Mango Jam Recipe Without Preservatives
Easy homemade mango jam recipe without pectin. This mango preserve is made just with season’s best ripe sweet mangoes, sugar and dash of lemon juice. Tastes so good with fresh bread toast, paratha and other breakfasts. Vegan and gluten free!
Servings: 1 cup
- 2 cups mangoes ripe, finely chopped
- 1 cup sugar can also use 3/4cup
- 1 tablespoon lemon juice
First of all peel and finely chop the mangoes. You can also puree the mangoes or use a mix of puree and finely chopped fruit.
Add the chopped fruit into a broad heavy pan. To that add the measured sugar. Mix well and start cooking.
Cook in medium flame for 12-15 minutes stirring frequently. The sugar will dissolve first and the the mixture will start to thicken. After 12 minutes or so the mixture will be thick and leave the sides of the pan.
At this stage add lemon juice and mix well. Cook for 2 minutes and remove from flame. let cool thoroughly before storing. Store in clean jars and refrigerate.
- You can add few drops of vanilla extract or 1/2 teaspoon cardamom powder for flavor.
- Use ripe sweet mangoes that are less fibrous for best jam.
- You can double the recipe.
Serving: 1cup | Calories: 975kcal | Carbohydrates: 250g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 574mg | Fiber: 5g | Sugar: 245g | Vitamin A: 3572IU | Vitamin C: 126mg | Calcium: 39mg | Iron: 1mg