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

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
24
Yield:
3 cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Pour cooked jam into sterilized jars and seal according to canning directions.

Nutrition Facts

73 calories; protein 0.2g; carbohydrates 18.9g 6% DV; fat 0.1g; cholesterolmg; sodium 1mg. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2009
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. Read More
(102)

Most helpful critical review

Rating: 1 stars
07/21/2016
It was way too sweet and did not set. I will try it again only next time I will cut the sugar and use pectin as suggested by I Love Baking. Read More
(3)
68 Ratings
  • 5 star values: 50
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/10/2009
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. Read More
(102)
Rating: 4 stars
08/16/2010
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. Read More
(93)
Rating: 5 stars
12/21/2008
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! Read More
(66)
Advertisement
Rating: 4 stars
11/13/2008
This was excessively sweet, although it could have been because I used really ripe mangoes. It also took a lot more than five minutes for the jam to thicken. Besides the sweetness, the taste was great. I added some lime juice to make it a little fruitier, and it's really subtle but brings out the brightness of the mango flavor. I'd make it again, but I'd probably cut the sugar by half a cup and use less water. Read More
(44)
Rating: 5 stars
03/16/2011
Very Yummy but since Mango's are naturally sweet I cut the sugar by half and then added as needed by taste. I also left on stove longer to make thicker like a butter. Very big hit! Read More
(33)
Rating: 5 stars
07/05/2011
This was really tasty and full of mango flavor. I only used 1/2 cup sugar and a 3 TBL Low or no-sugar RealFruit Pectin (= 1 box). Very spreadable and really good. I just cut up the mango and put into a pot and used my immersion blender (hand held kind) to get a really smooth consistency. Left out the saffron. Read More
(32)
Advertisement
Rating: 5 stars
07/22/2010
Made this and my family absolutely loved it. They were all iffy at first but warmed up after tasting! The only thing I do differently is I fully mash one mango but the others I dice really small so there are some chunks but it's still relatively spreadable. Read More
(26)
Rating: 5 stars
09/13/2010
So delicious! I pureed the mangos in the blender to make them smooth. I don't care for the chunky jams. I will definitely make this again! Read More
(24)
Rating: 5 stars
03/18/2011
Well this was a first time making Jam. My Mango were getting ready for the garbage and needed a new home. I followed the directions as stated and ended up with some great Mango Jam! I am so excited I want to send my wife to work with some to give to her associates so I can get my daily feedback of a new cook! Read More
(21)
Rating: 1 stars
07/21/2016
It was way too sweet and did not set. I will try it again only next time I will cut the sugar and use pectin as suggested by I Love Baking. Read More
(3)