3 Ingredients Mango Jam Recipe

5 from 1 vote

This is a delicious, luscious, summer favorite mango jam recipe. Learn how to make gluten-free jam in a few simple steps.

Prep Time10

Cook Time30

Resting Time10

Total Time50

Course: Breakfast, Side Dish

Cuisine: American

Servings: gram

Calories: 7kcal

Dice half of the mango pulp or roughly chop it into tiny pieces. Transfer to a bowl. Add granulated white sugar. Mix nicely. Set aside for 10 - 15 minutes. After 10 minutes, sugar will be completely dissolved with the mango pulp and a yellow color juice will be released. Do not rush this process.
Transfer the mango pulp along with all the yellow liquid to a saucepan. Turn on the stovetop heat to low. Start cooking the jam.
Blend the remaining half of the mango pulp without any water. Add to the simmering pulp along with the lemon juice. Stir to combine.
Stage 1, the jam will be watery, with big chunks of mango. Keep cooking on low heat, while stirring at regular intervals.
Slowly, the texture of the jam would thicken a bit. Use a potato masher or a ladle to gently mash the mango pieces. Keep stirring at regular intervals.
After 15 – 20 minutes on low heat, the mango pieces mashed nicely, and the jam will start sticking to the spoon. Turn off the heat.
To check the consistency of the mango jam, spread a big tablespoon of jam on a plate. The mango jam should be thick, doesn't drop off easily, and will stick to the plate. Else continue to cook further.
Allow the mango jam to cool down completely at room temperature. Store the cooled mango jam in a clean, sterlisied glass jar with a tight fitting lid.
Serve mango jam on a bread slice or store in the refrigerator.

You can use canned mango pulp as well for this jam recipe. Adjust the amount of sugar according to the taste of the canned mango.
Use fine granulated white sugar for this mango jam recipe. And not powdered sugar, icing sugar, or big crystals of sugar.
Make sure to use an enamel-coated ceramic or nonstick saucepan for making the jam rather than the cast iron pan, aluminum, or any other reactive metal cookware.
Do not add any water or juice/syrup while cooking the jam. The mango needs to cook in their own natural juices and sugar.