Mango Jam

After months of anticipation, I was finally able to satiate my craving for mango royale. I have to say, the cake turned out great, with every bite as good as I expected. But since I had a few pieces of mangoes left after the cake, I thought I might as well bottle this luscious fruit to feed my future need. So I made mango jam! As I processed enough only for my personal enjoyment, I didn't sterilize my jars but here is a link to check if you want more information regarding safe canning.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 2 votes

Mango Jam

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Author: Lalaine Manalo

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2 cups

Ingredients

• 2 cups diced mangoes (about 2 large)
• 1 cup sugar
• 1 tablespoon lemon juice

Instructions

• Hold the mangoes standing and with a knife, cut from the top down on one side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits.
• In a pot, combine mango, sugar, and lemon juice. Bring to a boil until sugar is dissolved.
• Lower heat and cook, mashing with the back of spoon, for about 25 to 35 minutes or until mixture thickens.
• To check for doneness, use the "parting the sea" technique by transferring a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the middle of jam. If it remains open and does not flow back together, it is ready.
• Transfer mango jam to jars while hot. Allow to cool before sealing completely and store in refrigerator.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”