Easy Homemade Mango Jam Recipe with Pectin | Video

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.

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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.

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.

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.

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.

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 full rolling boil.

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.

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

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

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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

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Course: condiments

Cuisine: American

Servings: 64 servings

Ingredients

1x2x3x

• 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

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