Mango Jam With Pectin Recipe

Mad Mango Jam Recipe with Pectin

Fed up of boring old strawberry jam? I have a great alternative for you to try making this season – mango jam!

Perfect spread on toast or as the final topping on scones, mango jam has a rich, tropical flavor that will allow you to jar up the sweetness of mango season that little bit longer.

Mango has always been one of my favorite fruits, and I always love to try out new dishes and food with it whenever it comes into season.

Seeing as there are a variety of mango species out there, it means that mango can be enjoyed all year round, and I particularly love making any excess mango leftover in my kitchen into tangy, moreish jam!

Mango Jam With Pectin

Source: https://www.shutterstock.com/image-photo/mango-jam-187183325

If you’re interested in giving your standard breakfast toast a tropical twist, then look no further than fresh mango jam.

Below, I’m going to be talking you through all the ingredients and instructions needed to jar up some of your very own mango jam, and the best part? You can make it from the comfort of your home.

Is Mango Good For Making Jam?

Good question! If you’re currently wondering this question, then rest assured that you’re not alone. When I first started trying my hand at making mango jam, I quickly realized that, no matter what I did, I just couldn’t get the jam to set.

Amidst my frustration, I realized that I had overlooked one of the most important ingredients required to make mango jam – pectin!

If you’re already familiar with jam making, then I’m sure you’ll already know that certain fruits are easier to make into a jam than other types, and this all comes down to their pectin levels.

Now, even though sugar certainly plays a large part in helping to set jam so that it is edible, another huge factor that comes into play is pectin, and mango just so happens to have very low levels of it.

As mangoes have very low levels of naturally occurring pectin, it means that mangoes need a little extra help than other types of fruit when it comes to turning them into a delicious jam.

It’s not all doom and gloom, though, because the good news is that you could simply make up for their low levels of pectin by adding in a substitute.

Alongside mixing in pectin, another way you could choose to raise the pectin levels of your mangoes is to pair them with another citrus fruit that has high levels of pectin, such as lime.

Although, I wouldn’t recommend using another citrus fruit unless you want your jam to taste very zesty!

Top Tips For Making Mango Jam:

  • If you plan on making mango jam all year round, we recommend choosing mangoes that aren’t too ripe, otherwise, you will have a hard time trying to set the jam properly, and try and pick a mango variety that isn’t overly stringy.
  • To make the preparation process easier, cut your mangoes into small cubes.
  • If you do have to use stringy mangoes, you should try to remove all of the larger strings in your mangoes. If they are very stringy, then we recommend blending them in a blender to help get rid of the stringiness, and then also strain your jam after it has been made to help improve the smoothness of the jam.

How To Make Mango Jam:

Below, you’ll find my perfect recipe for making mango jam. In this recipe, I have made sure to use pectin (to make sure that it sets correctly) and will last you around two weeks if kept open in your refrigerator, or around 6 months if kept in a jar. Read on to learn how to get a taste of the tropics!

What You’ll Need:

  • ½ lime zest
  • 1 tablespoon of lime juice
  • ½ cup of sugar
  • Pectin
  • 2 cups of diced mangoes

Mango Jam: Instructions:

  1. To begin, start by cleaning and peeling your mangoes so that only the flesh is left. If you notice any stringy bits inside the mangoes, try your best to remove as many of the strings as possible, as this will ensure that the jam is nice and smooth.
  2. Dice your mangoes into little cubes, as this will make it easier for you to place your mangoes inside the saucepan.
  3. Once you have diced up all of your mangoes, place them inside your saucepan with some water, and pop your heat on a low setting. Allow your mangoes to simmer and boil for around 20 to 30 minutes, or until you notice that the mangoes have thickened. If you want to test your mangoes prior to taking them off the low heat, then you can take a little bit of one of the diced mangoes and place it on a plate. If the mango sets, then you’ll know that the diced mangoes simmering in the saucepan are ready to be taken off the heat and allowed to cool down.
  4. Once you are happy with the thickness of your mangoes, take a wooden spoon and begin to thoroughly mix all of the mangoes together. Then, pour in your sugar, lime zest, and lime juice, and mix all of them together. Then, mix in a few spoonfuls of your pectin.
  5. Keep stirring all of your mangoes together until you have a thick mixture that is beginning to set.
  6. Move your mango jam into a cold bowl, and inspect it for any signs of stringiness. If you can see that there are lots of stringy bits inside the mango jam mixture, then we recommend using a strainer which will help to separate the jam from the stringy parts of the mango.
  7. After you have done this, you will then need to decide whether you want to store your jam inside a jar which will keep for a good number of months, or if you would like to keep your jam in a bowl in your refrigerator, which will keep for around 2 weeks.

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