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5 from 1 vote

Mango Jam

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 cups


  • 6 to 7 large Philippine mangoes ripe but firm
  • 1 cup sugar
  • juice from 1 lemon
  • 2 tablespoons pectin


  • 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 over low heat, combine mango, sugar, lemon juice and pectin. Cook, stirring regularly and mashing with back of spoon, until sugar is dissolved. Bring to a boil.
  • Increase heat to medium and continue to cook, skimming foam that floats to top, 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.