Homemade Mango Jam with Cloves
A golden, fragrant homemade mango jam that captures the warmth of tropical sunshine in a single jar. Subtly spiced with whole cloves, it's beautifully simple to make and far superior to anything store-bought. Spread it on crispy toast, swirl it into yogurt, or use it to elevate a classic sponge cake.
🛒 Ingredients
1 servings
- 1 ripe medium mango
- 200 g (1 cup) granulated sugar
- 100 ml (⅓ cup) water
- 4 whole cloves (optional)
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Directions
- 1
Peel the mango, remove the pit, and dice the flesh into small, even chunks.
- 2
Place the mango pieces in a heavy-bottomed saucepan and add just enough water to cover the base — do not submerge the fruit.
- 3
Cook over medium heat, stirring regularly, until the flesh softens completely and begins to break apart.
- 4
Remove from heat and strain through a fine-mesh sieve, pressing lightly to extract all the juice. Discard the fibrous pulp.
- 5
Return the strained juice to the saucepan, add the sugar and cloves, and stir to combine.
- 6
Cook over medium-low heat, stirring continuously to prevent the jam from sticking to the bottom.
- 7
When the jam pulls away cleanly from the sides of the pan, cook for an additional 2–3 minutes, then remove from heat.
- 8
Pour immediately into a sterilized glass jar, seal tightly, and invert until fully cooled.
💡 Chef's Tip
To test the set, drop a small amount onto a chilled plate — if it wrinkles when nudged, it's ready. A very ripe mango yields the sweetest, most aromatic jam with no extra effort.
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