How to Make Mango Jam | Mango Cake Filling
This recipe is great for mango cake filling, cupcakes filling, it’s also a great way to give new taste to a basic cheesecake recipe, use as a filling for sweet buns or even to spread on a piece of toast.
Ingredients
- 600 g mango peeled and cut into small cubes
- 200 g sugar
- 1 1/2 tsp lemon juice
- 1/8 tsp salt
- 100 g passion fruit pulp optional
Instructions
- First, I will blend half of my mango chunks to get a puree consistency. You can blend the mangoes or leave them chunky depends on how you like your jam. Next, pour the mango puree into a heavy bottom saucepan and add the rest of the mango chunks.
- Add the lemon juice and salt. Mix all together and bring it to a boil over medium-high heat. Don’t skip the lemon juice in the recipe. Mangoes are a low acid fruits and the citrus juice provides pectin to help the jam thicken.
- When you see the first boiling bobbles, reduce the heat to medium, add the sugar and allow it to simmer stirring continuously around 20-25 minutes or until it thickens. The more you simmer the jam, the thicker it will be. I like to slide my finger along the spatula and if there is a clean strip then it’s good enough for me. You can also test if the jam has set, by using a frozen plate. Drop some of the hot cooked jam on the plate and you will be able to see if the jam has set or not.
- Next, I poured half of the jam into a clean bowl and added my passion fruit to the rest of the jam in the saucepan. Remember, this step is optional and if you don’t want to add the passion fruit, just skip it. Cook the mango and passion fruit jam for another five minutes.
- To give the jam a longer shelf life we need to sterilize the jars. Place the jars into a deep saucepan, cover with water, so that the water completely covers the jars. Bring it to a boil and boil for 10 minutes. If you’re going to store the jam in the fridge and use it within a week, you can use a clean but non-sterile jar. Carefully remove the jars from the boiling water.
- Fill the jars with the hot mango jam. Closed jars can be stored in the refrigerator up to 1 year.
Notes
Don’t skip the lemon juice in the recipe. Mangoes are a low acid fruits and the citrus juice provides pectin to help the jam thicken.
Always keep an eye on the cooking jam, because it bobbles a lot and it’s easy to burn the jam.
Remember, that adding the passion fruit is optional and if you don’t want to add it, just skip this step.
If you planning to store the jam for a long period of time, you need to use the proper canning practices and sterilize the jars.
If you’re going to store the jam in the fridge and use it within a week, you can use a clean but non-sterile jar.