Homemade Mango Jam

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

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 to just eating them fresh, Mango Shrikhand and Mango lassi are my 2 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 learnt 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. Best part is that it requires only 4 basic ingredients.

Here is the step by step recipe for Raw Mango Jam:

Wash and dry the Mangoes. Peel and cut into 1/2 inch cubes. This recipe makes a chunky mango jam where you can bite into the smooth and luscious texture of mango.

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.

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe Save Saved!

4 from 6 votes

Homemade Mango Jam

A simple but flavor packed homemade mango jam recipe made with few basic ingredients and without any preservatives, additives, artificial sweetners or colors.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Jam

Cuisine: Indian

Servings: 6

Calories: 113kcal

Author: Archana Mundhe

Ingredients

• ▢ 1 cup semi-ripe mangoes peeled and cut
• ▢ 3/4 cup sugar
• ▢ 1/4 teaspoon citric acid
• ▢ 1 teaspoon saffron

Instructions

• 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 the jam in clean-dry mason jar and keep refrigerated.
• Enjoy on a slice of toast for breakfast or as crostini with some ricotta cheese.

Nutrition

Calories: 113kcal | Carbohydrates: 29g | Potassium: 46mg | Sugar: 28g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 3mg

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.