Mango jam is a simple preserve made by cooking mango puree with sugar and lemon juice. It has a soft, spreadable texture due to low pectin in mangoes, though it can be slightly thick when cooked longer. The taste is sweet with a slight tang, depending on the amount of lemon juice added. It works well as a spread, filling or dessert topping.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 2 · 2 cups
  • Category: Condiment
  • Cuisine: World

Ingredients

  • 4 to 4 ¼ cups (1.15 kg or 5 medium sized) mangoes
  • ¾ cup or 150 grams sugar
  • 1½ to 2 tablespoons lemon juice (– fresh and not bottled *check point no 2 in notes below)
  • ½ tsp vanilla extract (– optional)

Method

  1. Blend chopped ripe mangoes to a smooth puree.
  2. Heat mango puree and sugar in a thick, heavy and deep pan on low heat. Stir well until the sugar dissolves.
  3. Cook on low to medium heat, stirring often so it does not stick.
  4. The mixture will begin to bubble and splutter, especially with thick mango pulp. Partly cover with a lid or use a mesh lid. Do not cover completely.
  5. If spluttering is too much, reduce the heat. Stir every few minutes using the lid as a shield.
  6. As it cooks, the mixture will reduce and the spluttering will stop. Remove the lid and continue to cook, stirring more often as it thickens.
  7. Cook until the jam looks glossy and thick.
  8. Add lemon juice and mix well. Continue to cook until the jam thickens further and falls from the spoon in sheets.
  9. Check doneness using simple tests. For the plate test, the jam wrinkles when pushed. For the sheet test, it falls in thick sheets. For the spatula test, it leaves a clear path in the pan briefly.
  10. The mango jam should be thick, glossy and spreadable.
  11. Turn off the heat and place the pan on the countertop.
  12. Add vanilla extract if using and mix well.
  13. Pour the hot jam into a clean, dry glass jar. Seal and let it cool completely, then refrigerate.
  14. Serve on toast, bread, roti or paratha. It can also be used as a cake or cookie filling, or with yogurt and desserts.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.