This homemade mango jam is the perfect way to make mangoes last a little longer past their season. We love adding mango jam over toast for breakfast or even add the jam to oatmeal or other breakfast items.
1lemon, juice and zestWe'll need both juice and zest
1applePreferably granny smith
0.5cupwater not always needed, depends on mangoes
Instructions
Wash then dry mangoes with a clean kitchen towel. Dice mangoes, add them to a large pot.
Squeeze lemon then zest the skin. Add lemon juice and lemon zest over diced mangoes.
Pour sugar over mangoes and mix once to incorporate. Let rest for about an hour. In the meantime, mangoes will release natural juice. The amount of juice depends on how ripe the mangoes are. if mangoes are covered in juice don't add additional water. If you see very little juice, add half a cup of water.
Add diced apple in the pot. Keep the skin on as that will help with pectin and jam thickness.
Turn heat on, once it start bubbling then cover the pot and lower heat to medium-low. Let cook until jam thickens, usually about 1 hour for me.
Let jam cool completely before adding to jars. Make sure jars are sterilized even if you're not canning the jam. Store in the refrigerator. If making a big batch, use safe canning techniques before storing. Enjoy over toast or in desserts:).
Notes
Serving is estimated to be about 1 tbsp of mango jam.
For thicker, more jam consistency increase amount of sugar.
Using a wooden spoon, you can smash the apple dice on the side of the pot while jam is cooking to add to the thickness of the jam.
I use about 1 apple for this recipe when I have anywhere from 20-30 mangoes so it's not necessarily strict to have 25 mangoes for 1 apple.
Since mango size and ripeness of homemade mangoes varies a bit, the results have slight differences each time but jam is always delicious:).