Naná's Homemade Mango Jam
A luscious, golden homemade mango jam inspired by a beloved family recipe passed down through generations. Naturally sweet and wonderfully spreadable, it's the perfect companion for morning toast, crackers, or a simple afternoon snack.
🛒 Ingredients
20 servings
- 2 kg (4.4 lbs) ripe mangoes
- 500 g (2½ cups) granulated sugar
- Juice of half a lemon
- A splash of water (if needed)
🛍️ Recommended tools
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Directions
- 1
Peel the mangoes and cut them into small even chunks.
- 2
Blend the mango pieces for about 5 minutes until you get a thick, smooth purée. Add a little water if the mixture is too thick to blend properly.
- 3
If your mangoes are very fibrous, strain the purée through a fine sieve for a silkier texture (optional).
- 4
Pour the purée into a large saucepan, stir in the sugar and lemon juice, and mix well.
- 5
Cook over medium heat for about 40 minutes, stirring constantly with a wooden spoon to prevent sticking.
- 6
The jam is ready when you can draw a clear line along the bottom of the pan and it stays visible for a few seconds.
- 7
Remove from heat and let cool — the jam will thicken as it cools. Transfer to sterilized jars while still warm.
💡 Chef's Tip
Don't worry if the jam looks runny while still hot — it thickens significantly as it cools down. Keeps for up to 3 weeks in the refrigerator. Also delicious swirled into yogurt or used as a cake filling.
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