Mango Jam Home Canning Recipe with Tips

Every year I like to make 6-8 homemade batches of fruit jam for my family to enjoy. Homemade tastes a lot different than their store-bought counterparts and I mean that in a GOOD WAY! They taste fresher and just have a better flavor to them. This Mango Jam is one of my personal favorites. I like to enjoy it spread on toasted bagels, toasted bread, in breakfast wraps, on scrambled eggs, in a peanut butter & jelly sandwich, a chicken or fish marinade, etc. It’s versatile and delicious!

This recipe will make approximately five 8 oz. jars. You will need a water bath canner, glass mason jars, and your basic home canning accessories to make it. I recommed getting all of your supplies together and do your food prep work before beginning the recipe. Follow it exactly, so that it sets-up properly.

Mango Jam Recipe

4 cups mangos, finely chopped
1/4 cup fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3 1/2 cups granulated sugar
2 cups light brown sugar
2 pouches liquid pectin – 3 ounces each

In a large pot, combine together the finely chopped mangos, lemon juice, ground cinnamon and ground cardamom. Bring mixture to a rolling boil, stirring constantly to keep it from sticking and splatting.

Once it is boiling pour in the granulated sugar, stirring constantly and then the light brown sugar and bring the entire mixture back to a rolling boil. Continue stirring constantly to prevent sticking. Once boiling add in the 2 pouches of liquid pectin, stirring to thoroughly get it through all of the mixture. Return to a boil and boil for 1 minute. Remove from heat. If neccessary, skim off any foam.

Ladle the jam into your prepared glass mason jars leaving a 1/4″ headspace. Wipe the rims clean, add the seal and the ring until its fingertip tight. Place jar on the rack hovering above your water bath canner which should contain simmering hot water. Continue this process until all of the jars are filled. Lower rack into the canner, cover.

Process jars in a water bath canner for 10 minutes. Turn off heat, remove lid and raise the rack up to the rim of the canner. Let it sit there for 5 minutes.

Place a cotton towel on your kitchen counter. Transfer hot jars to the towel to finish the cooling process. It will take a few hours for all jars to cool to room temperature. Check seals to make sure all of the jars sealed properly. Label and store. Any that didn’t seal will need to be refrigerated and eaten within a few days. When properly processed, your sealed jars should keep for up to 1 year in your pantry.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!