Mango Jam Recipe
Prep
15 min
Cook
3None
Servings
3 jars
Calories
45
Ingredients
4 cups ripe mango pulp (about 6 mangoes — Sindhri best)
2 cups sugar
3 tablespoons lemon juice
1/2 teaspoon cardamom powder (optional)
1 packet pectin (optional — for firmer set)
Instructions
Prepare Pulp
Peel and blend mangoes into smooth pulp. Sindhri works best — zero fiber and maximum sweetness means less sugar needed.
Cook
Combine mango pulp, sugar, and lemon juice in a heavy-bottomed pan. Bring to a boil over medium heat, stirring constantly.
Simmer
Reduce heat to medium-low. Cook for 25-30 minutes, stirring frequently to prevent sticking. The jam is ready when it coats the back of a spoon and a drop on a cold plate wrinkles when pushed.
Jar
Pour hot jam into sterilized glass jars. Seal immediately. The jars will vacuum-seal as they cool (you will hear a pop). Store in a cool, dark place for up to 6 months. Refrigerate after opening.
Tips
The Plate Test
Drop a teaspoon of jam on a cold plate. Wait 30 seconds, then push it with your finger. If it wrinkles and holds its shape, the jam is set. If it runs, cook longer.
Sugar Reduction
With Sindhri (Brix 22-24), you can use 1.5 cups sugar instead of 2. The jam will be slightly softer but the mango flavor will be more pronounced.
FAQ
How long does homemade mango jam last?
In sterilized, sealed jars: 6-12 months unopened in a cool, dark place. After opening: 3-4 weeks refrigerated. Signs of spoilage: mold, off smell, or fizzing.
Do I need pectin?
Mango has natural pectin, especially when slightly underripe. For a softer, more spreadable jam, skip pectin. For a firmer jam (like store-bought), add one packet of commercial pectin.