Low-Sugar Mango Jam Recipe

* This article may contain affiliate links. For more information, please read my Affiliate Disclosure.


Traditional jams contain heavy amounts of sugar, but this low-sugar mango jam is a healthier alternative that tastes just like a tropical vacation! #mangojamrecipe #lowsugarmangojam #mangolimejam #lowsugarjamrecipesEvery year around this time, I start craving all things tropical: Tropical fruits, piña coladas, Hawaiian-style barbecues, reggae music, an all-inclusive beach vacation in an exotic locale…

By late February/early March, I’ve pretty much had enough of winter and the thought of enjoying a tropical fruit platter and a cold adult beverage on a sunny beach in *insert tropical vacation destination here* seems to be just about all I can think of.

Since jetting off to Mexico isn’t usually in our budget, I have to find other more affordable ways to satisfy my desire to escape late winter and “trick” myself into thinking I’m laying poolside somewhere warm and sunny.


Bottling the flavours of a tropical vacation


Luckily, this is the time of year when many tropical fruits are in season in their respective locales, and that means that they’re generally much cheaper to buy from the grocery store.

Mangoes are one such tropical fruit that are in season this time of year, and while I love, love, LOVE fresh mangoes, this year I thought I would take advantage of the low prices and stock up on enough mangoes to preserve and enjoy all year long!

I ended up purchasing two flats of mangoes containing about 9 mangoes each for about $10 a flat (so $20 all in). We ate a few of them fresh, and I was left with 14 to preserve.

At first I considered slicing them up and preserving them in liquid, much the same way as I preserve peach slices in liquid. But unfortunately I got busy with life and let them sit for a wee bit too long and many of them started to go a bit soft.

So instead I decided to turn them into mango jam!

Related: How to Can Pineapple At Home


Mango Jam | Mango Lime Jam | Low-Sugar Mango Jam Recipe


The problem with traditional jam recipes…


I turned to my canning bible (the Ball Complete Book of Home Food Preservation) and found. recipe for mango raspberry jam that I figured I could easily convert to a mango-only jam recipe. The only problem was that it called for 3 cups of mangoes and 5½ cups of sugar!!!

This insane amount of sugar is the biggest problem with most standard jam recipes, and while I love a good classic, sugary batch of strawberry jam as much as the next gal, I just can’t justify adding that much sugar to anything I make/eat/serve my family anymore.

Plus, mangoes are really sweet just as they are (especially the overripe ones), so I feared adding that much sugar would make the mango jam almost sickeningly sweet.

However, I know that many jam recipes call for a ton of sugar in order for them to gel correctly, and I definitely wanted to end up with a nice, thick jam in the end.

After a bit of back and forth between different recipes, I found a low-sugar option that called for Pomona’s pectin: a low-sugar alternative that uses a combination of pectin and calcium water which helps thicken jams and jellies without the addition of absurd amounts of sugar.

I’ve heard about Pomona’s pectin before, but had never actually tried in any of my own recipes, mostly because I just wanted to get really good at regular jam making and canning before I started playing around with low-sugar alternatives.

But now that I have a few years of canning and jam-making experience under my belt, and DOZENS of jars of sugary jam lining my pantry shelves, I decided there was no better time than now to take the leap and dive into the world of low-sugar jam making!

Related: Sugar-Free Applesauce Canning Recipe


Making jam with Pomona’s pectin


As it turns out, using Pomona’s wasn’t any more difficult than using regular pectin. Plus, it not only allowed me to use a fraction of the amount of sugar (I used 3 cups of sugar to 12 cups of diced mangoes), it also gave me a really nice, thick gel with no issue at all.

Each box comes with a package of pectin and a small pack of calcium powder, which you mix with a little water and add to your batch of jam to thicken it up.

Pomona’s pectin is also pure pectin, unlike other brands which are often mixed with dextrose. So this pectin is extra potent and needs to be mixed with the sugar before being added to the fruit mixture otherwise it will clump.

(I learned this the hard way since I had already added the sugar before reading that part of the directions. I was, however, able to use my hand blender to blend it up and break up any clumps, so crisis averted!)

Pomona’s has their own low-sugar mango jam recipe which calls for ½ cup of bottled lemon or lime juice per 4 cups of mangoes. I decided to use lime juice since it reminds me of the tropics and I thought the flavours would compliment each other well. I even upped the lime flavour by adding in the grated zest and juice of three fresh limes.

The addition of lime juice also helps the jam achieve a nice, thick gel due to the high pectin content in citrus fruit. Also, it ensures a safe final product since mangoes are actually a low-acid fruit, which means they require the addition of lemon or lime juice to ensure they can be canned safely. (See Botulism & Home Canning: What You Need to Know to Stay Safe.)

In the end this low-sugar mango jam turned out really nice and really showcased the flavours of the mangoes and limes without being overly sweet.


Ways to enjoy low-sugar mango jam

  • On top of toast
  • Spread on crackers and cheese
  • Use as a condiment on a burger (for something a little different!)
  • Mix it in with some yogurt
  • Enjoy it straight out of the jar with a spoon!

I found my batch a bit thick to spoon over ice cream, although according to Pomona’s, you can add less of the pectin and calcium water for a softer spread if you prefer.


Mango Jam | Mango Lime Jam | Low-Sugar Mango Jam Recipe


Low-sugar mango jam recipe


To make this low-sugar mango jam recipe, start by preparing your mangoes. Peel and dice them and measure out 12 cups.

*Although the original Pomona’s recipe called for just 4 cups of mashed fruit, I happened to have just enough mangoes on hand to get exactly 12 cups of peeled and diced mangoes. This gave me roughly 8 cups worth of mashed fruit in the end once I cooked it down. So I doubled the amount of pectin and calcium water. I ended up getting 8 half-pints (8oz jars) in the end, which was a good amount.

You could measure out roughly 6 cups of peeled, diced mangoes to yield 4 cups of mashed fruit instead, but then you will only get about 4 half-pints. This is fine if you only have enough to do a small batch, but I figure if you’re going to do the work anyway, you may as well do a larger batch and get more jars from one canning session.

After you’ve prepared your mangoes and measured out 12 cups, add them to a stainless steel pot along with 1½ cups of bottled lime juice plus the zest and juice from three fresh limes and stir to combine.


Mango Jam | Mango Lime Jam | Low-Sugar Mango Jam Recipe


Bring to a boil over medium high heat, stirring frequently to prevent burning.

Boil for about 20-25 minutes, mashing the mangoes as you go. Alternatively, you can use a hand blender to blend up the jam into a smooth consistency.

Meanwhile, mix ½ teaspoon of the calcium powder with ½ cup of water in a Mason jar or other jar with a lid and shake well to combine.

Add the ½ cup of calcium water to the fruit mixture and stir well to combine.

Next, mix 6 teaspoons of the pectin with 3 cups of sugar. Bring the mango fruit to a full boil and then add the sugar/pectin mixture and stir constantly for 1-2 minutes until it’s completely dissolved.

Remove pot from heat. At this point your jam should be starting to gel quite nicely. If you’re not sure about the gel, you can do a gel test by sticking a spoon in a glass of ice water and then quickly drying it off and touching the bottom of the spoon to the jam. If the jam sticks to the spoon and/or slides off in sheets (rather than dripping off), then you’ve got a good gel and you’re ready to can it up!

Related: Pectin-Free Strawberry Jam Recipe


Mango Jam | Mango Lime Jam |


How to can mango jam


To can your jam, use a canning scoop and a canning funnel to scoop the hot jam into sterilized jars. Leave ¼-inch headspace at the top of the jar.

Use a knife to skim around the inside of the jar to release any trapped air bubbles. Adjust headspace if necessary.

Wipe rims and place lids on top of jars. Screw down bands and then place in a hot water bath. Bring to a full rolling boil and process for 10 minutes. (Add an extra one minute for every 1,000 feet above sea level if you live at a high altitude).

Related: Water Bath Canning for Beginners

Then turn heat off, take lid off the canner and leave jars in canner for an extra 5 minutes.

Remove jars from canner and let cool completely on a tea towel on your countertop.

Store in your pantry out of direct sunlight and enjoy whenever you’re in the mood for a little tropical fruit (or when you’re dying for a beach vacation but your bank account says “just eat the jam, Karen.”)




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Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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We’re finally home from our week-long summer vacation, and while I enjoyed being away, there’s nothing like sleeping somewhere else to make me miss home!⁣

The vacation itself tends to get all the glory, but for me, the best part is always coming home.⁣

Going away gives me the chance to step away and gain some perspective so that when it comes time to go home, I’m actually excited about it! I’m excited to come back to this life that we’ve created with intention. I’m excited to get back to my garden and my kitchen and my desk where I get to create a life I love with my own two hands.⁣

Sometimes we need that perspective that comes from a change of scenery and routine. I know that right now it’s harder than ever for so many people to get away as we’re being asked to stay home, but sometimes all it takes is a break from your every day routine to make you appreciate it. And if you don’t? Maybe it’s time to change it.⁣

The moment that I don’t love coming home or coming back to my life and routine is the moment I’ll know I need to change something about how I’m living. But right now, being back home is the best feeling in the world... Even better than walking through beautiful fields of yarrow with my daughter while we were away. And that was pretty good too:)⁣
#perspective #home #homeiswheretheheartis #theresnoplacelikehome

The peas are late this year, probably because of the unusually cool weather we’ve been having. Although that’s meant that the plants are really healthy and now that they’re coming on, we’re about to get a bumper crop.⁣

Plus, I don’t really mind the wait. Because seriously, is there a vegetable on earth that produces prettier flowers than sugar snap peas??⁣

Don’t think so;)
#peas #gardenersofinstagram #peoplewhogrowfood #humanswhogrowfood #springgarden #homegrown

“Gardening is the most therapeutic and defiant act you can do. Plus you get strawberries.”⁣⁣⁣⁣
- Ron Finley⁣⁣⁣⁣
In light of recent protests across the globe, I’ve been thinking a lot lately about where I stand, what I stand for and what form my activism takes.⁣⁣⁣⁣
I’ve been thinking about how protesting isn’t just about taking to the streets with signs and megaphones. It’s about the choices we make every day.⁣⁣⁣⁣
It’s about who (and what) we choose to support with our dollars.⁣⁣⁣⁣
It’s about how we use our voices, and what we say when we speak.⁣⁣⁣⁣
It’s about questioning the status quo and taking meaningful action to resist the parts that are corrupt and broken.⁣⁣⁣⁣
You see, homesteading 𝘪𝘴 my form of protest. Growing food is my way of resisting and rebelling against the status quo.⁣⁣⁣⁣
Whether we’re talking about systemic racism or the corporate food system, it makes no difference; They’re both broken spokes on the same societal wheel that’s keeping everybody trapped and dependent.⁣⁣⁣⁣
But growing food is a statement of freedom and independence. It takes power away from “the system” and puts it back in the hands of the people.⁣⁣⁣⁣
Make no mistake, growing food is one of the most influential forms of political activism there is, and at its core, that’s what the modern homesteading movement is all about.⁣⁣⁣⁣

Every homegrown vegetable; Every jar of homegrown food; Every loaf of homemade bread, even, is a small act of resistance, and those small acts add up. If enough people join the movement, we’ll eventually hit critical mass, and that’s when the real change happens.⁣⁣⁣⁣
If this aspect of homesteading appeals to you too, I invite you to read more and join the conversation (and the movement!) by clicking the link in my bio @thehouseandhomestead or by going to https://thehouseandhomestead.com/growing-food-is-my-form-of-protest/⁣⁣⁣
#foodsovereignty #foodsecurity #foodjustice #foodjusticeisracialjustice #overgrowthesystem #homegrownfoodrevolution

