Mango Jam
Mango jam recipe – Mangolicious and sweet jam recipe with a hint of ginger and lemon flavor. Here I have made the small quantity and we had finished it up within few days. This is recipe is not for canning or storing for a longer period of time.
Homemade mango jam is surely better than store bought one since it is made without adding any preservatives or pectin. And of course, it is very easy to make.
I have already shared another easy one – strawberry jam recipe.
Here I have pureed the mangoes and ginger to make the smooth consistency of the jam. If you prefer chunky then you can use finely chopped mangoes and grated ginger instead.
You may have noticed the darker color of jam, it is because of the addition of brown sugar. I like the flavor of the brown sugar with mango. But you can use white regular sugar instead.
If you have read aamras recipe or mango mousse then you know that I love the touch of ginger flavor in my mango recipes. This is the perfect combination of flavors, gingery-lemony with mango and brown sugar. Try it once, you will sure love this.
How To Make Mango Jam?
1) Take chopped mangoes and ginger piece in a blender
2) Add light brown sugar. Don’t worry if brown sugar has lumps.
3) Blend it till everything is pureed and smooth.
4) Take this puree into a saucepan. Turn the heat on medium.
5) Add lemon zest
6) and also add lemon juice.
7) Mix well and let it come to a boil or simmer. As the sugar melts, it will become thin and liquidy.
8) Keep stirring every 3-4 minutes and keep cooking.
9) After 10-12 minutes you can see it gets thick.
10) After 17-18 minutes, you will see the jam is leaving the sides of the pan and it is nice and thick, spreadable consistency (not runny). Or you can check the doneness: Before you start making the jam, keep a small plate or bowl in the fridge to chill. When the jam is thick and ready, you can taste out. Add a drop of jam on the chilled plate and if it sets right away meaning jam is ready. It should not be runny or liquidy.
Remove the jam to a container/jar or bowl. And let it cool completely before storing in the fridge.
Shelf life: It stays good for about 2-3 weeks in the refrigerator. For longer shelf life you may need to increase the amount of sugar and need to store in sterilized jar. Sugar acts as a preservative. But since this is small quantity and I know we are going to finish it within a week or few days, I have added less sugar.
Serving suggestion: Spread it on a bread or toast and enjoy as a breakfast or snack.
Mango Jam
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 small or 1 large or 1 ½ cups Mangoes -, roughly chopped
- ½ inch Ginger
- ⅓ cup Light brown sugar
- from ½ of the lemon or 1 teaspoon Lemon zest
- 1 ½ tablespoons Lemon juice
Instructions
making mango jam recipe:
- Take chopped mangoes and ginger piece in a blender
- Add light brown sugar. Blend it till everything is pureed and smooth.
- Take this puree into a saucepan. Turn the heat on medium.
- Add lemon zest and lemon juice.
- Mix well and let it come to a boil or simmer. As the sugar melts, it will become thin and liquidy.
- Keep stirring every 3-4 minutes and keep cooking.
- After 10-12 minutes you can see it gets thick.
- After 17-18 minutes, you will see the jam is leaving the sides of the pan and it is nice and thick, spreadable consistency (not runny).
- Or you can check the doneness: Before you start making the jam, keep a small plate or bowl in the fridge to chill. When the jam is thick and ready, you can taste out. Add a drop of jam on the chilled plate and if it sets right away meaning jam is ready. It should not be runny or liquidy.
- Remove the jam to a container/jar or bowl.
- And let it cool completely before storing in the fridge.
