Name: Homemade Mango Jam
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup semi-ripe mangoes peeled and cut; ¾ cup sugar; ¼ teaspoon citric acid; 1 teaspoon saffron

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Homemade Mango Jam - A simple but flavor-packed recipe made with few basic ingredients and has no preservatives, additives, artificial sweeteners, or colors.

Raw Mango Jam in glass jar with spoon on striped dish towel

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Happy spring, Happy summer and Happy Mango season! I am SO jealous of all my family and friends in India enjoying the mangoes. My most favorite fruit, especially the 'Alphanso' variety is in season. Best way to enjoy them? Cut up like a dozen of them in a giant platter and enjoy with family and friends!

In addition to just eating them fresh, Mango Shrikhand and Mango lassi are my absolute favorite recipes!

Last year, I had an amazing summer with a memorable trip to India and Italy. For the first time in 18 years, I got to feast on Alphonso mangoes that were in season. For me, Alphonso mango will always be THE symbol of an Indian summer.

The very first week of my India trip, I visited my childhood friend Priya, who is a gourmet cook and a gracious host! She cooked many delicious and unique meals for us. I wish I could have stayed longer with her and learned more of her amazing recipes.

One of her recipes, is the homemade mango jam made with semi-ripe alphonso mangoes and aromatic saffron. This raw mango jam has a beautiful texture with pieces of mangoes, gorgeous color and an irresistible aroma. It was a very different and refreshing take on the traditional raw mango preserve 'Murraba' that I was used to eating in India.

Alphonso mangoes are so flavorful by themselves and this recipe, I thought; was a great way to bottle up those summer memories and flavors for the rest of the year when the mangoes are not in season.

After I came back, trying out her Mango Jam was high up on my must-have list! So here is the simple yet flavorful recipe for the homemade mango jam without any preservatives or artificial colors.

I obviously did not get the Alphonso mangoes here in the US, but I got the semi-ripe Mexican mangoes which are pretty flavorful in the summer. I followed her exact steps and I was surprised to see how easy it was to make the mango jam. The best part is that it requires only 4 basic ingredients.

How to Make Mango Jam

Wash and dry the Mangoes. Peel and cut into ½-inch cubes. This recipe makes a chunky mango jam that you can bite into the smooth and luscious texture of mango.

mango cut up on a wooden cutting board with knife

Put the cut mangoes in a bowl and add sugar to it. Let it sit for 30 mins until the sugar is almost dissolved.

Take a heavy-bottomed pot and pour the mango and sugar mix in it. Cook on medium heat, stirring gently for 10-15 minutes until the sugar syrup starts to thicken slightly.

Turn the heat off, add saffron and let it cool for 15-20 minutes. Once the syrup cools down, add citric acid to it and cook again for 5 minutes until the citric acid is completely dissolved. Turn the heat off and let the jam cool down. Bottle it up in clean-dry mason jars and keep refrigerated. Enjoy on a slice of toast for breakfast or as crostini with some ricotta cheese.

mango jam on piece of toast on a white plate with a knife

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4 from 6 votes