- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
This versatlie mango jam takes just 30 minutes to make.
- Makes1, approx 1 1/3 cups
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 2 mangoes, stoned, peeled, chopped
- 1 cup (220g) caster sugar
- 1 tbs lime juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mango and sugar in a saucepan over medium heat. Cook, stirring, for 15-20 mins or until sugar dissolves and jam reaches setting point. (To test if the jam is set, freeze a saucer for 10-15 mins. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.)
Step 2
Meanwhile, to sterilise preserving jars, place jars and lids in a large saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.
Step 3
Stir in the lime juice and cook for 5 mins. Ladle jam into sterilised jars. Seal and set aside to cool.
Recipe tip
COOK. STORE. SAVE.
This jam tastes great on ricotta toast. It’s also perfect for glazing meats, such as your Christmas ham.
