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Homemade mango jam is sunshine in a jar. All you need are ripe mangos and a few pantry basics to create a luscious spread bursting with tropical flavor. The best part Each spoonful has the perfect blend of sweet and tangy making it perfect for toast pastries or even yogurt. This is the jam I reach for when I want to chase away a gray morning
I first made this jam on a busy summer afternoon when I had a pile of ripening mangos and no idea how to use them all. The quick cooking time and bright flavor made it an instant favorite at home
Ingredients
- Fresh mangos peeled and chopped: Choose mangos that give slightly when pressed and smell fragrant at the stem end These will be juicier and sweeter
- Sugar: This helps set the jam and balances the tartness Use regular white sugar for the best texture
- Lemon juice: Adds brightness and helps activate the natural pectin in mangos Select fresh lemons with thin smooth skin for more juice
- Vanilla: Deepens the flavor and adds warmth Try to use pure vanilla extract for a more natural taste
Step-by-Step Instructions
- Prepare the Fruit:
- Peel and chop your mangos into even pieces For smoother jam take a minute to remove all stringy bits
- Maccerate the Mixture:
- In a bowl combine mangos sugar lemon juice and vanilla Allow this to sit for five minutes so the sugar starts to draw out the juices
- Cook the Jam:
- Transfer the mixture to a large skillet Place over medium low heat Stir frequently as the mangos begin to soften Use a spoon or potato masher to gently smash the fruit This is key for a smooth texture
- Simmer Until Thick:
- Continue simmering for twelve to fifteen minutes The mixture should become glossy and jelly like and reduce slightly Do not walk away as fruit jams can stick and burn easily during this stage
- Cool and Store:
- Pour the hot jam into a clean sealable container The jam will thicken more as it cools Let it cool completely before sealing then store in the refrigerator
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I love using honey mangos for this recipe because they lend a silky sweetness and a vibrant hue to the jam. Every time I make this mango jam my kids gather around the stove to watch it bubble and fill the kitchen with a summery scent
Storage Tips
Once the mango jam has cooled transfer it to a glass jar or sealable container. For the freshest flavor keep it in the refrigerator and use within fourteen days. You can also freeze portions in airtight containers for up to three months and thaw them in the fridge overnight before use
Ingredient Substitutions
If you only have frozen or canned mango you can use them Just drain any extra syrup from canned mango and pat dry to avoid excess liquid. Lime juice can swap for lemon if that is what you have It gives a distinctly tropical tang
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Serving Suggestions
Spoon this mango jam over warm toast layer it into yogurt parfaits or swirl it into oatmeal for a fruity start to your day. It is also beautiful as a glaze for grilled chicken or fish or dolloped onto pancakes
Cultural Context
Mango jams and preserves have roots in tropical regions where mangos grow in abundance. In my family mango jam reminds us of sun soaked vacations and the excitement of mango season when boxes of fruit appear everywhere
Recipe FAQs
- → Can I use any type of mango?
Absolutely! While honey mangos offer a rich flavor and smooth texture, any ripe variety works well.
- → Do I need pectin to thicken the spread?
No, mangos naturally contain enough pectin. Simmering the mixture until jelly-like is all it takes.
- → How long can I store it?
Keep the spread in a sealed container in the refrigerator for up to 14 days for best freshness.
- → Can I adjust the sweetness?
Yes, you can reduce or increase sugar to taste. Riper mangos may need less added sugar.
- → What's the best way to serve this mango spread?
It’s delicious on toast, scones, pancakes, yogurt, or as a dessert topping.
- → Can I freeze mango jam?
Yes, for longer storage, freeze in airtight containers and thaw as needed.