Homemade Mango Jam Recipe Without Pectin

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used. This mango jam recipe is luscious , delicious and addictive that you may find yourself eating it by spoonful straight from the jar.

Everybody loves Mango Jam spread on a freshly baked bread for breakfast.Store the goodness of the season in form of mango preserves.

As usual I don't like to add pectin or preservatives in my jam..I make it with just fruit puree, sugar and a dash of lemon juice. The lemon acts as a preservative . Lime/lemon peel is rich in pectin and will naturally help the mango jam in the preservation.

I know it is a tedious job to prepare jam and jellies, but I am always up for it if it is homemade. The last thing you need to sweat it out near the stove in this heat, but it is totally worth all that effort. This mango jam is literally like some sunshine in the jar sure to make your morning breakfast bright !

The Mango will preserve well for months this way with the addition of lime/lemon peel and sugar during the cooking process. Using natural pectin from fruit such as lime is a healthier, non-artificial way to prepare jam and preserves from scratch

Ingredients

• 500 gm Fresh mangoes

• 1 tbsp Fresh organic lemon juice (adds sufficient natural pectin)

• 300 gm Brown sugar

Instruction

• Start by peeling your mangoes and discard the peel. Cut the fruit flesh from the mangoes if you are using regular commercial mango varieties. If your mango variety has fibers and strings, don't cut the flesh off but rather leave it on the seed core. The fruit flesh will fall off the fibers and the seed core during the cooking process.

• In a non- stick pan add mango pulp,Brown sugar and mix it well.

• Cook the pulp continuously on medium flame and keep stirring it.

• Wash your lemon/lime and cut into half. Press out the juice and pour over the mangoes. Throw the 2 squeezed out lemon halves into the pot with the mangoes. Lemon skin adds natural pectin to the jam making and it helps to set the jam.

• Keep stirring it well and increase the flame.

• After stirring it for 1/2 an hour, check the consistency

• Once you feel you've got the proper consistency, switch off the flame and keep scrapping for 2 minutes.

• You can also test if the jam is set by using a frozen plate or spoon and by dropping some of the hot cooked jam on the frozen part. That will cool the drop of jam instantly and you will be able to see if the jam has set or not. If the jam is still running, cook it a bit more and repeat the test until the jam has set. Always keep an eye on the cooking jam as to not burn the jam.

• Pick out and discard the lime/lemon halves and if you used fibrous mangoes, then the seed core as well.

• Grab a sterilized Jar and fill it up with the hot jam so it can last long or you can fill the jar once it completely cool down.

• Make sure you do not cap the bottle before the jam cools down.

Is Mango rich in pectin?

Mangoes contain less pectin than other fruits. Pectin is needed for preserving and gelling agent.Therefore, to maintain the amount of pectin in this Mango jam, add lime/lemon peel and juice to the jam.

Lime/lemon peel is rich in pectin and will naturally help the mango jam in the preservation.

The Mango will preserve well for months this way with the addition of lime/lemon peel and sugar during the cooking process.

You can use either lime or lemons, both are suitable.

It’ s a personal choice.

I prefer my mango jam with lime because it adds a great flavor dimension that way.

In that case, just as a side note, use only organic/untreated fresh lime or lemon, which has not been sprayed with insecticides.

Using natural pectin from fruit such as lime is a healthier, non-artificial way to prepare jam and preserves from scratch.

You know that way what’s in your jam!

This Mango Jam recipe is therefore vegan and suitable for most people with food allergies.

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