This no-preservative homemade mango jam has 4 simple ingredients that make whipping up a batch so easy!

Summer is here, and mangos are in season, so I’m sharing my easy and delicious homemade mango jam. It has just four ingredients, no preservatives, and is full of mango flavor. I love how thick, rich, and dreamy this jam gets. The longer it sits, the thicker it gets and turns into a creamy mango gelatin consistency. It’s so, so delicious, and just like me, you’ll sneak a spoonful whenever you can.

I make this all year with frozen mangoes, but when they’re in season, I love using fresh mangoes. They make the jam just a little bit tastier. This recipe makes a few jars, so you can keep some and share some or keep it all to yourself. I buy cute jars specifically for jam to give as gifts or keep them to use over and over again. I can’t wait for you to try this on toast or mixed into yogurt!

Why will my family request this?

Thick, creamy

Sweet, sticky

Bright, fruity

Mango heaven in a jar!

What do I need to make mango jam?

Diced mangoes -fresh or frozen are fine, but I typically use frozen because they come already peeled and diced. It saves so much time and work.

Granulated sugar -to sweeten and thicken for jam.

Mango juice or water -I use water, but you can use mango juice if you have it on hand.

Juice of half a small lemon -brightens the jam for the best flavor.

How do I make homemade mango jam?

Combine all the ingredients in a pot and slowly bring to a boil. Reduce the heat to low and cook until the mangoes are very soft and the syrup thickens.

How do I make a smooth jam?

Transfer the mixture to a blender and blend until smooth or until the desired chunkiness is reached.

How do I store jam?

Transfer to jars and refrigerate. If you’re sharing it with friends and family, you can deliver it to them the same day without refrigerating it first, but be sure to tell them to store it in the fridge.

What’s the best way to serve mango jam?

Sneaking a spoonful of this is like a fruity mango bomb. Trust me. You’ll eat it this way. Ha! Try it on bagels or toast, or mix it into yogurt and parfaits. You can even use it for a fruity twist in desserts like my Mango Cream Cake or Mango Tiramisu. Enjoy!

Do you have more jams and preserves?

If you haven’t tried my Cranberry Holiday Jam, get the recipe ready for fall. It’s a staple in our house. I also make Greek Quince Preserves known as Kydoni and Greek Cherry Spoon Sweet Preserves often. If I haven’t made jam, I buy good quality store-bought jam to make desserts. Try my Pasta Flora, a Greek-style Apricot Preserve Tart, my Tsoureki Rolls, or my Strawberries & Cream Swiss Roll Roulade.

Watch the Video:

Homemade Mango Jam

Yield: Makes 4 jars

This homemade mango jam is perfect for spreading over bagels, toast, mixing into yogurt, and parfaits or adding a fruity twist to desserts. 4 simple ingredients and no preservatives make whipping up a batch so easy!

Ingredients

2 pounds (1kg) diced mangoes (fresh or frozen)
3 cups (1 and 1/2 lbs) granulated sugar
1 cup mango juice or water
juice of half a small lemon

Instructions

Combine all of the ingredients in a pot and slowly bring to a boil. Reduce the heat to low and cook until the mangoes are very soft and the syrup thickens.
Transfer the mixture to a blender and blend until smooth or untl the desired consistency is reached.
Transfer to jars and refrigerate.
Enjoy!

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Homemade Mango Jam

Why will my family request this?