! And I felt the same way as you a couple days ago before the ECHO experts taught me how to make jam for the first time!

Join me on the blog today in learning to make the best (seriously, I love this stuff!) homemade mango jam. This is an easy step-by-step method for any experience level, and we’ll have lots of tips and tricks from experts along the way!

Let’s jump right in!

First, you’ll need lots of mangoes! Here’s what we started with.

How to make mango jam


4 cups chopped mangoes

1/2 cup lemon juice

1 box Sure Jell (fruit pectin)

(This recipe yields approximately 7, 8 oz. jars of jam)


Step One: Prep

Wash the mangoes and place a bag in the sink to collect scraps for composting.

Also collect and measure sugar, lemon juice, butter, and pectin. Set aside to combine in a later step.

How to make mango jam

How to make mango jam

Step Two: Peel

Peel all the skin off the mangoes either in a circular motion or in vertical slices. Collect the scraps in a bag for composting.

How to make mango jam

How to make mango jam

How to make mango jam

Step Three: Slice and Squeeze

Slice and squeeze the mangoes. Get as much fruit off the pit as possible. Collect it all in a bowl. It will all be mashed eventually so don’t worry about making it look nice!

How to make mango jam

How to make mango jam

How to make mango jam

Step Four: Begin boiling

Measure out 4 cups of chopped or mashed mango. The consistency is your choice. Keep in mind that big chunks will boil down. The ECHO experts prefer a chunky mango jam to a smoother version.

Combine mango, lemon juice, butter, and pectin in a large pot.

Bring it to a rolling boil.

What is a rolling boil?! It means the mangoes can be stirred and it will keep boiling instead of dying down like they would if they were just simmering.

How to make mango jam

How to make mango jam

Step Five: Add sugar

Once the mixture has begun boiling, stir in 4 cups of sugar.

Bring the new mixture back to a boil.

Let the jam mixture boil for 3 minutes. Seriously! 3 whole minutes. Set a timer!

It’s important to get this step right in order for the sugar to have the proper reaction that creates the jam consistency. Science says so, and so do the ECHO experts!

How to make mango jam

Step Six: Fill jars

After 3 minutes, ladle the jam into jars. This recipe should yield about 7, 8 oz. jars.

We recommend using a funnel! (Which you can purchase here).

Do not fill the jar to the brim. Leave about 1/4 of an inch of space at the top.

Lightly screw on caps.

How to make mango jam

How to make mango jam

How to make mango jam

Step Seven: Hot water bath

Submerge cans in a pot of boiling water.

To ensure they are properly sealed, boil for 10 minutes! Again, this is important. Set a timer for 10 whole minutes!

How to make mango jam

Step Eight: Remove, cool, and enjoy!

Carefully remove jars from boiling water. Jars will be hot.

The experts at ECHO recommend a canning jar lifter. This is the best tool for taking the hot cans out of the boiling water safely.

Set them aside on the counter to cool. We suggest leaving them out overnight. Jars may make popping sounds- this is a good sign! It means they are sealing.

After jars have cooled, keep them in a cool dry place and use within 18 months to 2 years! Consider labeling your new favorite jam with an “enjoy-by” date.

Once opened, store the jam in the refrigerator.

How to make mango jam

How to make mango jam

And there you have it! A simple eight-step process for mango jam that’s perfect for beginners or experts.

If you try this recipe at home tweet us a photo @ECHO_net or tag us on Instagram or Facebook @echofightshunger. We would love to see your results!

Check back next week for another post with ideas for a variety of uses for this delicious mango jam!!

// Maddie is one of two 5-week storytelling interns at ECHO, and a student at Bethel University’s Johnson School of Journalism. Follow the ECHO blog and ECHO News magazine for more of her work!

Published: June 22, 2018 Last Modified: June 2, 2021 This post may contain affiliate links.

This homemade mango jam is simple and easy recipe you can make with mangoes. Mango season is here. The best time to satisfy your taste buds for a decadent mango jam. Mangoes are so sweet while in season so it will require less sugar to make the jam. Also it is way cheaper at this time of year.

Making your own mango jam means no preservatives plus you have control over the added sugar. It can be used as a spread or filling. Mango jam and cream cheese frosting will make a delicious filling when I make macarons.

How to make mango jam

Ataulfo and Tommy Atkins are the two varieties of mango available in the US. In the market they refer to Ataulfo mango as the Philippine mango. It looks like a Philippine mango but I still prefer the Carabao Philippine mango if available. But anyways, I have used both Ataulfo and Tommy Atkins and they are both delicious. At times the Tommy Atkins can be fibrous.

Tommy Atkins variety

How to make mango jam

How to make mango jam

Recently, I bought 25 mangoes since they were on sale. Since last month I have already bought at least 50+ mangoes. Can you tell we love mangoes? Anything mango we are a fan of. Mango salsa, mango cake, mango ice cream, mango smoothie, mango royale, mangotini, mango margarita, mango bravo. Anything mango and of course mango jam. We usually consume fresh mango after a meal as a dessert. Definitely healthier than a slice of cake.

