“We LOVE mango jam! Actually mango anything!
We ran out of our mango jam from the farms out east, so we decided to make our own!
Bill helped with the process, 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!
Enjoy!”
- 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
Ingredients
- 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
Instructions
- 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.