Mango Jam

Mango season is going to be over soon. The juicy and very pulpy Mangoes in the market at the end of the Mango season are best for making Jam. Mango jam has a unique flavour. It is seldom available in the stores. Last week I made some Mango Jam. Here is our family recipe of Mango Jam

Mango Jam


  • 4 cups mango pulp
  • 2 and ¾ cups sugar
  • Juice of four lemons


  • Peel the ripe Mangoes. Remove the seeds. Cut the mangoes into cubes.
  • Puree the mango cubes. Add sugar and leave for an hour or till the sugar dissolves completely. 
  • Add lemon juice. Cook in a non-aluminium heavy bottomed vessel on a low flame. Keep stirring the jam continuously to avoid sticking to the bottom of the vessel.
  • The jam should reduce to about half of the original volume and it should be gel like in consistency. 
  • To check for doneness, use the "parting the sea" technique. Take a spoonful of jam and spread it on a plate. Refrigerate the plate for 1 minute. Run your finger in the middle of the jam. If it remains open and does not flow back together, it is done.
  • Turn off the gas. In the meantime, sterilise the bottles. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven. Fill the jam in the sterilised bottles while the jam is hot.

Mango jam has a beautiful golden colour.  It is definitely the tastiest of all the jams.

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  1. Apt for the mango season again! Which variety of mango did you use? I love the sheen on your finished jam and the cute label on your bottle!

  2. Hey namita which variety of mangoes did you use? By the way your Strawberry and orange jam recipes are superb! My kids and I are addicted :)

    1. Hello Christine, I used "langra" variety for this jam. You may use any variety. However, pulpy and juicy mangoes are preferable. Thank you for trying my recipes and for your words of appreciation :)