A satisfyingly sweet homemade mango jam recipe made with just mango, lemon, and water! Learn how to make sugar free mango jam without pectin.
Course Breakfast, Breakfast & Snack, Dip, Snack
Cuisine American, Indian
Keyword homemade mango jam, how to make mango jam, mango jam, mango jam recipe, mango jam without pectin, sugar free mango jam
Prep Time 10mins
Cook Time 2hrs
Total Time 2hrs10mins
Author Alyssia Sheikh
4cupschopped mango (~3-4 fresh mangos)
½lemonjuice & rind
Peel and chop fresh mangos.
Add chopped mangos, juice of ½ lemon and water to a pot, along with the rest of the squeezed lemon (skin and all).
Cover and cook over medium-low to low heat for about 30 minutes.
Once it starts to boil, reduce heat, uncover, and cook 60-90 minutes, until thickened. Mash the fruit with a wooden spoon and stir regularly, monitoring so the jam does not burn or stick to the bottom of the pot.
You can test the jam by spooning hot jam onto a frozen plate. If it’s done, the jam will instantly set.
Discard lemon skin and transfer mango jam to a glass jar or airtight container. Allow to cool before covering and storing in the fridge for 3-4 weeks.
(Or use a sterilized canning process for longer-term storage—up to 2-3 months.)