Mango Jam

Find more recipes at fussfreeflavours.com

No ratings yet

This delicious tropical mango jam is made with frozen mangoes for an easy recipe that you can make all year round with perfect results. Designed for small batches to suit the modern kitchen.

Servings: tbsp

Author: Helen Best-Shaw

Prep Time5

Cook Time20

Maceration5

Total Time5 25

Ingredients

300 g prepared mango - frozen is excellent
225 g granulated sugar
2 tbsp lemon juice

Instructions

Put all of the ingredients in a bowl and cover, leaving them to macerate for several hours (overnight is ideal).
300 g prepared mango, 225 g granulated sugar, 2 tbsp lemon juice
Transfer to a large, tall pan and bring to a gentle simmer, stirring occasionally to prevent sticking. Continue until you are happy that all the sugar is well dissolved.
While you are cooking the fruit mixture, heat 2 clean jam jars in the oven, ready to fill them with the jam.
Turn up the heat and bring to the boil. Stir to make sure the jam does not stick and burn. Continue until the jam thickens and the bubbles grow larger and slower moving.
Check for setting point using a thermometer (105C/220F), a drip test or a wrinkle test on a chilled plate).
Take the jam off the heat and cool slightly. Then transfer the jam to the jars. This is easier if you pour the jam into a jug and then use the jug and a jam funnel to fill the warm jars while it is still hot.

Notes

Yield

2 200 ml jars (about 1.5 cups)

Storage

Check the jars have sealed. If any fail, keep them in the fridge and use those first. Once they are properly sealed, the jars should be kept in a cool dark cupboard.

Someone once asked me whether you could freeze jam. Jam is a method of preserving fruit that long predates the invention of the freezer and it lasts just as long as anything in the freezer.

Freezer jams are different, but this frozen mango jam is a traditional conserve. You don’t need to freeze it.

Hints and tips

Always use a deep pan. Not only will the jam rise up high to fill most of the pan when it is hot, but it can spit and splash. Boiling jam liquid is hotter than boiling water. You don’t want to scald yourself. You should also use a long spatula or wooden spoon when stirring the jam.

Make sure you heat the jars while you cook the jam, even if they have already been sterilized. If you pour hot liquid into cold glass, the glass may shatter.

If you like making preserves, buy a jam funnel. They are inexpensive and save a lot of mess.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.