Mango Lime Jam
(Makes about 3 8-ounce jars)
Printaable Version
3 cups of mango pulp, coarsely chopped into raisin-sized pieces
3 1/4 cups of sugar
4 tablespoons lime juice
zest of 2 limes
Half of 3-oz pouch of liquid pectin
Mango Lime Jam
(Makes about 3 8-ounce jars)
Printaable Version
3 cups of mango pulp, coarsely chopped into raisin-sized pieces
3 1/4 cups of sugar
4 tablespoons lime juice
zest of 2 limes
Half of 3-oz pouch of liquid pectin
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OK, saw the mango post, but this recipe really caught my eye. Now I just have to get my hands on some Thai mangos.
Any idea how long it will last in the fridge if not processed? I want to give it as a gift but do not want to intoxicate my godmother! I also feel a bit too lazy to can…Thanks!
Hi Marilou – If unprocessed, the jam should last in an airtight container in the refrigerator for about a month.
Will try this with Bowen Mangos from Australia & will let you know how it goes.
Anonymous – Yes, please do.
I didn’t use Thai mangoes to know by comparison, but this is an awesome recipe.
This jam is wonderful! I think I bought mangoes that were a bit too underipe, so I had to boil the mixture more than 3 minutes, more like 10 minutes. I also mashed the mixture with a potato masher. But in the end, it turned out lovely. The lime taste is very present, so if you’re not a lime lover, I would reduce the amount of zest. I, personally, love the taste as is, and find that the lime gives the jam a marmelade-like quality. This is for sure a keeper, and it makes an exquisite and very original gift.
This is very good! I had never before made jam or canned anything, so I feel happy that it was successful. I used Mexican mangoes as that is all I had, and there are very few options where I live. I used a no sugar needed pectin which allowed me to cut the sugar in half, though next time I’ll probably cut the sugar a bit more. Finding it too sweet for my liking (maybe due to the different variety of mango?), I also increased the lime juice and zest. Thanks for posting this recipe. I am inspired to try new recipes now!
Laurie – Thanks! Be careful with changing the amount of sugar willy-nilly, though. In addition to providing sweetness, sugar serves two main functions: to allow the jam to set and to keep the pH value of the product in a zone that’s safe for canning. No sugar needed pectin addresses the first issue, but not the other one. If you want to lower the amount of sugar, you need to compensate for it by increasing the level of acidity so that the pH level is as close to 4.6 as possible.
For freezer jams or jams that you don’t can and store at room temperature, this is not much of an issue. But when you do canning, botulism is a possibility when the pH of the product is too high.
You’ve got that last one wrong. The amount of sugar does not impact the pH of a solution. Sugar is not the kind of molecule that can change pH (it doesn’t form ions). You can safely can fruits and jams without added sugar, but you are right that they will not set without the right kind of pectin.
I just tried this w/ extremely overripe local south Florida mangoes and didn’t use any pectin. I also used organic panela (unprocessed cane sugar) and to half the batch I added a chopped hot scotch bonnet pepper, nigella and mustard seeds. We’ll see how it sets up w/o pectin. I had read somewhere that mangoes have a lot of natural pectin so can make jams w/o. Any thoughts?