Homemade mango jam with only 3 ingredients!
Homemade mango jam starts with the essentials: well-ripened mangoes, a little sugar and a touch of lemon to balance each bite. It only takes three ingredients to make a homemade preserve that will keep for several weeks. It is the best way to make the most of the fruit when it is overripe. Delicious at breakfast, it combines wonderfully with cheeses, enhances white meats and provides an unexpected contrast in savory dishes. It is also a hit in simple desserts such as yogurt, sponge cakes or panna cotta. Preparing it at home is quick and easy, and the result completely transforms your toast... and your menus.
Ingredients
Materials
- Cutting board
- Knife
- Ladle
- Wooden spoon or silicone spatula
- Electric mixer (optional)
- Juicer
- Cooking thermometer or shallow dish
- Sterilized glass jar with lid
Preparation
Prepare the mango: peel the mango, remove the central stone and decide the texture. You can:
Dice it into small cubes if you want a chunky jam.
Grind it with a blender if you prefer a smoother and more uniform result.
Macerate: place the pulp (or pieces) in a bowl with the sugar and lemon juice. Mix, cover and let stand 30 minutes at room temperature or, better yet, overnight in the refrigerator to intensify the flavor.
Cooking: bring the mixture to a gentle boil, stir and cook over medium-low heat for 25-30 minutes, removing any foam that may appear (the time is indicative as it depends on the ripeness and juiciness of the fruit).
Check the point: the jam is ready when it acquires a thick texture and reaches about 220°F/105°C. You can also drop a drop on a cold plate: if it holds and does not slip easily, it is ready.
Packing: pour the hot jam into sterilized glass jars, close them immediately and turn them upside down for a few minutes, until you notice that the lid has warmed up. Then turn them back to the normal position and let them cool completely before storing them in a cool, dark place.
And that's it! Enjoy your mango jam on toast, yogurt, cheese or even savory dishes.
Observations
How much sugar is needed to make homemade mango jam?
The ideal is to use 2/3 to 1 cup (3.5 oz) of sugar for every 10 oz (1.5 cups/1 mango) of mango pulp. This way you get a thick texture, good flavor and preservation. Therefore, if you want to make more quantity (in this recipe a small jar comes out) you will only have to adjust the ingredients.
How long does homemade mango jam last in the refrigerator?
Once opened, it keeps 2-3 weeks in the refrigerator. If the jars are pre-sterilized, filled with the hot jam, sealed immediately and then subjected to a bain-marie treatment, the jam can be kept closed for up to 6 months in a cool, dark place.
Can mango jam be made without sugar?
Yes, you can use sweeteners suitable for cooking or combine with fruits such as apples. However, it lasts less: maximum one week in cold storage.
What dishes go best with mango jam?
It is delicious on toast for breakfast or a snack. It also combines wonderfully with cheeses, white meats, fish such as salmon and simple desserts such as yogurt, cakes or panna cotta.
How to sterilize jars for mango jam?
Boil jars and lids 15 minutes or bake them 10 minutes at 250°F/120°C. Fill them while hot and close them upside down to create a vacuum.
How to vary the flavor of mango jam?
Try ginger, cinnamon or cardamom, mix with citrus or add a touch of rum or brandy at the end of cooking.
Can this marmalade be made with other fruits?
Yes, the same technique works for fruits such as peach, apricot, strawberry or plum. Just adjust the sugar and cooking time according to the amount of water and the sweetness of each fruit.
Nutrition
- Carbo: 20.2g
- Total fat: 0.1g
- Saturated fat: 0g
- Proteins: 0.3g
- Fibers: 0.8g
- Sugar: 19.9g
- ProPoints: 2
- SmartPoints: 5
Cookware
Attributes
PetitChef_Official
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