And here we are again with another mango recipe. This time mango jam, because when you have tons of fruit one of the best ways to use it is doing some great jam!
For my mango jam I use those mangoes that are super duper ripe, those that are soft and mushy that no one in our house wants to eat. Because they are so ripe, they’re also super sweet which is great to make some jam.
I’ve done a few batches of jam so far, and the recipe I’m bringing today is the one I like the best. It’s just mango pure, sugar and lemon juice. That’s it. I know many jam recipes call for the same amount of fruit and sugar, but because our mangoes are so sweet the jam is then waaaaaaay to sweet for our taste. I’ve finally reached a 4:1 ratio that works well and just adds a bit of sweetness enough to preserve the jam but not that much to be unpleasantly sweet. To be honest it wouldn’t even need the added sugar, but you need the sugar to act as a preservative and inhibit mold growth in your jams.
Because our mangoes are quite fibrous, I make my jam from sieved pure instead of cut fruit. It is an extra step that most of the times is not needed, but I don’t like to find the fibers in my jam, so that’s why I do it. If your mangoes are not fibrous or you don’t mind the fibers in your jam, you can totally do the jam directly from diced fruit and you will save yourself some time.
By using pure I have to cook the jam for a longer time to get a thick jam consistency. You could probably speed up the process by adding some pectin to the jam, but I have never done it so I can’t comment on that too much, but I’m pretty sure it would work fine.
When the jam is ready I use my grandmother’s technique for storing: boil the jars and lids of the jars I’m going to use, fill the jar with the hot jam right to the very top, tap the jar on the countertop a couple of times to make it settle and release any air bubbles if any, tightly close the lid, turn the jar upside down and leave it like that for 24 hours on the countertop. According to my grandmother, turning the jars upside down increases the shelf life of the jam. I really don’t have any scientific explanation for this, but the only thing I can say is that my grandmother did jams her entire life and they lived in her pantry shelf for many years without going bad or anyone getting sick, so I guess she was doing something right… As a matter of fact, I’m now eating an apple jam she made in 2012 and it is perfectly fine. Also, apparently, she wasn’t the only one turning the jars upside down, after talking about it with my friends, some of them commented that their grandmothers used to do the same, so there we go, something truthful must be there, the wisdom of grandmothers!!
A beautiful homemade mango jam perfect to start a sweet morning.
1 kg (2.2 lb) mango pure or diced mango
250 gr (0.5 lb) sugar
Juice of 1 lemon
(This recipe is for jam from mango pure, see notes for diced mango)
Sieve the mango pure through a fine sieve (I used a Chinese colander).
In a big pot bring the mango pure, sugar and lemon juice to a boil.
Boil for 3 hours* or until you reach a jam-like consistency, stirring often so the jam doesn’t stick to the bottom of the pan.
Boil the jars and lids where you will store the jam for 3 minutes to sterilize them.
Fill the jars with the hot jam (be careful not to burn yourself) and tap them a couple of times on the counter top to settle it and release any air bubbles if any.
Tightly close the lids and turn the jars upside down.
Leave the jars upside down on the countertop for 24 hrs.
I used mango pure because my mangoes are quite fibrous and I don’t like the fibers in my jam, but if your mangoes are not fibrous or you don’t mind the fibers, you can just cut the fruit and make the jam from diced mango. In this case just cut the mango and add it to the pan with the sugar and lemon juice and continue from point #2.
If you start with diced mango the cooking time will probably be a bit shorter because the jam will reach the jam-like texture sooner.
These quantities will yield approximately 3 jars of 6 oz each.