Mango Jam Recipe – Easy Homemade Indian Mango Preserve

Last Updated on 4 months by Neha Deshmukh

Mango Jam Recipe – Easy Homemade Indian Mango Preserve

Hey everyone! If you’ve ever tasted that incredible mango jam your dadi (grandmother) makes, or maybe picked up a jar at a local Indian market, you know it’s something special. I remember the first time I tried making it myself – it felt a little daunting, but the result was SO worth it. Today, I’m sharing my easy, foolproof recipe for homemade mango jam, so you can experience that same deliciousness! It’s simpler than you think, and the taste of fresh mangoes captured in a jar is pure sunshine.

Why You’ll Love This Recipe

This mango jam isn’t just delicious; it’s a little piece of summer you can enjoy all year round. It’s incredibly versatile – perfect with roti, puri, or even blended into a creamy mango lassi. Plus, making your own jam means you control the ingredients, avoiding all those unnecessary preservatives. Honestly, once you taste homemade, you’ll never go back to store-bought!

Ingredients

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

• 6 ripe mangoes
• 1 cup sugar

Ingredient Notes

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

• Mangoes: This is where the magic happens! We’ll dive deeper into choosing the perfect mangoes below.
• Sugar: Regular granulated sugar works perfectly. But feel free to experiment (we’ll chat about that in the variations section!).

Mango Selection – Choosing the Right Variety

Choosing the right mangoes is key. Alphonso mangoes are the gold standard for jam – their rich flavor and smooth texture are unbeatable. However, they can be pricey or hard to find depending on where you are. Kesar, Dasheri, or even good quality Tommy Atkins mangoes will also work beautifully. You want mangoes that are fragrant, slightly soft to the touch, and yield gently when pressed.

Sugar – Types and Adjustments for Sweetness

One cup of sugar works well for 6 mangoes, but it’s always a good idea to taste as you go! If your mangoes are super sweet, you might be able to reduce the sugar slightly. You can also use caster sugar (superfine sugar) as it dissolves more easily.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Mangoes: Gently wash the mangoes. Then, the traditional way (and my preferred way!) is to manually extract the pulp with your hands. It takes a little effort, but it avoids that blended texture and keeps the pulp beautifully chunky. Don’t worry about getting every last bit – a few fibers are perfectly fine!
2. Cook the Pulp: In a large, heavy-bottomed pan (this is important to prevent sticking!), add the mango pulp. Cook on medium heat, stirring constantly. This is where your arm gets a workout! Keep stirring until the pulp reduces – you’re looking for about a 50-60% reduction in volume.
3. Add the Sugar: Now, add the sugar and continue stirring. Don’t stop! The sugar needs to dissolve completely and the mixture needs to come to a rolling boil.
4. Reach Jam Consistency: Keep stirring and cooking until the jam reaches a nice, jam-like consistency. This usually takes about 15-20 minutes after adding the sugar. We’ll talk about how to test for the perfect consistency in the FAQs.
5. Cool & Store: Once it’s ready, let the jam cool completely before transferring it to a clean, airtight container. Refrigerate for storage.

Expert Tips

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

• Heavy-Bottomed Pan: Seriously, don’t skip this! It prevents scorching.
• Constant Stirring: I can’t stress this enough. It’s the key to preventing sticking and ensuring even cooking.
• Patience is Key: Making jam takes time. Don’t rush the process!

Achieving the Perfect Jam Consistency

The setting point is crucial. A good test is the “saucer test.” Place a small spoonful of jam onto a chilled saucer. Let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready!

Preventing Sticking and Burning

Constant stirring is your best friend. If you do notice any sticking, immediately reduce the heat and scrape the bottom of the pan.

Variations

Want to get creative? Here are a few ideas:

• Spice Level – Adding a Touch of Cardamom or Ginger: My maa (mother) always adds a pinch of cardamom powder to her mango jam. It adds a lovely warmth. A tiny bit of grated ginger is also delicious!
• Vegan Adaptation – Using Vegan Sugar Alternatives: For a vegan version, simply use vegan sugar.
• Festival Adaptations – Mango Jam for Special Occasions: This jam makes a wonderful gift during festivals like Diwali or Eid. Package it in pretty jars and tie with a ribbon!

Serving Suggestions

The possibilities are endless!

• Spread it on toast or roti.
• Serve with puri for a classic Indian breakfast.
• Blend it into milkshakes or smoothies.
• Use it as a filling for pastries or cakes.

Storage Instructions

Homemade mango jam will last for up to 2 weeks in the refrigerator in an airtight container. For longer storage (up to 3 months), you can freeze it.

FAQs

Let’s answer some common questions:

How do I know when the mango jam has reached the setting point?

The saucer test is your best bet! (See “Achieving the Perfect Jam Consistency” above).

Can I use different types of sugar in this recipe?

Yes! Caster sugar dissolves easily. You can also experiment with brown sugar for a deeper flavor, but it will change the color of the jam.

What if my mangoes aren’t very sweet?

You can add a little more sugar, but taste as you go! A squeeze of lemon juice can also help balance the flavors.

How long does homemade mango jam last?

Up to 2 weeks in the refrigerator, or 3 months in the freezer.

Can I freeze this mango jam?

Absolutely! Just make sure to use a freezer-safe container, leaving some headspace for expansion.

Enjoy making (and eating!) this delicious mango jam. Let me know how it turns out in the comments below!