Mango Jam (No Sugar Added)
Make homemade mango jam without the guilt! This low-sugar recipe is an easy way to enjoy the sweet, tropical flavor of mangoes without sacrificing your health. With just a few simple ingredients, you can whip up a batch of this delicious jam that's perfect for spreading on toast or topping off your morning yogurt.
Make homemade mango jam without the guilt! This low-sugar recipe is an easy way to enjoy the sweet, tropical flavor of mangoes without sacrificing your health. With just a few simple ingredients, you can whip up a batch of this delicious jam that's perfect for spreading on toast or topping off your morning yogurt.
- Carbohydrate 3.21294595133333 g
- Cholesterol 0 mg
- Fat 0.05102914158 g
- Fiber 0.340194268187929 g
- Protein 0.09638837854 g
- Saturated Fat 0.012473790164 g
- Serving Size 1 1 Serving (19g)
- Sodium 0.377993641333333 mg
- Sugar 2.8727516831454 g
- Trans Fat 0.00982783467466667 g
- Calories 12 calories
Step-by-step
- Place 1/2 the mango and 1/2 the juice in a blender and blend until smooth.
- Pour into a large saucepan.
- Blend the rest of the mango and juice the same way.
- Stir in the Low or No-Sugar-Needed Pectin into the mango-juice mixture.
- Place the saucepan over high heat stirring constantly until the jam comes to a boil that can not be stirred down.
- Remove from heat and stir the sweetener into the jam mixing well.
- Return to heat and bring to boil once again stirring constantly for one minute.
- Remove from heat and pour into clean 1/2 pint jelly jars.
- Put on canning lids and rings.
- Process in a boiling water bath for 10 minutes.
- Remove from canner and cool.
When freezer space runs low and fresh tropical fruit remains out of reach, frozen mango chunks offer a reliable, budget-friendly alternative that bypasses the labor of peeling and pitting fibrous fruit. Pureeing the fruit completely before applying heat ensures that the low-sugar pectin distributes evenly without forming clumps. Achieving the proper set relies entirely on chemistry rather than high sugar content, meaning exact measurements matter greatly. Incorporating low-or-no-sugar-needed pectin allows the fruit to thicken properly using alternative sweeteners without producing a watery preserve.
Pairing Tropical Preserves with Savory and Sweet Dishes
Bright tropical spreads demand careful pairing to balance their inherent acidity and concentrated sweetness. Slathering this preserve over toasted sourdough provides a crisp contrast to the soft, velvety texture of the spread. Spooning the mixture into plain Greek yogurt creates a sharp breakfast balance where the dairy cuts through the intense fruit flavor. Beyond breakfast, consider serving small dollops alongside roasted pork tenderloin or grilled chicken breasts, where the fruit acidity acts as a functional counterweight to rich, fatty proteins. Stored properly in sealed jars processed in a boiling water bath, unopened preserves remain shelf-stable for up to one year in a cool pantry.
- Failing to bring the mixture to a vigorous, non-stubbable boil prevents the pectin from activating entirely.
- Adding alternative sweeteners too early during the initial heating phase can degrade their sweetening compounds under prolonged high heat.
- Skipping the continuous stirring step often results in scorched fruit solids at the bottom of the heavy-bottomed saucepan.
