Best 17 Mango Jam Recipes

PINEAPPLE MANGO HABANERO JAM

Steps:

• Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
• Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
• Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
• Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

MANGO JAM

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.

BEAR'S PINEAPPLE MANGO HABANERO JAM

Steps:

• Fruit can be either fresh or frozen. Frozen actually seems to work best.
• Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
• Add the sugar and stir until dissolved.
• Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
• Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
• Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
• Process jars in hot water bath for 10 minutes.

MANGO AND PINEAPPLE JAM

Steps:

• Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
• Cook 5 minutes.
• Add rest of ingredients, mix well and bring to a boil.
• Boil rapidly 15 to 20 minutes, stirring often, until thick.
• Pour into small sterilized jars.
• Seal and store in cool place.

MANGO JAM

Steps:

• Prepare jars/lids.
• Peel and dice mangoes.
• Measure mangoes, pour into a kettle, and add equal amount of sugar.
• Add juice of 1 lemon and zest of 1/2 of lemon.
• Add just enough water to keep from sticking, about 1/4-1/2 cup.
• Cook until soft.
• Immersion blend until smooth or work in batches with a blender.
• Cook until thickened.
• (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
• Pour in jars and seal.

PINEAPPLE MANGO HABANERO JAM

Steps:

• 1. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. 2. Add the sugar and stir until dissolved. 3. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. 4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. 5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. 6. Process jars in hot water bath for 10 minutes.

MANGO & PINEAPPLE JAM RECIPE - (4.5/5)

Steps:

• Peel mango and cut in small pieces, then mash with potato masher to bring juice out. Cook 5 minutes. Add rest of ingredients, mix well and bring to a boil. Boil rapidly 15 to 20 minutes, stirring often, until thick. Pour into small sterilized jars. Seal and store in cool place.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.

STRAWBERRY MANGO, PINEAPPLE JALAPENO JAM

Steps:

• 1. Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients
• 2. Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.
• 3. Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes.
• 4. Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again. USES: Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.

MANGO JALAPENO JAM

Steps:

• place chiles, manoes and lemon juice in a pot.
• Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
• Bring to a full boil, one that cannot be stirred down, stirring occasionally.
• Add the rest of the sugar and return to boil for one more minute.
• Remove from heat. Remove any foam.
• Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

MANGO-CHILI JAM

Steps:

• Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.
• In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
• Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.
• Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.
• **Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.

MANGO LIME REFRIGERATOR JAM

Steps:

• Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
• Mash, using a potato masher until well blended.
• It can be a little chunky, but really try to crush everything together well.
• Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
• When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
• Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
• Remove from heat.
• Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
• Flip upside down and let rest 5 minutes on their lids.
• Return to upright position and let cool.
• Store in refrigerator,unopened,up to 6 months or in freezer.
• Once opened, use up in several weeks.

MANGO-ORANGE JAM

Steps:

• In a large saucepan, combine mangoes, lemon, orange juice & zest, and pectin.
• Crush with potato masher.
• Heat & stir over high heat, bring to a boil.
• When it is a rolling boil, stir in the sugar, return to rolling boil, cook for TWO minutes (exactly); continue stirring.
• Remove from heat, spoon into HOT jars, leaving 1/2-inch headspace.
• Cover with lids and rings; process in a hot-water bath for 10 minutes.

SCONES (BISCUITS IN USA) WITH VANILLA BEAN AND MANGO JAM

Steps:

• Vanilla Bean and Mango Jam - combine all the ingredients in a heatproof microwave-safe bowl. Microwave, uncovered for 8 to 10 minutes or until thick and jam like (jam will thicken on cooling).
• For scones - preheat oven to 230C fan forced.
• Line a baking tray with baking paper.
• Combine flour, sugar and salt in a bowl, add milk and cream and stir with a knife until dough comes together.
• Knead lightly on floured surface until dough comes together and is smooth.
• Gently press out to a 3cm thick round.
• Cut into scones and place on baking tray (dip scone cutter into flour and it will make the job easier).
• Bake 10 to 12 minutes or until golden and cooked through.
• Serve hot with butter and jam.

SWEET AND SUGAR FREE - MANGO JAM

Steps:

• 1. Put in a sauce pan and simmer until desired thickness. Makes 1/3 cup. keep in fridge. Good on morning toast or as a topping to a dessert.

CRANBERRY MANGO JAM

Steps:

• Add all ingredients to a large Dutch oven or other cooking pot.
• Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
• Slowly bring the mixture to a boil over medium heat,stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel. Top thejars with a lid and lid ring.
• Process the jars in a water bath canner for 15 minutes.Remove and let cool completely.
• Makes about 7 (1/2 pint) jars.

APRICOT/MANGO JAM RECIPE - (5/5)

Steps:

• In a large dry bowl, mix the apricots and the sugar. Cover and let it stay overnight in a cool place, stirring once or twice. Next day check for tartness if it is too tart you may add more sugar to sweeten it, add the mango pulp, stir once and let it stay for another 1 to 2 hours. Pour the mixture in a food processor bowl and process until you get a smooth pulp. Pour the mixture in a fine mesh sieve and with the help of a spatula press through the mixture through the sieve into a large dry cooking pot. Place the pot on the medium-low flame and let it come to a boil stirring once every 5 to 10 minutes. After it starts to boil, add the citric acid and check for tartness, if it is still too tart for your taste, you may add more sugar. Set the flame to low and let it simmer on low stirring every 10 minutes for at least 2 ½ to 3 hours until the mixture is thickened to a very thick jam consistency. Pour in clean dry mason jars and seal while it is still hot so it vacuum seals the jars. This can keep up to a year in a cool dry place.