Mango Jam Recipe – Authentic Indian Mango Preserve with Lemon Juice

Last Updated on 2 months by Neha Deshmukh

Mango Jam Recipe – Authentic Indian Mango Preserve With Lemon Juice

Hey everyone! If you’ve ever tasted a spoonful of sunshine, it probably tasted a lot like homemade mango jam. This recipe is incredibly special to me – I first made it with my grandmother, and the sweet, fruity aroma instantly transports me back to her kitchen. It’s surprisingly easy to make, and the result is so much better than anything you can buy in a store. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any mango jam recipe. It’s a little slice of Indian summer, bottled up and ready to brighten your day. It’s bursting with fresh mango flavor, perfectly balanced with a touch of sweetness and a zing of lemon. Plus, making your own jam is incredibly satisfying – and you control exactly what goes into it! It’s perfect for breakfast, tea time, or even as a glaze for grilled meats (trust me on that one!).

Ingredients

Here’s what you’ll need to create this golden goodness:

• 500 grams ripe mangoes (about 2-3 medium mangoes)
• 200 grams sugar (approximately 1 cup)
• ¼ teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Mangoes: The star of the show! You want mangoes that are ripe, fragrant, and slightly soft to the touch.
• Sugar: Granulated sugar works best for achieving that classic jam texture.
• Lemon Juice: Don’t skip this! It not only brightens the flavor but also helps the jam set properly.

Mango Varieties for Best Flavor

While you can use almost any ripe mango, some varieties really shine in jam. My personal favorites are:

• Alphonso: The king of mangoes! It has an incredibly rich, sweet flavor and smooth texture.
• Kesar: Another fantastic option, known for its saffron-like aroma and vibrant color.
• Dasheri: A bit more tart, which balances the sweetness beautifully.

Sugar Options & Adjustments

200 grams of sugar works well for most mangoes, but feel free to adjust it to your liking. If your mangoes are super sweet, you might want to reduce the sugar slightly. You can also experiment with other sugars like brown sugar for a deeper, caramel-like flavor.

The Role of Lemon Juice in Mango Jam

Lemon juice isn’t just about flavor. It contains pectin, which helps the jam thicken and set. It also prevents the jam from becoming overly sweet and adds a lovely brightness.

Authentic Indian Mango Jam Techniques

Traditionally, Indian mango jam (aam ka murabba) is made with a bit more patience and a lot of stirring! We’re aiming for a slightly simpler version here, but the key is to cook the jam slowly and stir frequently to prevent burning. This ensures a beautifully smooth and flavorful result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop your mangoes to get about 400-500 grams of pulp. Don’t worry about being too precise.
2. Next, blend the mango pulp into a super smooth puree. No need to add any water – the mangoes should be juicy enough on their own.
3. Pour the puree into a heavy-bottomed pan and heat it over medium heat for about 3-4 minutes, until it starts to bubble.
4. Now, add the sugar and stir, stir, stir! You want to make sure the sugar dissolves completely.
5. Squeeze in the lemon juice and give it another good stir.
6. Reduce the heat to low and simmer for 20-25 minutes, stirring frequently. This is where the magic happens! Keep an eye on it and scrape the bottom of the pan to prevent sticking.
7. To check if it’s ready, drop a tiny spoonful of jam onto a cold plate. Let it cool for a few seconds, then gently push it with your finger. If it wrinkles and doesn’t run, it’s ready!
8. Finally, let the jam cool completely, then transfer it to a sterilized glass jar. Pop it in the fridge for storage.

Expert Tips

Here are a few things I’ve learned over the years:

• Use a heavy-bottomed pan: This helps distribute the heat evenly and prevents burning.
• Stir frequently: Seriously, don’t walk away! Constant stirring is key to a smooth jam.
• Don’t overcook: Overcooked jam can become too hard and lose its fresh mango flavor.

Achieving the Perfect Jam Consistency

The “cold plate test” is your best friend here. Remember, the jam will thicken further as it cools, so it’s better to err on the side of slightly runny than too thick.

Preventing Jam From Burning

Low and slow is the way to go! Keep the heat on low and stir frequently, especially towards the end of the cooking process.

Sterilizing Jars for Long-Term Storage

To sterilize your jars, wash them in hot, soapy water, then place them upside down on a baking sheet and bake at 120°C (250°F) for 10-15 minutes. Let them cool completely before filling with jam.

Variations

Want to get creative? Here are a few ideas:

• Vegan Mango Jam: Substitute the sugar with maple syrup or agave nectar.
• Low-Sugar Mango Jam: Use a sugar substitute like stevia or erythritol, adjusting the amount to your taste.
• Spicy Mango Jam: Add a pinch of chili flakes or a finely chopped green chili for a little kick. My friend, Priya, loves this one!
• Mango Jam for Diwali/Festive Season: Add a sprinkle of cardamom powder or a few strands of saffron for a festive touch.

Serving Suggestions

This mango jam is amazing on toast, scones, or crackers. It’s also delicious with yogurt, ice cream, or even as a glaze for grilled chicken or pork. I love a simple mango jam and cheese sandwich – it’s a childhood favorite!

Storage Instructions

Homemade mango jam will last for up to 2-3 weeks in the refrigerator. Make sure to use a clean spoon each time you open the jar to prevent contamination.

FAQs

Let’s answer some common questions:

How do I know when my mango jam is ready?

The cold plate test is the most reliable method. If a small amount of jam wrinkles when you push it with your finger, it’s ready!

Can I use frozen mango pulp to make this jam?

Yes, you can! Just make sure to thaw the pulp completely and drain off any excess liquid before using it.

What if my mango jam is too runny?

Simmer it for a few more minutes, stirring constantly, until it thickens to your desired consistency.

How long does homemade mango jam last?

Up to 2-3 weeks in the refrigerator, as long as it’s stored in a sterilized jar and you use a clean spoon each time.

Can I add other fruits to this mango jam recipe?

Absolutely! Try adding a handful of chopped strawberries or raspberries for a delicious twist.

Is it necessary to use lemon juice?

While you can technically make jam without it, lemon juice helps with setting and adds a lovely brightness to the flavor. I highly recommend it!

Enjoy making (and eating!) this delicious mango jam. I hope it brings a little bit of sunshine into your kitchen!