“We LOVE mango jam! Actually mango anything!

We ran out of our mango jam from the farms out east, so we just made our own!

I dragged Bill into helping me; now he says we should go back to canning like we used to! It’s not hard at all! We used to can many things when we first got married; jams, pickles, tomatoes, peaches.
This jam is SO very good, even better than the expensive ones we bought! Low sugar is great! Who needs all that sugar in jellies and jams? I always made my jams low sugar. Less sugar means you can taste the fruit more!

This is only 18 calories a tablespoon.

It costs pennies to make! 1½ cups of sugar is spread out over 9 (8-ounce) jars; that’s not much! Low Sugar Pectin is inexpensive.
If you give your jam away, tell people to return your jars!

It’s not easy to find store-bought mango jam, so why not make your own! We will from now on.
We tried it over ham; yummy! I can see using it in pork and chicken dishes too. But spread over toast, now that’s the real deal!


  • Servings Per Recipe: 126
  • Servings Per 8-ounce Jar: about 14
  • Amount Per Serving: 1 Tablespoon
  • Calories: 18
  • Calories from Fat: 0


Mango Jam~Low Sugar

Mango Jam is so-o good! It's a lot less expensive to make your own! Servings Per Recipe: 126 Servings Per 8-ounce Jar: about 14 Amount Per Serving: 1 Tablespoon Calories: 18 No guilt!
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Prep Time45 mins
Cook Time20 mins
Course: Breakfast, Side Dish, Snack
Cuisine: All Cuisines!, American
Servings: 126
Calories: 18


  • 9 cups mango cut into chunks (about 10 mangos)
  • 1 ½ cups water
  • 1 tablespoon lemon juice
  • 4 ½ tablespoons Fruit Pectin low sugar ( I use Ball’s RealFruit, Low Sugar or No-Sugar Needed Pectin)
  • 1 ½ cups sugar


  • Puree the mangos in a food processor, but I used one mango to just mash into tiny bits so you get small little pieces in your jam, more like a preserve.
  • Sterilize the jars and lids in a large pot of hot water. Leave them in the hot water until ready to use.
  • In a large pot over medium high heat, mix the pureed mangoes, the small mango bits, the water, and lemon juice.
  • Stir in the pectin. Stir consistently to bring it to a full rolling boil.
  • Add the sugar and boil for 1 minute more, stirring constantly.
  • Remove the pot from the heat.
  • Remove one jar at a time and ladle the jam into the hot jars, leaving a ¼-inch space at the top. Wipe the rims of the jars, put on the lids and rings.
  • Place the jars into the water bath canner and cover the tops of the jars with an inch or two of water.
  • Place the lid on the canner and bring the water to a boil. Boil for 10 minutes.
  • Place a towel on the countertop and remove the jars upright to the towel to let them cool.
  • Do not touch the jars for 24 hours, then turn the screw rings tighter.
  • Press the middle of the lids; the indent bubble in the middle of the lid should be down, concave, and not pop. If you hear a pop or feel a raised bubble on the lid, then it didn’t process correctly; just use that jam right away.
  • Jams processed this way are good for a very long time, stored on a shelf in a cool room. In my opinion, it’s at least a year or two. Stick a label on the jars and put a date on them. You will get different opinions online about the shelf life. Some say forever, some say the taste declines a little after a year. Mine usually never lasted more than a few years before they were eaten! You can look it up online and see all the opinions out there.


Jams make great gifts!
Calories: 18kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg

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