As the Black Lives Matter movement has gained momentum over the past couple weeks, it's had me thinking a lot about how the modern homesteading movement fits in, and made me question the status quo.⁣⁣
One thing that I've become painfully aware of is how there's a severe lack of representation of people of colour in the modern homesteading world. In fact, I'm a little embarrassed to admit this, but I wasn't even aware of any black homesteaders (and very few non-white homesteaders in general) before all of this woke me up. Not in the online space anyway. Not within the mainstream modern homesteading movement.⁣⁣
But once I started actively seeking them out, what I found was a whole bunch of amazing farmers, gardeners, homesteaders and community leaders of colour doing some pretty incredible things.⁣⁣
Co-operative farmers bringing fresh produce to food-starved urban communities.⁣⁣
Community activists growing food in abandoned city spaces.⁣⁣
Black farmers, gardeners and homesteaders who've lived a different experience than white people, and who often have a different relationship with food and the land due to their unique shared history and culture.⁣

So this week we're diving into the importance of cultural diversity within the modern homesteading community. I'm also sharing some different perspectives on the importance of food security, self-reliance and finding independence on the land, including a list of resources (books, blogs, podcasts, etc.) written and produced by black and BIPOC farmers, gardeners and homesteaders who are changing the game when it comes to food security and self-reliance in their communities. ⁣⁣
I hope you find inspiration and hope in this week's post. I know I sure did.⁣⁣
Click the link in my bio or go to https://thehouseandhomestead.com/cultural-diversity-modern-homesteading⁣ to read the full post.⁣
P.S. If you find this article helpful, please share it and keep the conversation going. This is too important not to talk about right now.
#blacklivesmatter #blackgardeners #bipocfarmers #diversitymatters #amplifymelanatedvoices #amplifyblackvoices

I’ve been mulling over my thoughts and words about what’s been going on in America for the past week.⁣

I’m angry. So angry at the racial injustice and the police brutality and the authoritarianism that I’m seeing play out in real time.⁣

I’m so many emotions, and there are so many words I want to say, but for now I think it’s important to make space for the voices of the people who are rarely, if ever heard.⁣

I come from privilege. I haven’t always had it easy, but I’ve always had a voice. I’m going to continue to use my voice and believe me, I’ve got some things to say about what’s been going on. But right now I think it’s important to focus on those who have been silenced for too long. It’s time to listen, and it’s high time for justice to prevail in America and the world. .
#socialjustice #racialequality #revolution #amplifymelanatedvoices #blackouttuesday

I’ve taken to making Saturday “market day,” mostly because that’s the day when our local market is held! But also because if I stock up on local goods on market day, then I can avoid the grocery stores the rest of the week.⁣

Quite honestly we could live off the food we have and produce at home for quite some time. But because we grow our own food (and rarely go to the grocery store), this frees up some funds that I can then spend on locally grown and produced foods to supplement what we don’t grow at home, even if they’re a little more expensive.⁣

Th his means we get better quality food over all AND we support local farmers and small business owners in our community, which supports the local economy AND is an all-around more ethical way to shop and eat.⁣

These are some locally grown mushrooms I got at the @comox_valley_farmers_market today. I also got cheese, veggies, mustard and bacon. What more does anyone need, really? 😉 ⁣

In this time of crisis and hardship for so many, our dollars speak more loudly than EVER before! Every dollar we spend is a vote we cast for our health, for our communities, for our future and for our freedom from monopoly.⁣

Every dollar we spend counts more than ever. Spend wisely. Shop local.⁣
#shoplocal #votewithyourdollars #resist #eatlocal #buylocal #supportlocal #farmersmarket

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