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    Home » Condiments » Mango Jam with Pectin

    Easy Homemade Mango Jam Recipe with Pectin | Video

    Published: May 31, 2021 by Pavani · 12 Comments

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    If you are looking for an easy recipe to make with ripe mangoes, then you have come to the right place. Try this Mango jam recipe with pectin. It takes about 30 minutes from start to finish to make this delicious jam.

    You only need a handful of ingredients. Ripe sweet mangoes are most important. Then I add commercial pectin to help in setting the jam. Use it spread on toast or eat by the spoonful, this sweet mango jam is absolutely delightful.

    glass jar with mango jar with a spoon inside

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    Table of contents

    • About the recipe
    • What is Pectin and how to make jam with it?
    • Ingredients
    • Instructions
    • Expert Tips
    • Frequently Asked Questions
    • You might also like

    About the recipe

    Homemade jams are the best condiments to have on hand. They are relatively easy to make and you can control the quality of ingredients. My favorite jam recipe to make in summer is this delicious peach mango jam.

    Mangoes and summer go hand in hand for me. When I see the gorgeous ripe ones in the store, I have to buy them by the crateful. As much as we enjoy eating them as a fruit, I also love making various recipes with them. Like this mango juice concentrate or this Thai sticky rice with mango and this creamy Batido.

    My absolute favorite, however, is making homemade jams. They are quick and easy to make. They also only need just a few pantry ingredients. This recipe actually reminds me of Kissan mango jam.

    Top view of a glass jar with mango jam on a Tray

    What is Pectin and how to make jam with it?

    Pectin is a water-soluble fiber found in many many fruits and vegetables. It exists in the plant cell walls and helps to bind cells together. Some fruits like apples, oranges and lemons contain more pectin than berries or grapes. Citrus fruit contain the most pectin.

    While making jam, certain fruits require the help of both citrus and commercial pectin to set. Strawberry jam is one example that definitely needs pectin to make it set.

    Mango is also a low pectin fruit, which means it does not gel or set readily. Along with added pectin, it also needs a bit of citrus juice to gel.

    glass jar with tropical fruit preserves

    There are quite a few commercial pectin (pectine) available in the market. Sure Jell, Ball and Pomona are some popular brands. Each brand works a little differently.

    For example Pomona brand is a citrus pectin and it requires small amount of calcium for the jam to set. A packet of monocalcium phosphate is included in the package. But I have made this recipe without the calcium and it worked well.

    One another advantage of using pectin powder is that you can make the jam with less sugar. This, of course, varies by brand.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients of mango jam with pectin:

    • Ripe mangoes - try to find ones that are ripe but too stringy. Any variety would work but get the best quality ones you can find.
    • Granulated sugar or honey
    • Pectin - look for a brand that says low sugar
    • Lemon or lime juice
    • Flavoring - I love adding ground cardamom, but vanilla is also a great option.
    ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here's how to make a mango jam with pectin right at home. Start by thoroughly washing and drying the mangoes. Peel and chop them.

    Then using a potato masher or the back of the spoon mash the mangoes to get a coarse texture. If you want a smooth texture, then blend it into a paste. Squeeze the lime or lemon juice.

    step by step photos showing chopped fruit being ground to puree and a measuring cup with lemon juice

    Combine the sugar and pectin in a small mixing bowl and mix well to combine.

    adding pectin powder and cardamom to sugar

    Place the mashed mangoes into a heavy bottomed pan. Add lemon/ lime juice, calcium water and bring the mixture to a full rolling boil.

    dutch oven with fruit puree cooked till boiling

    Add the sugar-pectin mix and keep cooking, stirring constantly for few minutes to dissolve pectin. Bring the mixture to a full boil and cook for couple of minutes.

    To test if the jam has set, place a small plate in the freezer for a few minutes. Then add a teaspoon of jam on it. If it sets up and becomes wrinkly, then the jam is ready. Turn off the heat.

    adding sugar to pan and cooking till mango jam sets

    While the jam is still hot, pour into clean sterilized bottles and let the jam cool completely before closing with the lid. Refrigerate the jam and make sure to use dry spoon/ knife while taking it out.

