How to Make Mango Jam Without Pectin

Learn how to make some homemade mango jam. A recipe that is so easy to make using only 5 ingredients, it's multipurpose, sweetened with agave nectar, free from pectin, alkaline friendly and infused with sea moss gel.

Who can't say no to some mangoes? Definitely not me! Mango jam takes things up a notch and is sure to brighten up your day. 

If you're from the islands or a hot climate where mangoes grow then this jam recipe will be like a taste of home.

I'm a mango girl at heart, it's one of my favourite fruits, more specifically I'm a Julie and East Indian mango type of person (If you're Jamaican/Caribbean you will know what I mean).

I digress, making jam isn't as hard as it seems, this is something that I used to do with my mother as a little girl, in fact it was one of my first introductions to the kitchen.

The ingredients

I'm going to show you how to make your own mango jam from scratch using 5 ingredients - mangoes, lime juice, sweetener, ginger and Homemade Sea Moss Gel.

This jam is alkaline friendly meaning if you subscribe to an alkaline lifestyle i.e Dr Sebi then this recipe might be of interest to you.

The mango is cooked on a low heat/simmer to avoid destroying its entire health properties until a thick-ish consistency is formed.

Then the sea moss gel is added to yield even more health benefits and thickness.  It's that simple right?

Whenever I have mangoes be it fresh or frozen in excess then that is when I resort to making various recipes such as A No Bake Mango Cheesecake or even some Mango Pineapple Hot Sauce.

Jam is another option, you can't really go wrong with some jam in your refrigerator? Besides, mango jam isn't accessible so making your own solves the problem.

It's also a great idea if you have a ton of fresh mangoes and don't want them to go bad and a great way to sneak some sea moss gel into your lifestyle.

Don't forget to try my Mango Tarts recipe with this jam.

Ways to use this jam

• Serve it on bread or toast i.e a spread
• In a cake and/or tarts
• As a glaze
• Sauce
• In a drink or smoothie

The pectin in jam

You can make jam with pretty much any type of fruit but some need a helping hand more than others.

This is where pectin comes in handy, if you read the labels of commercial sold jam then chances are you will have already seen the word "pectin" as a stand alone ingredient.

In case are wondering what it is, let me explain, pectin is a substance that is naturally occurring in fruits.

The substance is responsible for giving a helping hand to jelly and jam by making them a gelatinous texture. 

With that being said, not every fruit has equal amounts of pectin, some fruit have higher level than others.

Mango is low in natural occurring pectin, so it needs a bit of help to form into a more structured jam.

This is where the combination of sweetener and citrus helps to increase the pectin level along with added sea moss gel.

The steps

• Add the mango to a blender and pulse into a slightly pureed with chunky pieces consistency.
• Place the mango in a medium sized saucepan or frying pan along with the sweetener, lime juice and ginger.

• Turn on the heat, on a low flame and let the jam cook slowly. Put the lid on the pan and allow to simmer but stir occasionally to avoid burning and/sticking.
• After 15-20 minutes the jam should have thickened.
• Remove the jam from the heat, let in cool down (not completely) and stir in the sea moss.
• Once completely cool, pour into a clean glass jar and refrigerate.

Notes an tips

• The amount of sweetener you use may vary depending on how sweet you want your jam and the ripeness of your mango.
• This recipe makes one mason jars worth of jam.
• Extra ripe mangoes will need less sweetener and firm mangoes will need more.
• If you aren't on a strict alkaline diet then use a different sweetener such as coconut sugar, cane sugar etc...
• You will want to chop the mango up quite small before pulsing it.
• It's very important NOT to completely puree the mango, you will want the texture to have some chunky pieces in it, so a 80/20 ratio (80% chunky and 20% puree).
• Don't use mango that is canned and in the syrup.
• The jam can be stored in the refrigerator in a sterilized jar for up to a week (I haven't tested it for longer, I will update accordingly).
• This recipe doesn't cover the official canning method for longevity. This is a short shelf life method.
• Frozen mango works too, just make sure to thaw it out before pulsing it.

Recipes with sea moss gel in it

• Sea Moss Banana Smoothie
• Sea Moss and Bladderwrack Smoothie
• Sea Moss Gummies
• Sea Moss Smoothie
• Sea Moss Drink (Irish Moss)

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

How to Make Mango Jam Without Pectin

Learn how to make some homemade mango jam. A recipe that is so easy to make using only 5 ingredients, it's multipurpose, sweetened with agave nectar, free from pectin, alkaline friendly and infused with sea moss gel.

5 from 5 votes

Print Pin Rate

Course: Extras

Cuisine: Caribbean

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 151kcal

Author: Charla

Ingredients

• ▢ 3 fresh mangoes chopped (equal to 3 cups worth)
• ▢ ⅓ cup agave nectar (more or less depending on how sweet your mangoes are)
• ▢ juice of a fresh lime squeezed
• ▢ 3 teaspoon ginger minced
• ▢ ⅓ cup sea moss gel see notes

Instructions

• Add the mango to a blender and pulse into a slightly pureed with chunky pieces consistency.
• Place the mango in a medium sized saucepan or frying pan along with the sweetener, lime juice and ginger.
• Turn on the heat, on a low flame and let the jam cook slowly. Put the lid on the pan and allow to simmer but stir occasionally to avoid burning and/sticking.
• After 15-20 minutes the jam should have thickened.
• Remove the jam from the heat, let in cool down (not completely) and stir in the sea moss.
• Once completely cool, pour into a clean glass jar and refrigerate.

Notes

• The amount of sweetener you use may vary depending on how sweet you want your jam and the ripeness of your mango.
• Extra ripe mangoes will need less sweetener and firm mangoes will need more.
• This recipe makes one mason jars worth of jam.
• If you aren't on a strict alkaline diet then use a different sweetener such as coconut sugar, cane sugar etc...
• You will want to chop the mango up quite small before pulsing it.
• It's very important NOT to completely puree the mango, you will want the texture to have some chunky pieces in it, so a 80/20 ratio (80% chunky and 20% puree).
• Don't use mango that is canned and in the syrup.
• The jam can be stored in the refrigerator in a sterilized jar for up to a week (I haven't tested it for longer, I will update accordingly).
• This recipe doesn't cover the official canning method for longevity. This is a short shelf life method.
• Frozen mango works too, just make sure to thaw it out before pulsing it.

Nutrition

Calories: 151kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 268mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1680IU | Vitamin C: 60mg | Calcium: 18mg | Iron: 1mg

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