This easy small batch mango jam recipe captures all the tropical sweetness and fragrance of fresh mango in a delicious preserve, using frozen mangoes to save on all the mess!

Mango jam

And now for something completely different! You don’t see a lot of mango jam on the shelves in the supermarket, but mangoes make a delicious conserve and it’s so easy with this small batch recipe

Soft, tender and juicy, mangoes are glorious but they are also messy. Awkward to peel and stone if they are just under or just over ripe, it can also be difficult to find two fruits that are just right at the same time.

I have done away with the problem by using frozen mango in this mango jam. You can get a bag of ready prepared frozen mango chunks from any supermarket.

The fruit doesn’t suffer – if anything it is better quality than fresh mango, you get all that fabulous flavour and none of the hard work. It also means that can make your mango jam at any time of the year in a small batch that doesn’t take over your kitchen cupboards.

I like to use a conserve method for stone fruit jams (see my plum jam, and nectarine jam). This means soaking the fruit in sugar for several hours before cooking, to combine the sugar with the fruit juices.

This process is called maceration. It makes the whole process longer, but the hands-on time is, if anything, a little less. The reduced cooking time gives a fresher flavour and you retain some chunks of fruit in the jam rather than letting it all cook down into a mush.

Ii do recommend macerating the fruit. You can, however, skip the maceration and follow a regular jam process if you prefer. To do this, just leave out Step Three of the recipe.

Why make mango jam with frozen mangoes?

• It is easy– no peeling, stoning and clearing juice off every kitchen surface
• A delicious and unusual jam, full of tropical flavours.
• No waiting around for fruit to ripen or wrestling with sticky mangoes at different stages.
• You can make it in small batches, any time of year.

Small batch mango jam ingredients

• Frozen mango– absolutely fuss free!
• Sugar – regular granulated white sugar – no need for jam sugar
• Lemon – Roll it on a cutting board under your hand, using a little pressure to release more juice before you cut into it.

How to make mango jam – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this small batch frozen mango jam recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page

Step one – Juice the lemon. Put the frozen mango, sugar and lemon juice in a bowl. Cover and leave for a few hours or overnight to macerate.

Step Two – When the sugar has drawn out the fruit juice, the mixture is ready to make jam. No a the sugar will have dissolved.

Transfer to a large, deep, heavy pan.

Step Three – While you are making the jam on the stove, heat your jam jars and lids in the oven, so that they will not crack when you fill them (read more on how to sterilize jam jars). If you have them, prepare a Pyrex jug and a jam funnel too.

Heat slowly at first, bringing the jam mixture to a simmer and stirring to ensure that no fruit sticks to the base of the pan and burns. Then when you are sure that all the sugar is fully dissolved, bring the heat up to a boil.

Step Four – Cook the jam at a rolling boil until it reaches setting point (see notes below). Stir frequently, running a spoon or spatula over the bottom of the pan so that none of the fruit sticks and burns.

This will take about 10 minutes, depending on the size and shape of your pan.

If you would like a smoother jam, use a potato masher to break the fruit up as it cooks.

Step Five – Pour your jam into heated, sterilized jars. I find it easiest to do this by transferring the jam to a sterilized shatterproof jug and then pouring through a jam funnel.

With chunkier jams you can get some tiny air bubbles in the pots. To avoid this, pour slowly. Give the tray of jars a gentle swirl or rap on the worktop. You can also stir slowly with the end of a sterilized spoon to dislodge them.

Wipe away any drips and seal the jars with the lids, making sure they are secure. Leave them to cool and then check that they have sealed correctly. The dimple in the lids will have popped down. If not, you should be able to pop it down with a gentle pressure.

If you have a jar that won’t seal properly, keep it in the fridge once cool and treat it as if already open, eating it within a few weeks.

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Source: Fuss free flavours

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