Mango Jam
This mango freezer jam recipe only takes 30 minutes to make & is packed with flavor. It's so easy to make and delicious you'll never go back to store-bought jam!
Servings: 5 cups
Calories: 91kcal
Ingredients
Mango Jam
- 2 cups mashed mango - about 5 large mangos 500g
- 4 cups granulated sugar 800g
- 1 pouch Certo liquid Fruit Pectin 3 Fl oz.
- 2 Tbsp bottled lemon juice 30g
Instructions
Mango Jam
- Begin by washing and drying the containers or jars you plan to fill. Set aside.
- Cut the mangos into rough cubes and place in a large, flat bottomed container.
- Mash the mangos with a potato masher until the mixture looks soupy. This will leave some small bits of the mango intact and give the jam a bit of texture.
- Use a measuring cup to add exactly 2 cups of mashed mango into a separate, large bowl.
- Add in 4 cups of granulated sugar and stir until the sugar is fully incorporated.
- Set a timer for 20 minutes and let the mixture sit, stirring every few minutes to help the sugar dissolve.
- Pour 3 Fl oz. or 1 pouch of liquid pectin into the mango mixture. Squeeze out every last drop of pectin! Fold the packet down as you go to get all of it out.
- Add in 2 Tbsp of bottled lemon juice, then set your timer for 3 minutes and stir the mixture somewhat aggressively. I like to switch arms halfway through so that they don't feel like they're going to fall off.
- Pour the mixture into the clean jars, leaving at least half an inch at the top of the container. The jam will expand as it freezes, so it's important to leave a little room!
- Wipe away any spills, then close the jars with their lids and let them sit for 24 hours at room temperature. Place them in a safe area where they won't be touched or bumped.
- Once the jam has set, place a bit of tape on each jar and write the date it was made.
- Then either freeze or refrigerate the jam! It can be frozen for up to a year or kept in the fridge for up to a month.
- To thaw frozen jam, move the container from the freezer to the fridge, then enjoy the following morning once it's thawed.
Video
Notes
Yield
This recipe makes about 5 cups or 40 oz. of mango freezer jam.Tips for Making The Best Mango Freezer Jam
- Use wide-mouthed glass jars. They're easier to fill and freeze well. You can also use plastic containers with a rubber seal but I find glass works best.
- Mix the jam in a bowl with a spout to make it easier to pour into the jars.
- The quality of your jam is heavily based on the quality of your mangos! It's best to use ripe, juicy mangos that are in season.
- Use liquid pectin in this recipe, not powdered! This recipe will not turn out with powdered pectin.
- Let the mashed mangos and sugar sit for at least 20 minutes to allow the sugar to dissolve before adding in the pectin.
- Use bottled lemon juice instead of fresh lemon juice to ensure the pectin sets properly.
- Don't fill your containers to the top! Leave at least 1/2 an inch, because the jam will expand as it freezes.
- Set the filled containers somewhere safe and allow them sit for 24 hours without being touched. This allows the pectin to work its magic and helps the jam set properly.
- You can use fresh bramble berries, raspberries, boysenberries, or marionberries in place of the mangos in this recipe.
Freezing This Freezer Jam
Like the name implies, this jam freezes incredibly well! It can be frozen for up to a year. While it stays good for a long time, I doubt it'll last that long :P When you're ready to eat a the frozen jam, remove the container from the freezer and place it in your fridge overnight. It should be ready to enjoy by the following morning.Nutrition
Serving: 1 | Calories: 91kcal | Carbohydrates: 23g | Sodium: 3mg | Fiber: 1g | Sugar: 22g