Mango Jam Recipe

Mangoes: Fresh, ripe mangoes are the star of this recipe, providing natural sweetness and a rich, fruity flavor.

Sugar: Granulated sugar helps to sweeten the jam and also acts as a preservative.

Lemon juice: Adds a touch of acidity to balance the sweetness and helps to set the jam.

To ensure a smooth and consistent mango jam, make sure to finely chop the mangoes into uniform pieces. This helps them cook evenly and break down more efficiently. Additionally, use a candy thermometer to monitor the temperature; the jam should reach around 220°F (104°C) to set properly. Stir frequently to prevent the sugar from caramelizing and sticking to the bottom of the saucepan.

• mangoes - Substitute with peaches: Peaches have a similar texture and sweetness, making them a good alternative for mangoes in jam.

• mangoes - Substitute with apricots: Apricots provide a slightly tart flavor that complements the sweetness of the jam, similar to mangoes.

• sugar - Substitute with honey: Honey adds natural sweetness and a unique flavor profile, though it may slightly alter the texture of the jam.

• sugar - Substitute with agave syrup: Agave syrup is a lower glycemic index sweetener that can replace sugar while maintaining the jam's sweetness.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides the necessary acidity to balance the sweetness, though it will add a slightly different flavor.

• Ensure your mango jam is completely cooled before proceeding with storage or freezing.
• For short-term storage, transfer the jam into clean, airtight containers. Store these in the refrigerator where they can last for up to 3 weeks.
• If you plan to keep the jam for a longer period, consider freezing it. Use freezer-safe jars or containers, leaving about ½ inch of headspace to allow for expansion.
• Label each container with the date and contents to keep track of freshness.
• When freezing, make sure the jam is at room temperature before placing it in the freezer to avoid condensation inside the container.
• To thaw, move the desired amount of mango jam from the freezer to the refrigerator and let it thaw overnight.
• Avoid refreezing the jam once it has been thawed, as this can affect the texture and flavor.
• For an extra layer of preservation, consider using a vacuum sealer to remove air from the storage bags or containers.
• Always use clean utensils when scooping out the jam to prevent contamination and extend its shelf life.

• Place the mango jam in a small saucepan over low heat. Stir gently until it reaches the desired temperature, ensuring it doesn't burn or stick to the pan.
• Microwave the mango jam in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until warmed through.
• If you prefer a more even reheating, use a double boiler. Place the mango jam in a heatproof bowl over simmering water, stirring occasionally until it is warm.
• For a quick method, spoon the mango jam into a heatproof jar and place it in a bowl of hot water. Let it sit for a few minutes, stirring occasionally, until it reaches the desired temperature.

• Saucepan: A medium-sized saucepan is essential for cooking the mango mixture evenly over medium heat.

• Wooden spoon: Use a wooden spoon to stir the mixture frequently to prevent it from sticking to the bottom of the pan.

• Measuring cups: Accurate measuring cups are necessary to measure out the mangoes and sugar precisely.

• Measuring spoons: A measuring spoon is needed to measure the lemon juice accurately.

• Sterilized jars: Use sterilized jars to store the hot jam safely and extend its shelf life.

• Jar lifter: A jar lifter helps in safely handling the hot jars without burning your hands.

• Ladle: A ladle is useful for pouring the hot jam into the jars cleanly and efficiently.

• Cooling rack: Place the jars on a cooling rack to cool them to room temperature evenly.

• Knife: A sharp knife is needed to peel and chop the mangoes into small pieces.

• Cutting board: Use a cutting board to safely chop the mangoes.

Use a food processor: Chop the mangoes quickly by using a food processor instead of doing it by hand.

Pre-measure ingredients: Measure out the sugar and lemon juice before you start cooking to streamline the process.

Sterilize jars in advance: Sterilize your jars while the jam is cooking to save time.

Use a wide saucepan: A wide saucepan allows the jam to cook faster by increasing the surface area for evaporation.

Stir less frequently: Stir occasionally rather than constantly to allow the jam to thicken more quickly.