If you're looking for inspiration for your next homemade preserve, you've come to the right place. This lovely jam pairs sweet mangoes with juicy apples, and it's made without sugar or pectin. It's healthy and delicious!
All you need for this recipe is the ripest mangoes you can find and a nice big apple. Cook the fruit with a drizzle of lemon juice and a pinch of lemon zest, and blitz all until smooth. Let the jam cool down, and get ready to savour the taste of summer!
Classic conserves rely on sugar to sweeten, thicken, and preserve the jam. This comes at the expense of your health, as just a few spoonfuls of jelly can easily cover half of your daily sugar allowance. Fortunately, making sugar-free jam is incredibly easy, and with the right combo of ingredients, you'll get the same tasty results!
In our recipe, we used ripe mangoes for sweetness and apples for thickness. Ripe mangoes are naturally sweet, so you won't need to add any sugar to the jam. However, this fruit is low in pectin, meaning the jam won't set well without extra pectin. No problem! A humble apple will do the job just fine. Apples are rich in pectin, so by cooking and blending them with mango, you'll get a thick and glossy preserve with very little effort.
We love this jam recipe because it takes only 30 minutes to make, pot to jar. Once ready, you can enjoy it right away or follow our instructions on how to can it in sterilised jars. This way, you'll have a healthy, low-sugar jam always at hand. The default ingredients in our recipe yield one 350g (12oz) jar, but you can easily toggle the serving tab to make more if you want.
This mango jam has a delightful tropical flavour we're sure you'll love. Spoon it onto your morning oatmeal, swirl it in yogurt with homemade granola, or slather it on a slice of sourdough bread. You can even use it as a tropical filling for cookies and pies or as a topping for cheesecakes. No matter how you'll have it, we hope you'll enjoy it as much as we did!
|Ripe Mangoes (peeled weight)
|Large Apple (golden delicious or gala)
Make sure you're using very ripe mangoes as they will taste sweeter; they should be very soft to the touch, and most of their skin should look red-orange.
First, let's get the fruit ready.
Peel the mango and apples, remove the stone and core, and then cut them into chunks.
Add the prepared fruit to a pot, followed by lemon juice, zest, and the given water.
Stir well and bring the water to a boil.
Simmer the ingredients covered for 20 minutes over medium heat, stirring occasionally.
Now, blend the mango and apples using an immersion blender or transfer the cooked fruit to a food processor.
Blitz them until you have a smooth purée.
Return the pot to the heat and keep cooking the jam for 10 more minutes.
Make sure you're always stirring the jelly while it cooks, as it bubbles and sputters.
Divide the mango jam among jars, pouring it carefully as it's very hot.
If you plan on eating the jam within a week or two, then you can use a clean jar, close the lid, and let it cool down before storing it in the fridge.
If you want to keep it for longer instead, make sure to use sterilised jars, lids, and spoons. You can find more info on how to sterilise them in the tips below.
To preserve the jam, fill the jar leaving 3 cm (1 inch) headspace. Then, give the jam a little stir to get rid of any air pockets, and clean the rim of any jam residue.
Now, press the lid down, flip the jar, and quickly tighten the lid to seal the jar.
Leave the jar upside down for 30 minutes. If after this time the lid doesn't pop when pressed in the centre, your jar is sealed, and you can flip it back up.
Store the sealed jam jars in a cupboard for up to 4 months. Once opened, the mango jam will keep one to two weeks in the fridge.
To sterilise the jam jars and lids, first clean them with soap and rinse them thoroughly. Then, dip them in a deep pan filled with cold water and turn on the heat. Bring the water to a gentle boil and keep the jars well covered for 15 minutes. Let the lids dry on a rack and transfer the jars in the oven preheated at 160°C (320°F). Allow the pots to dry out in the oven and keep them inside until you're ready to fill them with jam.