    Expert Tips

    • Make sure to use a heavy bottom pan to make the jam. Otherwise it might scorch and burn on the bottom.
    • This is somewhat low sugar mango jam recipe. But you can also adjust the amount of sugar added to the recipe depending on the sweetness of your mangoes. You can add up to 2 cups of sugar.
    • Alternately you can use ½~1 cup of honey instead of sugar.
    • To make calcium water -  whisk ¼ teaspoon calcium powder in ¼ cup of water. Stir well and use. Leftover can be stored in the fridge for couple of months.
    • If you want to make mango preserves recipe instead, then coarsely mash the chopped mango and then follow the recipe as written.
    • You can easily double, triple or even half the recipe.
    • Do not worry about making this mango jam with pectin. Most commercially available pectin are made from natural ingredients like citrus fruit. In small quantities it is safe to consume pectin.
    • Make sure to use clean, sterilized jars to store the jam. Always use dry spoon/ knife while taking it out.
    • Jam can be stored in the fridge for up to 2 months.

    Frequently Asked Questions

    Is pectin bad for you?

    Pectin is present naturally in most fruits and vegetables. Most commercially available pectin are made from natural ingredients like citrus fruit. In small quantities it is safe to consume pectin.

    How to test if the jam has set and is ready?

    To test if the jam is set and is ready, place a small plate in the freezer for a few minutes. A a drop of jam on it. It should be firm, non-sticky and should wrinkle when touched.

    What is the difference between jam and preserve?

    My general understanding is that jam is smooth and preserve is a a little chunky. So, if you want to make mango preserves, then coarsely mash the chopped mango and then follow the recipe as written.

    Can this recipe be made without calcium water?

    Yes, absolutely. Most fruit contain some calcium which is enough to activate the pectin. But as a precaution, calcium water is added to the recipe, so the jam jells properly.

    You might also like

    Here are a few more fruit based summer recipes that you might like

    • Mixed Fruit Shrikhand
    • two glass jars with strawberry crush
      Homemade Strawberry Crush Recipe | Strawberry Concentrate
    • Ambrosia Salad Parfait in a glass set over a wooden board
      How to make Ambrosia Fruit Salad Recipe
    • Watermelon Banana Juice Recipe | Summer Refresher
    Glass jar with mango jam

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    glass jar with homemade jelly

    Mango Jam with Pectin

    This is an easy homemade jam recipe with ripe sweet mangoes. Using commercial pectin makes sure that the jam sets perfectly. Spread on toast or eat as is.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Course: condiments
    Cuisine: American
    Servings: 64 servings

    Ingredients

    • 2~3 Medium Ripe Mangoes, peeled and chopped (about 4 cups total)
    • ¼ cup Lemon or Lime juice
    • ¾ cup Sugar*
    • ½ teaspoon Ground Cardamom or vanilla paste
    • 3 teaspoons Pectin
    • 4 teaspoons Calcium water*

    Instructions

    • Wash and dry the mangoes thoroughly. Peel and chop them. Then using a potato masher or the back of the spoon mash the mangoes to get a coarse texture. If you want a smooth texture, then blend it into a paste.
    • Combine the sugar and pectin in a small mixing bowl and mix well to combine.
    • Place the mashed mangoes into a heavy bottomed pan. Add lemon/ lime juice, calcium water and bring the mixture to a boil.
    • Add the sugar-pectin mix and keep cooking, stirring continuously for 2~3 minutes to dissolve pectin. Bring the mixture to a full boil and cook for 1~2 minutes. Turn off the heat.
    • While the jam is still hot, pour into clean bottles and let the jam cool completely before closing with the lid. Refrigerate the jam and make sure to use dry spoon/ knife while taking  it out.

