Go Back
+ servings
Top view of a jar of mango jam without the lid on.
Print Recipe
4.75 from 4 votes

Mango Jam without Pectin

Absolutely easy mango jam recipe without pectin. With just 3 ingredients, you can literally make this jam anytime you want!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 400 ml
Calories: 4kcal
Author: Priya Maha

Ingredients

  • 500 g mangoes skin peeled and chopped
  • 300 g white sugar
  • 1 tablespoon lemon juice

Instructions

  • Wash and peel the mangoes.
  • Cut the flesh into small cubes. Discard the seeds.
  • Place the cut mangoes in a deep saucepan.
  • Add sugar and strained lemon juice and cook over low heat.
  • Stir the jam every few minutes. The jam will be watery as the sugar melts.
  • Continue to cook over low heat until the jam thickens, about 20 to 25 minutes.
  • If you have a candy thermometer, cook the jam until it reaches 105°Celsius or 220°Fahrenheit and remove from heat.
  • If you don't have a candy thermometer, as soon as you see the jam thickening slightly, spoon some into a plate. Let it cool down and push it with your finger. If the surface wrinkles, the jam is ready. If not, let the jam cook for a few more minutes and continue the test.
  • The jam will thicken more as it cools down, hence, it is best to not let it thicken too much on heat.
  • Let the jam cool completely before spooning into a clean and lightly heated bottle.
  • Place the lid and keep the jam refrigerated.

Notes

  • Choose well ripened fresh mangoes, these will definitely make a better tasting mango jam than the unripe ones.
  • Always go for the type of mango with less thread in the flesh. Some mango varieties have a very thready mango pulp. When made into jam, you will end up with jam that has a lot of thready pulp in it.
  • If you do not like your mango jam with chunks of the fruit pieces in it, you can chop the mangoes into tiny pieces or process them smooth in a food processor or immersion blender.
  • Peel the mangoes before chopping them. We do not want any mango skin in the jam.
  • If you have a candy thermometer, remove the jam from heat as soon as it reaches 104 degrees Celsius or 220 degrees Fahrenheit.
  • Otherwise, you can check is the jam is done by cutting through the jam with a spoon. If you see a line that takes 2 or 3 seconds to close, the jam is ready and can be removed from heat.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg