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Mango Jam

Mango Jam

Mango Jam is the most favored of all homemade jams in the Bay Islands!

Course Jams & Jellies
Cuisine Caribbean
Prep Time 4 hours
Cook Time 1 day
Servings 144 Oz
Calories 75 kcal
Author Ruby Rose Hyde


  • 48 ea Mangoes Small Native Island Mangoes
  • 14 Cups Sugar
  • 1/2 Cup Salt
  • 3.5 Oz Sure Jell 2 Packaages


  1. Peel mangoes and put in a large pot.
  2. Cover completely with water.
  3. Boil for one hour or longer depending on how fresh the mangoes are.
  4. Let cool overnight.
  5. Wash mangoes with cooking water over a large colander to extract the pulp.
  6. Mix Sure Jell, sugar, and salt.
  7. Add to the pulp and mix well.
  8. Cook again until it is reduced by half.
  9. Ladle the jam into sterilized bottles and allow to cool.

Recipe Notes

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.