Ivan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!
Ingredients (Makes about 2 cups of jam)
2 whole ripe mangoes
1 tablespoon lemon juice
1/4 cup sugar
1 teaspoon low-sugar pectin
Step 1) Peel mango and remove pit. Dice mango flesh into small pieces. Note: Mango flesh is a bit fibrous, so the fruit should be diced with a knife rather than a blender or food processor. Young kitchen helpers can easily dice mango, provided an adult peels the fruit and cuts the flesh away from the pit.
Step 2) Add diced mango and lemon juice to a saucepan and cook over low-medium heat, stirring constantly. Mashing the mango gently with a potato masher will help speed the cooking process along. Once the mango has cooked enough to release juice into the saucepan, turn the heat up (just a bit!) and bring just barely to a boil. Don’t forget to keep stirring!
Step 3) Combine sugar and pectin in a small bowl, then add the sugar and pectin to the boiling fruit. Stir constantly over medium heat for 3-5 minutes or until the mixture has a jam-like consistency. Allow to cool (if you can wait!) and enjoy!
Ivan’s Easy Mango Jam can be stored in a covered container in the refrigerator for up to two weeks, or can be stored in the freezer for several months. Ivan says this jam makes a “mango-licious” PB&J!