Quick Homemade Fresh Mango Jam

Start by choosing the ripest mangoes. As a tip from my years of cooking, fruit at its peak ripeness gives the best output in taste & texture for jams. Peel and chop the mangoes finely, discarding the seed.

Add your chopped mangoes into a large, deep pot and pour in the sugar. The size of your pot is essential here; a larger surface allows liquid to evaporate more quickly which helps your jam set faster and preserve the fruit's fresh flavor.

Mix the mangoes and sugar and let it sit for about 10 minutes or so. During this time, the sugar will pull juice out from the mangoes which helps in giving your jam an intense mango flavor.

Turn on the heat to medium, and stir your mango and sugar mixture until your sugar is completely dissolved.

Add in your lemon juice, and increase the heat to bring your mixture to a rolling boil. Lemon juice, aside from adding a nice tang, is a natural source of pectin, which will help your jam set.

If you like a smoother texture in your jam, feel free to use an immersion blender. You can also mash the mango pulp with a masher. I prefer some chunks in my jam because it gives it a real homemade feel.

Optional step: if your jam isn't setting after around 30 minutes of a rolling boil, you can mix in your pectin. This can help thicken your jam. Remember to continuously stir at this stage to ensure that your jam doesn't burn at the bottom.

To test if your jam is set, place a little on a cold plate and put it in the fridge. After 5 minutes, if it's gelled and doesn’t run, your jam is ready. If not, keep cooking for another 5-10 minutes and test again.

Once done, transfer the jam to sterilized jars while it's still hot, leaving about 1/4 inch of space at the top. Seal the jars tightly and allow them to cool down at room temperature.