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jam in a clear jar

Mango Jam Recipe

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.
Course Extras
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 151kcal
Author Charla


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


  • Add the mango to a blender and pulse to 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.


  • 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.


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