During a recent freezer clear-out I found a half-full bag of mango chunks and decided to make jam for my morning buttered toast.
You can easily make any kind of jam, even without pectin—the trick is to add some lemon or other citrus juice. There really is no exact science to the proportions; it all depend on your taste and texture preferences. Here’s the formula I used.
3-4 cups mango chunks (I used frozen mango but you could use fresh if you prefer.)
2 cups white sugar
juice and zest of 1 medium lemon
2 pint jars or 4 half-pints
If you want a slightly chunky jam, cut the mango into smaller pieces. Otherwise, you can leave them in bigger chunks and use an immersion blender to make a smooth purée.
Place all the ingredients in a heavy-bottomed sauce pan and carefully bring to a boil, stirring to dissolve the sugar. Lower the heat. Now is the time to break up the big chunks with your immersion blender, if you want more of a smooth jam. Simmer for 20-30 minutes, stirring once in a while to prevent sticking and burning. Once the jam starts looking shiny, test a spoonful of it on a cold plate to determine if it has gelled.
When the jam is at your desired consistency, scoop it into your jars, seal and let cool. If you keep the jars in the fridge they will last a few weeks without further processing. However if you want to keep them on the shelf, please use proper canning procedures.