Making this homemade jam is very simple.

Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. You can make jam with pretty much any fruit, but some fruits need more help than others to set. However, if they don’t seal, stand the bottles in a pot of water and bring them to a boil once again and let cool at its own pace.

Peel and chop ripe mango.

Spoon the mango jam into sterilized bottles while it is still hot. Attach a candy thermometer in the centre of the pan and simmer gently for about 25 minutes or until the thermometer reads 104 °c (219 °f). This is a delicious, luscious, summer favorite mango jam recipe.

It makes two jars of mango jam that tastes of fresh ripe fruit rather than sugar.

Use bottled lemon juice instead of fresh. Cut the mango as directed above or peel then slice the mangos. In a heavy saucepan, combine all the ingredients.

After 10 minutes of boiling the mangoes place a tablespoon of mango jam on the cold plate.

If you are not sure, place a small plate in the freezer for 15 minutes. This mango preserve is made just with season’s best ripe sweet mangoes, sugar and dash of lemon juice. How to make homemade mango jam.

For that reason, the citrus juice is not optional in this simple mango jam recipe.

While the jam cools, the cover will seal, and you’ll hear a popping noise; And within 45 minutes (from the time you peel the fruits until. Skim thoroughly and stir frequently while cooking.