Mango Jam
Ingredients
To make homemade mango jam, you’ll need the following ingredients:
Ingredient Notes
- I grew up eating yellow mangoes, so that is what I am using in this recipe. I have used green + red mangoes before too, and the mango jam was delicious. Either way, you’ll need 2 lbs of mangoes, which is about 6-8 medium mangoes.
- Although we are using granulated sugar, about ⅓ cup of it will be replaced with honey. I believe this adds such a nice subtle flavor to the mango jam, while also cutting back on the processed sugar.
- We will be using both lemon juice and lemon zest, which balances out the sweetness nicely.
For the full list of ingredients and measurements, see the recipe card below.
💡 Recipe Tips
- Use fresh, ripe mangoes! The more ripe, the more flavorful the jam.
- Cook the jam in a large, wide pan. I actually like using my sauté pan because it’s super wide and shallow, which helps it cook more evenly compared to a deep pot.
How To Make Mango Jam At Home
Step 1: In a large pan, add diced mangoes, lemon juice, lemon zest, granulated sugar, and honey. Cook on medium heat, stirring often. Once the mangoes soften, use a masher to break them up.
Step 2: Gently boil for 15-25 minutes, until thickened. To check if it is done, drag your spatula across the bottom of the pan. The spatula should leave a clear trail and the jam should take 2-3 seconds to fill the space back up. The jam will also thicken a bit more once cooled. Remove from heat and transfer to storage containers.
For full instructions, see the recipe card below.
FAQs
You can try out the spatula test, which is what I use in this recipe!
Drag your spatula across the bottom of the pan: the spatula should leave a clear trail and the jam should take 2-3 seconds to fill the gap back up.
I encourage you to put the jam back on the stove and keep cooking it!
You can mix in a splash of water at a time.
Yes, you can omit the honey. Replace it with 1/3 cup of sugar instead.
Yes, you can use frozen mangoes. You don’t even have to let them thaw—add everything to the pot and cook as usual.
🫙 More Jam Recipes
I really hope you enjoy this easy mango jam recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
📖 Recipe
Mango Jam
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- wooden spatula
- masher
Ingredients
- 2 pounds (907.18 g) mangoes diced, I used 8 medium yellow mangoes
- 1 cup (200 g) granulated sugar
- 3 tablespoons (63 g) honey
- 1 tablespoon (6 g) lemon zest from 1 medium lemon
- 3 tablespoons (45 g) lemon juice from 1 medium lemon
Instructions
- In a large saucepan, stir together all of your ingredients: 2 pounds mangoes, 1 cup granulated sugar, 3 tablespoons honey, 1 tablespoon lemon zest, and 3 tablespoons lemon juice.
- Turn the heat to medium and stir. Once the mangoes soften, mash them up in the pan. Gently boil for 15-25 minutes, scraping the bottom + sides of the pan often. It will be really liquidy at first, then cook down and thicken.
- To test if the jam is done, drag your wooden spatula across the bottom of the pan. If it leaves a clear trail and the jam takes 2-3 seconds to fill in the gap, it's finished! It will continue to thicken while it cools.
- Enjoy!
Notes
- Want to omit the honey? Replace it with ⅓ cup sugar instead.
- Tips:
- Use fresh, ripe mangoes! The more ripe, the more flavorful the jam.
- Cook the jam in a large, wide pan. I actually like using my sauté pan because it’s super wide and shallow, which helps it cook more evenly compared to a deep pot.
- Storage: Homemade mango jam can last up to 2 months in the fridge. You can also store it in the freezer and let the jam thaw overnight before using. For long-term storage, you can always can your mango jam! It can last for over a year if left unopened.