Mango jam is excellent for spreading on toast, mixing with yogurt and muesli, or preparing fruit desserts. I also used it to fill mango mochi, delicious Japanese sweets made with sweet sticky rice flour “known as glutinous.”
Mango jam is prepared in almost 30 minutes using ripe mango, an apple, sugar, and lemon. But let me tell you more, you can also make it without sugar, but be aware that it won’t be long-lasting; you will need to keep it in the fridge and consume it within a short period.
This jam has a tropical flavor that I’m sure you’ll love, and with this recipe, you’ll make a jar of about 14 oz. Once ready, you can enjoy it immediately or store it in sterilized glass jars with airtight lids.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 14 oz. approx.
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz ripe mango
- 7 oz apple
- 5.5 oz sugar
- 1/3 cup water
- 1/2 lemon (juice and grated zest)
Steps
Peel the ripe mango and apple. Cut the fruit into small pieces and place it in a saucepan along with the sugar, grated lemon zest, juice, and water.
Mix all the ingredients well and set the saucepan over medium-low heat, bringing it to a boil.
Once it boils, cook the jam for 20 minutes, stirring occasionally, then turn off the heat.
Now, with an immersion blender, blend the fruit until you obtain a smooth and homogeneous puree.
Return the saucepan to medium-low heat and continue cooking the jam for another 10 minutes, stirring the mixture with a wooden spoon.
At this point, the jam is ready to be stored in a sterilized glass jar. Pour it in while still hot, screw on the lid, and invert the closed jar onto a surface, leaving it like this for 30 minutes. Check that the lid has vacuum-sealed by pressing in the center. If after this time, the lid does not pop when pressed in the center, the jar is sealed and can be turned upright until it cools down.
You can also store mango jam in the refrigerator for 1 or 2 weeks, always in a sterilized and clean jar.
