Mango Jam Recipe without pectin | Homemade Mango Jam

Mango Jam Recipe without pectin | Homemade Mango Jam with stepwise pics and a short YouTube video. A super yummy, delicious jam with just 3 ingredients and that too without any preservative, essence, food colour etc. I used Alphonsa mangoes, but you can use other sweet varieties like Banganapalli, Imam pasand also. Furthermore, use bright coloured, ripe mangoes with pleasant smell and ensure there is no fibre, else small hair like strands will be there, which will be disgusting while eating. As it is pectin free (preservative), it stays good for 2 to 3 months only under refrigeration but the addition of lemon juice is very important, for safe canning and to prevent the growth of bacteria. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. If interested check my Pineapple Jam Recipe and  100+ Lockdown Recipes.

Check my Mango Recipes like

1. Mango Sheera / Kesari
2. Mango Shrikhand
3. Mango Mastani
4. Mango Kulfi
5. Mango Milkshake
6. Mango Icecream

Homemade Mango Jam Recipe

Mango Jam Recipe without pectin | Homemade Mango Jam

Priya Santhamohan

Mango Jam Recipe without pectin | Homemade Mango Jam is a super yummy, delicious jam with just 3 ingredients and that too without any preservative, essence, food colour etc. As it is pectin free (preservative), it stays good for 2 to 3 months only under refrigeration.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Condiment, Homemade

Cuisine World

Servings 3 Cups

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Cups Mango
• ¾ to 1 Cup Sugar
• 1 tbsp Lemon Juice

Instructions

 

• Rinse the mango well and peel the skin (use Alphonsa, Banganapalli, Imam Pasand etc, sweet variety without fibre). Then, chop the mango roughly and set aside with other ingredients.
• To a mixer, add the chopped mango.
• Grind the mango to a smooth paste without adding water, if there are small chunks also, it's ok.
• To a heavy-bottomed pan, add the mango puree.
• Immediately add 1 cup of sugar.
• Sugar dissolves and the mixture starts to loosen.
• Cook in low flame for about 10 to 12 minutes, until the jam consistency, is reached (it looks shiny). Ensure there is no water content and stir it in the middle without fail. Switch off the flame immediately, once the jam leaves the sides of the pan. Don't cook furthermore (dripping consistency only), else the jam turns hard.
• Squeeze 1 tbsp of lemon juice, when the jam is hot itself and mix it well.
• Once cooled, store it in a dry and clean container.

  Enjoy this Homemade Mango Jam with Bread and Butter.

Video

Notes

Tips for Mango Jam Recipe without Pectin

1. Select bright yellow coloured, sweet mango varieties like Alphonsa, Banganapalli, Imam Pasand etc for a bright coloured and tasty jam.
2. Also, use fibreless and ripe mango with a pleasant smell, which adds nice flavour for this Homemade Mango Jam.
3. If preferred bite-sized mango pieces can be added or grind the mango roughly.
4. Use heavy bottomed vessel, else the jam gets burnt at the bottom.
5. Adjust sugar as per your taste and ripeness of the Mango.
6. If preferred, 2 drops of Mango Essence or Yellow Food colour can be added for a nice flavour and vibrant colour. But I didn't use any.
7. Don't add lemon juice more than the mentioned quantity, else the jam tastes tangy.
8. Always store the jam in a dry and clean container. Also, use a dry spoon each time as it increases the shelf life. That is, the container should be fully sterilized.
9. The shelf life of this jam is  2 to 3 months under refrigeration, not more as we don't use any preservatives.
10. Also bring the jam to room temperature before use, as it thickens slightly under refrigeration.

Keyword Homemade Mango Jam, Mango Jam, Mango Jam Recipe, Mango Jam Recipe without pectin

Homemade Mango Jam

Method for Mango Jam Recipe without Pectin

1. Rinse the mango well and peel the skin (use Alphonsa, Banganapalli, Imam Pasand etc, sweet variety without fibre). Then, chop the mango roughly and set aside with other ingredients.

2. To a mixer, add the chopped mango.

3. Grind the mango to a smooth paste without adding water, if there are small chunks also, it’s ok.

4. To a heavy-bottomed pan, add the mango puree.

5. Immediately add 1 cup of sugar.

6. Sugar dissolves and the mixture starts to loosen.

7. Cook in low flame for about 10 to 12 minutes, until the jam consistency, is reached (it looks shiny). Ensure there is no water content and stir it in the middle without fail. Switch off the flame immediately, once the jam leaves the sides of the pan. Don’t cook furthermore (dripping consistency only), else the jam turns hard.

8. Squeeze 1 tbsp of lemon juice, when the jam is hot itself and mix it well.

9. Once cooled, store it in a dry and clean container.

Enjoy this Homemade Mango Jam with Bread and Butter.

Mango Jam Recipe Without Pectin