Mango Jam


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

jars of canned Mango Jam
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
3 cups


  • 2 pounds ripe mangoes

  • 1 ½ cups white sugar

  • ¾ cup water

  • 3 saffron threads (Optional)


  1. Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes. Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.

  2. Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.

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


Reduce sugar to 1 cup if mangoes are ripe or increase to 2 1/2 cups if mangoes are raw.

You can also boil or steam the mangoes to soften them.

Nutrition Facts (per serving)

73 Calories
0g Fat
19g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 73
% Daily Value *
Total Fat 0g 0%
Sodium 1mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 0g
Vitamin C 11mg 53%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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