This easy mango jam without pectin is one of my favorite homemade treats. It’s sweet, tropical, and full of that bright mango flavor I love so much. I make it when mangoes are at their ripest, and it always reminds me of sunny days and simple pleasures. Whether I spread it on toast, swirl it into yogurt, or spoon it over pancakes, it never fails to taste like summer in a jar.
Why You’ll Love This Recipe
I love this mango jam because it’s quick, simple, and made with only natural ingredients—no preservatives or artificial additives. It doesn’t need any pectin because the mangoes themselves have enough natural fruit fiber to thicken the jam beautifully. It’s also a great way for me to preserve mangoes when they’re in season and enjoy their sweet, tropical flavor all year long. Plus, I get to control the sweetness and texture to suit my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups ripe mangoes, peeled and diced
1 cup granulated sugar
1/4 cup fresh lemon juice
1/4 teaspoon salt
Directions
I start by washing, peeling, and dicing the mangoes into small pieces. The smaller they are, the quicker they cook down.
In a large saucepan, I combine the diced mangoes, sugar, lemon juice, and salt.
I cook the mixture over medium heat, stirring often to dissolve the sugar and prevent sticking.
After about 10–15 minutes, the mangoes begin to soften and the mixture thickens.
To check if it’s ready, I dip a spoon in and see if the jam coats the back of it evenly.
For a smoother jam, I sometimes use an immersion blender to puree it; other times, I leave it chunky for texture.
Once it’s thick enough, I remove it from the heat and let it cool slightly.
For canning: I sterilize jars and lids in boiling water, pour the hot jam in (leaving about 1/4 inch headspace), clean the rims, seal, and process in a boiling water bath for 10 minutes.
For quick storage: I pour the cooled jam into a clean jar, seal it, and store it in the refrigerator.
Servings and timing
This recipe makes about 3–4 small jars of jam (roughly 4 cups total).
It takes around 10 minutes for preparation and 20 minutes for cooking, so in about 30 minutes, I have fresh mango jam ready to enjoy.
Variations
I like experimenting with this jam depending on my mood:
I sometimes add a pinch of cinnamon or ground ginger for warmth.
A splash of vanilla extract adds a soft, creamy aroma.
For a spicier version, I mix in a small chopped chili for a sweet-heat contrast.
Replacing part of the mango with pineapple or peach gives a tropical blend that’s just as lovely.
Storage/Reheating
I store my jam in sterilized glass jars. When sealed properly, canned jars can last up to a year in a cool, dark place. If I keep it in the refrigerator, it stays fresh for up to 3 weeks.
To reuse, I simply let it come to room temperature before spreading—it softens beautifully on its own, no reheating needed.
FAQs
Can I use frozen mangoes?
Yes, I often use frozen mangoes when fresh ones aren’t in season. I just make sure to thaw and drain any excess liquid before cooking.
What if I don’t have lemon juice?
If I run out of lemon juice, I use lime juice instead. It adds a slightly different tang but works perfectly for thickening and balancing the sweetness.
How do I know if the jam has set?
To test it, I place a small spoonful on a plate and let it cool for a minute. If I run my finger through it and the line holds, it’s ready. If it’s still runny, I cook it a bit longer.
Can I reduce the sugar?
Yes, I sometimes cut back on the sugar if my mangoes are especially sweet. The jam will be a bit softer, but still delicious.
Can I double the recipe?
Absolutely. I often double it during mango season to make extra jars for gifting. Just make sure to use a large enough pot so it cooks evenly.
Conclusion
Making this Easy Mango Jam No Pectin Recipe is such a rewarding experience for me. It’s simple, vibrant, and full of pure mango goodness. I love that it’s homemade, free of pectin, and completely customizable. Every spoonful feels like a taste of summer sunshine, and I never get tired of having a jar ready for breakfast or dessert. If you love mangoes as much as I do, this recipe is one you’ll make again and again.
This Easy Mango Jam No Pectin Recipe is a naturally sweet, tropical preserve made with just four ingredients. Ripe mangoes, sugar, lemon juice, and salt come together to create a thick, fruity jam without the need for added pectin—perfect for toast, yogurt, or dessert toppings.
Total Time:30 minutes
Yield:Approximately 4 cups (3–4 small jars)
Ingredients
4 cups ripe mangoes, peeled and diced
1 cup granulated sugar
1/4 cup fresh lemon juice
1/4 teaspoon salt
Instructions
Wash, peel, and dice the mangoes into small pieces.
In a large saucepan, combine mangoes, sugar, lemon juice, and salt.
Cook over medium heat, stirring frequently to dissolve sugar and prevent sticking.
After 10–15 minutes, once the mangoes soften and the mixture thickens, check for doneness by coating the back of a spoon.
For smoother texture, blend with an immersion blender if desired.
Remove from heat and let cool slightly.
For canning: sterilize jars, fill with hot jam (leaving 1/4 inch headspace), seal, and process in boiling water for 10 minutes.
For refrigerator storage: pour cooled jam into clean jar, seal, and refrigerate.
Notes
Add cinnamon or ginger for spice and warmth.
Mix in vanilla extract for creamy aroma.
Include chopped chili for a spicy-sweet variation.
Substitute some mango with pineapple or peach for a tropical blend.
Use frozen mangoes when fresh ones aren’t available (thaw and drain first).
