Low-Sugar Mango Jam Recipe
Every 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
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.
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.
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
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.”)
Ingredients
- 12 cups mangoes, peeled and diced
- 1½ cups of bottled lime juice, plus the zest and juice from three fresh limes
- ½ tsp. calcium powder
- ½ cup water
- 6 tsp. Pomona's pectin
- 3 cups sugar
Instructions
- Prepare your mangoes by peeling and dicing. Measure out 12 cups.
- Add mangoes to a stainless steel pot. Add lime juices and zest and stir to combine.
- Bring to a boil over medium high heat, stirring frequently to prevent burning.
- Boil 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.
- Mix 6 teaspoons of Pomona's 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 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!
Wishing you homemade, homegrown, homestead happiness 🙂
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(1/5) The past few weeks have been some of the most difficult to date in my occupation as a homesteader and a blogger.
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Why have I chosen this path, and why is it important to me to share it with the world??
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I've talked many, many times about the flaws with our modern, industrialized food system, and about how homesteading is a way to take back some control over our food supply and buck this system. (Yes, that's buck, with a "b" ;)
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To me, homesteading is about so much more than the act of growing and preparing food, or DIY-ing your own soap or candles or toothpaste. Quite honestly, it's a way for everyday people to take back control over their own lives and throw a proverbial middle finger to "the system" and the status quo.
(Continued in comments...)
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This month's issue of Modern Homesteading Magazine is all about Food Justice.
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I have a confession to make...
I don’t like radishes. But I love to grow them, which has created quite a dilemma in the past. That is, until I discovered ROASTED RADISHES!
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I’ve gone from disliking radishes to literally salivating over this dish, so much so that I had to share the recipe!
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Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/roasted-radishes-with-honey-butter/
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In the fall I love watching orb spiders spin their webs that capture the last of the summer rays and the first of the fall raindrops on their silky threads.
Even in the bathroom (why do spiders gravitate to the bathroom??) I always try not to kill the spiders that I find, but relocate them to the garden instead. A healthy garden is teeming with spiders and worms and butterflies and bees. A healthy garden is full of healthy life, and just like good bacteria helps ward off bad bacteria in our bodies, so too do the “good bugs” help to control the bad bugs in the garden, and spiders are one of the most beneficial bugs when it comes to that!
It’s amazing how much living close to the land changes you and gives you a greater respect for all life. As much as I’m still not ready to put my hands out and hold a spider (I literally passed out when I was a kid and tried to hold someone’s pet tarantula), I am learning to coexist with all things, and appreciate the unique purpose that every living thing serves here on Earth.
As much as it may seem like we have nothing in common, if you take a moment to just observe nature or sit in stillness by your garden gate, you’re sure to realize we all have more in common than most people might think.
Some people want an ocean view or a high-rise apartment with a bird’s eye view of the city. Me? I’ll never get tired of waking up to this (weeds and all!) 😍
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My mom and dad divorced when I was just 9 months old. I have no memory of them ever being together, and remain my mother’s only child.
It was definitely a struggle at times. When I was a kid I was constantly reminded that money didn’t grow on trees and that, while we lived comfortably, there was never any extra for the “fun stuff.”
I watched my mom cry many times because of how hard it was to be a single mother on a tight income. Sometimes I would pull whatever money I had in my piggy bank and offer it to her to help pay for groceries. She always refused, but I know it was hard on her to want to give me the world while simultaneously having to use coupons just to get by, and it was hard on me watching how hard it was on her.
But while I didn’t grow up wearing name-brand clothes or getting whatever I wanted whenever I wanted it, my mom was determined to put whatever extra money she could save toward giving me some of the best experiences life had to offer and making memories together that will last our lifetimes.
When I was in high school, I had the opportunity to go on a discounted school trip to Europe. My mom encouraged me to go and told me she would help pay for it. So I signed myself up and when I found out they were looking for parents to help chaperone the trip, I immediately asked my mom to come along. I promised her that I would work hard and save up enough money to pay for my own trip so she could afford to come too.
We made it happen, and it marked the beginning of roughly a decade of adventures together travelling all over the world.
In the end, the experiences we had have helped shape me and my appreciation for all that this beautiful world has to offer, and the memories we made together will forever remain some of my most cherished.
Yes, there were times we struggled, but thanks to my mom, I can truly say that I’ve had a blessed life, and am grateful every day for all of the sacrifices she made in order to literally give me the world. She didn’t just teach me the value of a dollar, she taught me that time spent together is worth more than anything else we could possibly spend our money on.
Thanks mom. I love you as big as the world 🗺 ❤️
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Herbs have always been an integral part of both good food and good health, often at the same time!
The great emperor Charlemagne famously said that "Herbs are the friend of the physician and the pride of cooks."
Indeed, both physicians and cooks would be nothing without herbs, and so you can see how useful having an herb garden can be for us modern homesteaders who often aim to cook most of our meals from scratch with ingredients grown on our own property AND be our family's own primary health care provider.
First up we're showcasing 10 less common herbs that are totally worthy of a place in your garden. From culinary herbs like lovage and chervil to medicinal herbs like comfrey and marshmallow and dual purpose herbs in between, if you're looking to expand your herb garden beyond the standard culinary herbs you're familiar with, this guide breaks down everything you need to know about growing and using these lesser known herbs at home.
Our guest interview this month is with CeAnne Kosel, founder of @farmhouseteas. CeAnne's journey into herbalism began with a discounted pack of calendula seeds and led her to starting what has become a successful business mixing and selling herbal teas and other all-natural herbal products. She's here sharing her story, her advice for anyone wanting to break into the business side of selling herbal products and her formula for crafting herbal teas that are as healing as they are delicious!
And of course, no issue would be complete without a few good recipes to keep in your back pocket (or herb cabinet). This month we're tipping our hats to the art, flavour and finesse of French cooking with three distinctly French herb blends that will help take your home cooking to a whole new level. Plus, don't miss CeAnne's bonus recipe for homemade Allergy Tea, perfect for spring! (Aka. allergy season).
To read the May issue, subscribe for FREE via the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/magazine.
Happy herb gardening!
Living on a small island in the Caribbean, I have access to a lot a tree ripened mangoes. But with the constant heat I’m looking for a mango jam recipe similar to my strawberry freezer jam. I also would like it to be very low or no sugar due to diabetes. Can you help.
Nanakate
Hi Nanakate,
This recipe can easily be turned into a freezer jam (instead of canned). It is already a low-sugar jam but you can also make this with no sugar at all, depending on your tastes. Lucky you to have access to fresh local mangoes!
Your mango jam sounds delicious! Have you ever tried honey as a substitute for the sugar? I have access to free honey and it would also be healthier. Just not sure if would work. Any thought would be helpful. Thanks, Debbie
Hi Debbie,
Yes, you can substitute honey for sugar with Pomona’s pectin but because honey is sweeter, you’ll want to use less. Here’s a quick conversion chart: https://pomonapectin.com/faq/if-a-pomonas-pectin-recipe-is-written-specifically-for-sugar-or-specifically-for-honey-can-i-substitute-one-for-the-other-how-much-should-i-use-for-equivalent-sweetness/