In my video I showed how I cut the mangoes. If you are not used to cutting a mango please do it this way to avoid cutting yourself. This is a safer way to cut it.

How to make mango jam

How to make mango jam

How to Make this Easy Homemade Mango Jam

If you’ve never tried making mango jam watch my video. See how easy it is to make. You will thank yourself for making your own jam with no preservatives.

Fresh, homemade, and prepared from scratch, this mango jam will surely satisfy your taste buds and make your breakfast scenes easy and effortless.

If you love fresh jams, you can also try Peach Rosemary Jam and Vanilla Strawberry Jam with your favorite bread for a delicious weekday breakfast.

How to make mango jamJump to:

  • About This Recipe
  • Ingredients
  • How to make Mango Jam?
  • Frequently Asked Questions
  • You might also like
  • Recipe Card

About This Recipe

Mango jam is a super easy jam recipe that is made with just three ingredients. You just have to put all the three – lime juice, mangoes, and sugar in a pan and cook till you get the desired consistency, easy right!

Loaded with tropical flavors, mango jam is quick and easy to make at home. But it is very important to cook it till the right temperature so that your jam sets beautifully and is not loose like a jelly.

No pectin, no preservatives, and no artificial ingredients, this homemade recipe is fresh, healthy, and can be used in many ways.


How to make mango jam

You will need just three ingredients to make this delicious jam – ripe mangoes, sugar, and lime juice.

Mangoes – Ripe and firm mangoes are best to make this jam. Choose the less fibrous ones. Since mangoes are low in pectin, which is an essential ingredient needed to set the jam, we will be using citrus loaded with pectin to boost the setting.

Sugar – Sugar acts as a preservative in this recipe and also helps to set the jam. In this particular recipe, do not reduce the amount of sugar.

Lime Juice – Citrus in lime juice is rich in natural pectin. Adding lime juice to this recipe helps to set the jam without adding any artificial pectin.

If you like some variations; you can add in some ginger for a nice flavor and make a mango ginger jam. You can also make popular habanero mango jam by adding a few whole habanero chilies along with mangoes.

How to make Mango Jam?

Start by preparing 2 kg mangoes; this will be good for about 3 cups of jam. Wash them with water and wipe with a kitchen cloth. Peel the mangoes using a paring knife. Cut the flesh away from the pit and discard the pit.

Chop the flesh into small cubes (½ inch). Mangoes do not break well while cooking so cutting them into small pieces will be better.

Place the chopped mangoes, 2 cups sugar, and ¼ cup lime juice in a large pan. The jam will splutter a lot while cooking. So it’s best to use a deep pan.

How to make mango jam

Bring this mixture to a boil on high heat.

How to make mango jam

Reduce the heat to medium, cover the pan with a lid and cook the mixture for 80-90 minutes. Keep stirring at regular intervals. Be very careful while stirring as the mixture tends to splutter a lot and you can get burned from the warm mixture falling on you.

How to make mango jam

When the temperature of the mixture reaches 220 Degrees F, the jam is ready. The surface of the jam will have a shiny appearance once it is ready.

If you don’t have a thermometer, you can do a plate test to check if the jam is ready. Put a dish or plate in the freezer before you start cooking your jam. Once you think your jam is done or has reached the desired consistency, using a spoon, put a bit of the jam on the cold plate and tilt it vertically so that it runs. It should move forward slow, and should not be a runny mess.
Also, once you put it on the frozen plate, if it forms a skin on top that wrinkles a bit when pushed, it is done. If it is still runny and liquid, it’s not done yet.

How to make mango jam How to make mango jam

Pour it into clean glass jars. Close the lid tightly and refrigerate for upto 1 month.

How to make mango jam

Frequently Asked Questions

You can use Alphonso or Kesar mangoes to make this recipe, as they are sweet and juicy and thus, taste great when made into jam. You can also use raw mango, to make a raw mango jam. Just follow the same recipe and substitute ripe mangoes with raw mango.

A mix of sweet and tart mangoes also works great.

You can store this delicious jam in an airtight glass bottle or jar for about a month in the refrigerator. If you know how to can, you can store it for over a year.

Yes, you can follow the same process and make jam with other fruits such as apples, pineapples, strawberries, blueberries, etc. You can also use other fruits along with mangoes to make a mixed fruit jam.

One of the main reasons for the jam being runny is sugar. Sugar plays an important role in giving mango jam the right consistency and therefore if you are not using pectin, use the right amount of sugar. If you want the sugar to be less, you have to compensate the amount with pectin.

Also cooking it until it reaches the right consistency is also very important. So do not hurry up on this step.

There might be a few reasons your jam is hard. You have to cook jam at the right temperature. Overcooking it will result in a hard jam. This is a pectin-free recipe. But if you are adding pectin, don’t add too much of the same.

The right setting temperature for Mango Jam is 105 Celsius/220 Fahrenheit. Drop 1 degree of ready jam temperature for every 500 feet above sea level.