    Video

    Notes

    • Make sure to use a heavy bottom pan to make the jam. Otherwise it might scorch and burn on the bottom.
    • This is somewhat low sugar mango jam recipe. But you can also adjust the amount of sugar added to the recipe depending on the sweetness of your mangoes. You can add up to 2 cups of sugar.
    • Alternately you can use ½~1 cup of honey instead of sugar.
    • To make calcium water -  whisk ¼ teaspoon calcium powder in ¼ cup of water. Stir well and use. Leftover can be stored in the fridge for couple of months.
    • If you want to make mango preserves recipe instead, then coarsely mash the chopped mango and then follow the recipe as written.
    • You can easily double, triple or even half the recipe.
    • Do not worry about making jam with pectin. Most commercially available pectin are made from natural ingredients like citrus fruit. In small quantities it is safe to consume pectin.
    • Make sure to use clean, sterilized jars to store the jam. Always use dry spoon/ knife while taking it out.
    • Jam can be stored in the fridge for up to 2 months.

    Nutrition

    Serving: 1tablespoon | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Usha Rao

      August 29, 2014 at 11:58 am

      I bought a box of mangoes earlier this summer and did not like them at all. Did not dare to buy again. It is always a hit and miss kinda of thing for me with mangoes. Last year I was lucky and my mangoes were sweet and delicious.

      Reply
    2. Srivalli

      August 29, 2014 at 12:30 pm

      OMG Pavani, you had a proper bye bye session with mangoes!!..I didn't have mine..:((...I was so sad that I didn't even enjoy them as I was planning and before I could make all those dishes I wanted to make, the mangoes disappeared!...Good that you were able to enjoy during the season and I relate to your feeling..all of us at home are mango maniac..so no worries...your jam looks so sinful, good to enjoy a good homemade jam!..your props are out of the world!

      Reply
    3. Global Tastes & Travels Inc.

      August 31, 2014 at 7:06 pm

      love that pic from the market. what a perfect way to utilize over ripe mangoes

      Reply
    4. Global Tastes & Travels Inc.

      August 31, 2014 at 7:06 pm

      love that pic from the market. what a perfect way to utilize over ripe mangoes

      Reply
    5. Priya Suresh

      August 31, 2014 at 7:16 pm

      Wish i get a bottle of this jam, coz if i get mangoes i cant even make foods with them, as we love to finish mangoes just like that as soon as possible.

      Reply
    6. Global Tastes & Travels Inc.

      August 31, 2014 at 9:03 pm

      this would be great for the no waste food challenge I am hosting this month and would love it if you would link up - thanks - http://www.eastwestrealm.com/2014/08/no-waste-food-challenge.html

      Reply
    7. Global Tastes & Travels Inc.

      August 31, 2014 at 9:03 pm

      this would be great for the no waste food challenge I am hosting this month and would love it if you would link up - thanks - http://www.eastwestrealm.com/2014/08/no-waste-food-challenge.html

      Reply
    8. Elizabeth S

      September 10, 2014 at 12:39 pm

      What a beautiful recipe! Love that tower of mangoes too - I've never seen anything like it before in real life. Thank you for sharing with the No Waste Food Challenge - could I ask that you update your page to include a link to the challenge page on my website and Chef Mireille's page too?

      Reply
    9. Elaine Newell

      November 14, 2015 at 6:58 pm

      Pectin in jam has a great effect on its thickness. There are numerous health benefits to it as well.http://applepectinpowderbenefitscholesterol.blogspot.com/

      Reply
    10. Pauline

      February 13, 2023 at 4:51 am

      5 stars
      Normally I don’t eat jam, I find it much too sweet. But, I had some over ripe mangoes so tried this recipe. I LOVED the one jar that I ate. Now I am too scared to open the other jars because it is so good that i don’t want to run out of it!

      Reply
      • cookshideout

        February 14, 2023 at 4:50 pm

        Hi Pauline, glad to hear that liked the recipe. Thank you for letting me know about it. Regards, Pavani

        Reply
    11. Pauline

      February 16, 2023 at 6:50 pm

      5 stars
      Brilliant recipe, not overly sweet and tastes spectacular.

      Reply

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