Mango Jam | Step wise recipe for mango jam (No pectin, preservatives, artificial colour)

Alphonso Mango Jam
Alphonso Mango Jam
What do you do when you have a dozen mangoes at home all ripe at once? try your hand with mango jam ;-). Preserve the season's best to relish later, that's exactly what I did. Mango jam cannot get as simple as this with just 3 ingredients and a little time at hand anyone can make this jam recipe. Does not require that you need to be an expert or even a cook to say the least. Chop the mangoes, add sugar and lemon juice, bring it to boil cook further and reduce to a thick jam like consistency, that's it. I still remember the first time I tried red grape jam at home, it was super easy and I couldn't believe that it would be that easy to make homemade jam. This will be a great recipe for kids and adults alike unless the latter is on a diet to lose weight. A great giveaway gift to friends and family. Try this recipe and I am sure you will feel proud of making something from scratch and trust me you will never buy another jam bottle from a store again.

Bread with Mango Jam
Bread with Mango Jam

No pectin mango jam
No pectin mango jam
MANGO JAM RECIPE {Without Pectin, preservatives & artificial colour}
Please read notes below before doing the recipe.

Recipe Source - Own

Makes - 300 gms of jam, nearly 2 regular cups
Prep time - 10 mins
Cook time - 15-20 mins


Ripe alphonso mango - 4 nos (small-medium sized, replace with your favorite variety)

Sugar - 3/4 cup
Lemon juice - Juice of 1 medium sized lemon


Step by Step recipe how to make homemade mango jam
Step by Step recipe how to make homemade mango jam
1. Peel the skin of mangoes and chop into chunks discarding the seed. Take the chopped mangoes, sugar and lemon juice in a wide pan. Mix well and bring it to a boil (medium-high flame).
2. Once the sugar dissolves and starts to bubble up, reduce the flame to low-medium.
3. Let it cook further for 5-6 minutes until the mangoes get cooked, since I used mango chunks I tried to mash them with a ladle.
4. As the mixture cooks further you will find the mangoes partly mashed and it thicken. Cook further for 3 minutes.
5. Test your jam by taking a little in a wooden ladle and drawing a line on a plate of bowl. The strike should be firm and now flowing/ runny. Now your jam is perfect.
6. Switch off and let it cool completely, you will find the jam further thickening.
7. Prepare an air tight container and transfer the jam to the container and store in a refrigerator for upto 10-12 days or till it lasts. 
8. Enjoy the home-made jam with bread slices.

Sweet Mango Jam
Sweet Mango Jam

Homemade mango jam recipe
Homemade mango jam recipe
Cooks Wisdom

Tip 1

1. Do not cook in full high flame after the sugar dissolved the jam mixture can get burnt. Careful close supervision and stirring at intervals is required.

Tip 2

2. You can spice up your jam with saffron, cardamom or spices too and do your own twist to it. I made this plain and it tastes heavenly.

Tip 3

3. I chopped mangoes in fairly medium chunks hence the jam was little pulpy. If you make a puree of the mangoes and make jam the consistency will not be like this it will be runny. If you want a thick consistency then chop fine the mangoes.

Tip 4

4. You could also add pineapple and make a mango pineapple jam with this recipe. Use 2:1 ratio for mango:pineapple.

Tip 5

5. Storage is very important, make use you use an air-tight container to store jams and keep a spoon inside the container for easy serving. Never use a wet spoon/ fingers in the jam, the shelf life will become less.

Tip 6

6. The colour of the mango jam is natural, alphonso mangoes are naturally vibrant. If you use any other mango variety the colour might slightly vary.




  1. love the mango in all the way.....lovely jam .........

  2. loved the delicious jam....looks perfectly done...

  3. This is a torture Priya...alphonso mangoes r banned here now..and on the other part of world u r making jams out of it ..not fair !!! :P

    1. Vines come back to India :-) will treat u with loads of them.

  4. what a lovely colour. great recipe.

  5. AnonymousMay 28, 2015

    Please tell the sugar : Mango ratio

  6. How many months will an unopened bottle last, do you have to refrigerate it or a air tight container is fine?

  7. AnonymousJune 22, 2016

    Hi, what purpose have the lemon juice in that preparation? Thanks for the recipe


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Priya Ranjit