Mangos are one of my absolute favorite fruits especially because of my Jamaican heritage. Now that its mango season I am so excited to create so many delicious recipes with them. I am so grateful that they are abundant here in Mexico. My mama's sweet homemade mango jam recipe is a family recipe that so easy to make but is absolutely delicious. It's perfect for toast, pancakes, or as a topping for ice cream or any cake or dessert.
Ingredients
4 cups diced ripe mangoes (about 4-5 medium-sized mangoes)
1/2 cup agave nectar (adjust to taste depending on the sweetness of the mangoes)
2 tablespoons lemon juice
Instructions
Peel and dice the ripe mangoes, discarding the pits.
In a large saucepan, combine the diced mangoes, agave nectar, lemon juice, and lemon zest (if using). Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Once the mixture comes to a boil, reduce the heat to low and let it simmer uncovered for about 30-40 minutes, or until the mangoes are soft and the mixture has thickened to a jam-like consistency. Stir occasionally to prevent burning.
To check if the jam is ready, place a small amount on a chilled plate and tilt the plate. If the jam holds its shape and doesn't run, it's done.
Remove the saucepan from heat and let the jam cool slightly.
Transfer the warm jam into clean, sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly.
Let the jars cool completely at room temperature before storing them in the refrigerator.
The mango jam will continue to thicken as it cools. It can be stored in the refrigerator for up to 2-3 weeks.
Enjoy your homemade mango jam sweetened with agave nectar on toast, pancakes, or as a topping for yogurt or ice cream!
Note: You can use frozen or fresh mangos for this recipe. If you use frozen cook the mangos in the pot first for a bit on low heat to unthaw and allow some of the moisture to evaporate. Then add the remaining ingredients. Also be sure to cut the mangos to smaller pieces so they can breakdown as frozen mangos can be quite chunky and harder.
Note: If you desire a smoother jam you can use an immersion blender to make it less chunky.
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