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Homemade jam is the BEST! I go in phases of making it consistently and then forget for awhile, but every time I am in a jam making phase……..I get into a bread making phase. ha – ha! Well, this mango jam recipe is delightful and super easy.
This is simple refrigerator jam. Mangoes have enough natural sugar that pectin wasn’t necessary for this tropical fruit jam. Unless I am making 12 or more jars at a time(which to be honest isn’t necessary in a tropical climate because there is always some kind of fruit in season to cook into glorious jam) then I generally just make a small jar or two and it’s always gone within a week or so because it’s just that good! I still sterilized some glass jars to house the jam but didn’t stress about making sure they were sealed with a heat seal properly because of the jams short life.
In fact I’m about to go get some mango jam while I write this post ~ are you one of those people, like me, who watches a cooking show or listens to someone talk about a particular delicious food or scrolls endlessly through recipes on Pinterest and then HAS TO have that one food immediately. Oh, that is SO ME. I’m always whipping up something after a good food browsing session. So let’s get going on the how to make this mango jam because the photos are tantalizing and I bet you’ll be preparing to make jam before you get to the end of this post.
Saturday mornings are so lovely and comforting and relaxing when there are no events on the calendar and on this Saturday morning that was the case. I shuffled out to the kitchen while everyone continued to sleep and remembered the marvelous mangoes – so I pulled them out to the cutting board while I waited for my freshly ground local African grown coffee beans to steep in my French Press. Now that was a wordy statement……but necessary. Do you use a French Press? YOU MUST. It’s beautiful in it’s simplicity and honestly we citizens of the earth need to ditch the k-cup plastic epidemic! And may I suggest you start buying coffee BEANS and grind them fresh. You’ll have a whole new coffee flavor fest going on in your own home and you won’t go back. Check out these coffee bean grinder options: manual OR electric. And this is how the jam making session all started.
Honestly at this point I was more excited for my coffee and that luscious jersey cream which we buy from the lovely South African farmer each week. But then I started slicing up the mangoes in all their juicy goodness – the coffee was hot and waking me up and I was on a roll – plus those mangoes….so amazing. These do not grow nearby – they are the lovely ones we bought on our trip to Malawi but there are a ton of smaller, stringy mangoes ripening every day in the yard ! Next it was time to start boiling the simple syrup of 1 cup filtered water, 1/2 cup cane sugar (or honey) and a squeeze of fresh lemon juice. ( forgot to take a lemon photo). After that came to a boil and I had measured 3 cups chopped up mango, I added the fruit into the simple syrup and brought it to a boil. Then turned down the heat to let it bubble and simmer.
Honestly, this is a very straight forward recipe and can be accomplished while the family is slowly arising and wondering what’s for breakfast and all with a hot fresh pressed coffee in one hand. Finally, when I felt like the jam had cooked down, given the chunkier bits a mash with the wooden spoon and it was looking and feeling thickish ~ I turned off the heat and carefully poured it into 2 glass jars. I had just the right amount left over to add to a small glass to design our breakfast plate. (rare that it is that I would ever design a breakfast plate but when one is making homemade jam and has a few thick slices of home made bread remaining then design I must ! Tomorrow………. everyone is on their own.
Oh my, do you see that butter? Also purchased from said farmer and it is just pure jersey cream goodness. I love that we found someone who has jersey cows in Africa within the first 7 days of our arrival and that we immediately struck up a meeting plan to buy milk, cream and butter every. single. week. LOVE!
This Saturday morning breakfast was a delight and always inspires me to dive deeper into my home baking — I’m on a roll and trying out some English muffins as we speak. More on those (if they turn out). I did get all lost in the bloggers life yesterday and burned an entire loaf of bread – ugh – which I then cut into chunks and browned further to make into dog biscuits – not sure the dog was loving it but I tried). Sigh…….
For now, we are going to enjoy the MANGO JAM! DELISH…….I can’t wait for breakfast tomorrow. See recipe card below. What’s your favorite home made jam? Let us know in the comments below.
Interested in adding some additional flavor? What about adding a drop or two of essential oils into the jam? I suggest LIME or GRAPEFRUIT for more tropical essence. You can check out my essential oil website and click SHOP to order or Become a Member to save 25% off all oils. Want to learn more ~ check out my essential oil information site.
F9r more homestead favorites ~ check out our Must Have Market !
pectin free, simply home made fruit jam
- 3 large, firm mangoes
- 1 cup filtered water
- 1/2 cup cane sugar or honey
- 1 tsp fresh squeezed lemon juice
Whilst sipping coffee from your French Press, slice up the mangoes into chunks to equal3 cups
Bring water, sugar and lemon juice to a boil.
Turn down heat to simmer, adding mango pieces
Allow mango to simmer and bubble and mash up mango chunks as desired
Once the jam has cooked and thickened to the desired consistency - maybe 20ish minutes then turn off the heat and let cool just slightly.
Pour into sterilized glass jars and attach lids, let cool somewhat before storing in fridge. OR dig in and eat with homemade bread or any way you desire -even by the spoonfuls. Enjoy !