French Mango Jam Recipe
User Reviews
4.7
French Mango Jam Recipe
Description
The French Mango Jam starts by combining mangoes, including whole seed cores if they have fibrous strings, with sugar and optional citrus juice from lime or lemon. The citrus peel halves are cooked with the mangoes to release natural pectin, which helps the jam set during cooling.
The mixture is brought to a rolling boil and then simmered for about 30 minutes or until the fruit becomes translucent and the consistency thickens. Cooking with both fibrous and smooth mango varieties gives a balance of texture in the jam, using the seed core to separate fibers.
This jam is suitable for storing in sterilized jars and keeping in a cool, dark, dry place. Upon opening, refrigeration is recommended. It pairs well with toast, pastries, and other breakfast items.
Reducing sugar content will shorten shelf life, so consume the jam within a few days if less sugar is used. Ensure mangoes are ripe and undamaged for the best flavor.
Ingredients
Mangoes with fibers (with seed core included)
- 7 medium-sized Mango with seed core, fresh
Mangoes without fibers
- 2.2 pounds Mango fruit flesh without seed core and skin
- 21 ounces sugar
- 2 lime optional, or lemon
Instructions
- 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. *see Notes
- Pour all the sugar over the mangoes and mix everything well.
- This step is optional. 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.
- Heat up, keep over a medium to high heat setting and bring your fruits with sugar to a rolling boil.
- Reduce heat and simmer until the fruits appear translucent and set. (Note, hot jam will always appear liquid, which is misleading, and it only sets when cooled down). Simmering down can take about 30 minutes.
- Optional: Mash or blend jam to desired consistency. You might like it chunky or not.
- Test jam setting. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. You can also test if the jam is set by using a frozen plate or spoon and by dropping some hot cooked jam on the frozen plate. That will cool the drop of jam instantly, and you will be able to see whether 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. *see notes
- Grab a clean, sterilized jar and fill it up to the rim with the jam.
- We drop some liquor (vodka, rum) into the lid to kill all the germs.
- Seal the jars and turn it upside down before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down creates a vacuum and helps in preserving the jam all the longer. Turn the jars upside once they are not that hot anymore (about 30 mins later).
- Make sure to label your jam with the jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.
Notes
- Choose mangoes with minimal fibers or prepare by cooking with seed cores if fibrous.
- Use untreated citrus for natural pectin and to help jam set better.
- Sterilize jars before filling to ensure safe storage and longer shelf life.
- Store unopened jam in a cool, dark place; refrigerate after opening.
- Reducing sugar shortens preservation time; consume quickly if sugar is lowered.
- One batch fills about three half-pint (250 ml) jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3half pint jars
Amount Per Serving
Calories 977 kcal
% Daily Value*
| Serving | 236g | |
| Calories | 977kcal | 49% |
| Carbohydrates | 252g | 84% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 6mg | 0% |
| Potassium | 608mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 244g | 488% |
| Vitamin A | 3621IU | 72% |
| Vitamin C | 134mg | 149% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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