Easy Mango Jam

Homemade Mango Jam with Ginger is as easy as it is delicious. Fresh mangoes, lime juice, sugar, and ginger juice are all you need for this amazing spread. No artificial pectin needed! Tropical, sweet, and fruity, this jam is perfect for spreading on toasts or biscuits, add a dollop to morning yogurt or on top of a bowl of ice cream. Use it to add a sweet element to baked chicken or other savory dishes!

How To Cut A Mango

Mangoes are notorious for being a bit difficult to slice up because of their hard core. To safely and easily cut a mango, make sure the stem is on top then make a vertical cut on each side about ¼ inch away from the center. Cut the flesh of each half of the mango slices in a gridlike pattern and use a spoon to scoop out the diced cubes.

Do I Have To Use Pectin When Making Jam?

When it comes to some fruit jams, pectin can be a necessary ingredient. Pectin is a starch that is generally used as a thickening agent in cooking and baking. It is naturally occurring in fruits and vegetables but some have higher levels than others. When it comes to mangoes, the natural sugars in the fruit work well with the lower levels of pectin overriding the need to add more. In other words, you won’t need to add artificial pectin when making mango jam. This recipe is truly an easy one!

How Can I Make Ginger Juice?

To make your own ginger juice: Peel and chop a 1-inch piece of ginger. Place it in a garlic press and press firmly to extract the juice. Alternatively, you can set a small, fine strainer in a small bowl. Peel and finely grate a 1-inch piece of ginger. Place the ginger in the strainer and press on it with a spoon to extract the juice if you don’t own a garlic press.

What You Need To Make Homemade Mango Jam With Ginger

• Chopped, Ripe, Fresh Mango
• Sugar
• Fresh Lime Juice
• Fresh Ginger Juice (optional

How To Make The Recipe

Combine the chopped mango, sugar, fresh lime juice, and fresh ginger juice (if using) in a medium saucepan.

Cook this mixture over medium heat, stirring and mashing the mango with a fork, until the mixture has thickened to your desired consistency.

Remove the pan from heat and let the jam cool. Place the jam in a jar or sealable container. Spread it on your favorite bread, use it in pastries, or even use it to top pork chops or chicken. Enjoy.

Storing The Recipe

Store the mango jam in an airtight container, like a mason jar, in the refrigerator for up to 2 weeks.

Recipe Tips

• For a spicy variation, add diced jalapenos or chilis to the mixture. Cook along with the mango puree.
•  You’ll want to cut the mango chunks smaller than you may think you need. Unlike some fruits, mango doesn’t break down much in the cooking process. 
•  Try to choose mangoes that aren’t stringy or remove excess strings before cooking. You’ll also want mangoes that are ripe but not overly ripe. 
• For a thinner consistency you can add water to the mixture. 
• This jam is great for bread and baked goods, add it to yogurt or ice cream, or even top a savory dish like baked chicken or pork chops.