There is nothing quite like homemade Mango Jam. Right now, the mango season is in its prime and in homes, across the islands, mango-jam-making is in full swing. Batches of jam are being whipped up to share with family and friends during the year.
But I’ll be perfectly honest with you— this house isn’t one of them! I’ve never made mango jam. But I sure do like to eat it! Like I said before, there’s nothing like homemade mango jam, smeared atop fresh coconut bread or island flitters!
Even though I didn’t make it, this recipe is such an island tradition that I just have to write a blog post about it. I want to document the process for future generations who would like to know how to make it. And you never know, one day I may just attempt making mango jam myself!
This entire recipe post was made possible because of my mother and father. My mom had been collecting mangoes in the freezer for weeks and was about to begin making a batch of jam, so I begged her to write everything down this time. My dad then promised to take pictures of her making it. And they kept their promise as they always do. She wrote everything down and emailed me the recipe. He took the pictures with his iPhone and air-dropped them to me when I visited the other day. So this post is entirely their work. I’m simply putting it together and sharing it with you!
I have a cousin who’s son once asked: “Mom, how do you jam a mango?” She didn’t have an answer and I wouldn’t have either. So here in this post, let’s demystify the process of making — mango jam!
Steps in Making Mango Jam
Start with about four dozen native island mangoes (round mangoes). Peel mangoes and put them in a large pot with water covering them completely.
Spoon the mango jam into sterilized bottles while it is still hot.
While the jam cools, the cover will seal, and you’ll hear a popping noise; however, if they don’t seal, stand the bottles in a pot of water and bring them to a boil once again and let cool at its own pace. Once sealed you can store jam on the shelf for several months and wait until you open the jar to refrigerate. If they don’t seal, you should refrigerate the same day.
Mango Jam is the most favored of all homemade jams in the Bay Islands!
- 48 ea Mangoes Small Native Island Mangoes
- 14 Cups Sugar
- 1/2 Cup Salt
- 3.5 Oz Sure Jell 2 Packaages
- Peel mangoes and put in a large pot.
- Cover completely with water.
- Boil for one hour or longer depending on how fresh the mangoes are.
- Let cool overnight.
- Wash mangoes with cooking water over a large colander to extract the pulp.
- Mix Sure Jell, sugar, and salt.
- Add to the pulp and mix well.
- Cook again until it is reduced by half.
- Ladle the jam into sterilized bottles and allow to cool.
This recipe yielded 28 cups of pulp. The ratio of pulp to sugar is 2:1. Measure the pulp, one cup at a time, to make sure you have the correct ratio.