Mango Jam Recipe

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My morning starts off with 2 pieces of wheat bread toast, spread with some fruit jam on it (usually strawberry) along with a cup of tea. I eat this at work, so it keeps me full for about 2 hours and manages to get me until lunch.

 

Late Sunday afternoon I realized that we were out of jam and we had already finished the grocery for that week. I did not feel like going to the grocery again and decided on the next best thing which was to prepare it myself! I did not have strawberries at home, but did have some mangoes and so decided to make jam from it. The great advantage of making it at home, is we control the amount of sugar and there is no addition of preservatives or pectin.

 

This was the first time that I tried my hand at making Mango Jam, but based on experience of making preserves I knew that the preparation was going to be easy. After the fruit pulp is extracted and set on a pot it does not require constant stirring or monitoring and is very forgiving.  More sugar can be added any time during the process to enhance sweetness etc. It is one of those few recipes where in you could go wrong with.

 

At first I did not add the lemon juice as I was not sure if adding tartness to this was a good idea. But then half way through I was checking for taste and realized that it had something missing. So then I added the lemon juice and the taste was complete. So please do not skip on the lemon juice.  Once prepared the taste, color and texture are worth dying for. J

 

Please note that this recipe of Mango Jam is more of a guideline so use it and change it as per individual requirements. I say that because the size of the mangoes, the sweetness or tartness, the juice content can vary.  I used 2 mangoes that were juicy and sweet.

 

 

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Adding cardamom powder is optional, but I love the combination of mango and cardamom. This reminds of the Mango Murabba (Sweet mango relish/ Sweet mango pickle) that my mother used to make. Mango murabba is made by grating green/not to ripe mango and then cooking it over the stove top along with sugar, cardamom and kesar. Goes well with Rotis, Dosas, Idlis and not to forget bread!

Ingredients:

  • 2 mangoes (completely ripe) (resulted in about 4 cups of fruit pulp)
  • 1 cup sugar (increase depending on the tartness of the mango)
  • 2 Tbsp lemon juice
  •  ½ tsp powdered cardamom

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Method:

  • Peel the mangoes and extract the pulp or cut the flesh into small pieces (Toss the pit of course). Do not worry if there are some lumps of the fruits, it will eventually dissolve as the process goes by.
  • Take a heavy bottom pan; add the mango pulp on medium heat. Mine had good amount of mango juice and I waited for about 7-8 minutes before the water had evaporated.
  •  Add the sugar and then mix well. Stir in between and let the heating continue.
  •  After about 2o minutes when the water content has evaporated, it begins to thicken.
  •  Add the lemon juice and mix well. Continue for about 10 minutes to cook and allow it to thicken.
  • Please note that the jam thickens after it is cooled, so keep that in mind as well.
  • Finally add the powdered cardamom, mix well. Allow to cool and store in air tight container.

Tastes excellent with Chapathis, Dosas, Idlis and Bread Toast.

 

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35 comments

  1. Upsi says:

    I am craving for a toast with this jam right now. And some tea too.

    If only I could throw a tantrum.

    Jee, RC!!

    Btw, the pics have such a warm inviting feel to it, the kind that says winter is not too far away and lets sit down by the fire place.

  2. Soma says:

    Mouthwatering. I feel like dipping that spoon in it & giving it a big lick!! this jam would not last for more than 3 days in my house Supriya.. it would be consumed as dessert.

  3. Anu says:

    This looks awesome – I fell flat for it! I love the Kissan mango jam.

    Wants me to run to the store now and get mangoes and start making this. Love it!

  4. Sharmila says:

    I had the same experience when I tried to leave out the lemon juice .. learnt my lesson. 🙂 Great looking jam RC .. I’ll try with the cardamoms the next time.

  5. Arch says:

    Looks really lovely RC…Its wonderful making jam at home, right ! I had a whole load of plums a while back and made plum jam for the first time – came out real well – added a bit of ginger and cloves – gave it a nice flavour ! Mango jam looks perfect and inviting…

  6. Aparna says:

    Mnot a great fan of toast nd jam but i can have mango jam in spoons just like tht….. lovely Jam dear…nd magoees r my all time fav fruit 🙂

  7. Sonu says:

    Thanks for reminder RC. I have been postponing to make it at home. Mango murabba…I also used to have it back in India. I am sure this Mango jam must be requally delicious. 🙂

  8. Desi Soccer Mom says:

    That looks yummy RC. Making jams is so simple I wonder why I don’t make it enough. What mangoes did you use or should I ask where did you buy them from? I have never really bought a mango in the US that I liked 🙁

    Jaya, even I ask myself the same question as to why I don’t make it often. It is easy to prepare and tastes delicious. We buy mangoes from Costco, they have something called Atulfo which tastes delicious. They also carry another brand mago from Mexico which is usually hit or miss. Sometimes they are sweet, but other times have lots of fibre which is not edible

  9. Ujwal says:

    I just have a bottle of murabba sitting in my fridge made lovingly by my MIL.. :D.. My MIL makes excellent murabba and it is to die for..

  10. Alka says:

    This is repeatedly made at our homes every summer(when mangoes are bountiful) and we do refrigerate it for few months .As you said, we generally use green unripe Rajapuri or totapuri varieties) mangoes .They give that perfect tangy tick..Also the lemon juice added at the beginning of making this marmalade serves 2 purposes, first it helps removing the scum from sugar if any, and secondly it helps to avoid crystallization of sugar.Thats what my mom says..I dont know much of chemistry behind making this,but yeah this is sure hit at my MIL’s place, and kids go crazy with this 🙂
    Btw lovely looking jam,Just feel like scooping out some from here, though there are still 2 jars of jam lying in my refrigerator…talk about greedy people dear…lol

  11. CurryLeaf says:

    Delightful RC.Looks great and yes,its better homemade.We can control sugargoing in.I think I missed several of your posts.I also agree with Aparna.In MW its effortless.

  12. deepti says:

    hi…yummy looking jam…want to make sme immediately

    but my probs is my bleber is gone…can i use the mango pulp[ready ones available in tins}

  13. redchillies says:

    Definitely Deepti, you can use mango pulp for this, but it might take longer to set and also it might not be very chunky.

  14. Mamata says:

    Nice jam.. This reminds me of my mom making such jam with avala (bettada nellekai in Kannada) in similar way. You can have it a teaspoonfull every day its very good for health or you can spread it on bread or have it with chapati too.

  15. redchillies says:

    Thanks Mamtha, that is a good idea. In fact, nw that you mention my mom used to make this and it was called Avale goud lonche 🙂

  16. Opal says:

    This is my first time on your site. I was looking for jam recipes that do not require pectin and especially I was looking for a recipe for Mango jam. My nephews have falling in love with Mango-Habanero sauce, so I thought I would find a recipe for Mango Jam and add habanero peppers. I will let you know how it turns out. Am going to the grocery store this afternoon. I just finished making apricot-habanero jam, but I am not too enthused about the recipe. It required apple cider vinegar and I am not a fan of jams or jellies made with vinegar.

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