How to make Mango jam without sugar sounds like a contradiction, right? I’m glad you thought so. 🙂 But what I mean is that if you follow the below-given link, you will discover how to make mango jam without sugar. How cool is that? Do you love mangoes but you have a sweet-tooth? Try this delicious and healthy recipe for Mango Jam without Sugar – it’s surprisingly sweet and easy to make at home.
Sugar-Free Mango Jam
Allergen and Diet Summary
We made this delicious homemade mango jam without sugar or pectin using only ripe mangoes and cooked apples. It’s great to spread on toast, top oatmeal, swirl in yogurt, or prepare fruity desserts.
If you’re looking for inspiration for your next homemade preserve, you’ve come to the right place. This lovely jam pairs sweet mangoes with juicy apples, and it’s made without sugar or pectin. It’s healthy and delicious!
All you need for this recipe is the ripest mangoes you can find and a nice big apple. Cook the fruit with a drizzle of lemon juice and a pinch of lemon zest, and blitz all until smooth. Let the jam cool down, and get ready to savour the taste of summer!
Classic conserves rely on sugar to sweeten, thicken, and preserve the jam. This comes at the expense of your health, as just a few spoonfuls of jelly can easily cover half of your daily sugar allowance. Fortunately, making sugar-free jam is incredibly easy, and with the right combo of ingredients, you’ll get the same tasty results!
In our recipe, we used ripe mangoes for sweetness and apples for thickness. Ripe mangoes are naturally sweet, so you won’t need to add any sugar to the jam. However, this fruit is low in pectin, meaning the jam won’t set well without extra pectin. No problem! A humble apple will do the job just fine. Apples are rich in pectin, so by cooking and blending them with mango, you’ll get a thick and glossy preserve with very little effort.
We love this jam recipe because it takes only 30 minutes to make, pot to jar. Once ready, you can enjoy it right away or follow our instructions on how to can it in sterilised jars. This way, you’ll have a healthy, low-sugar jam always at hand. The default ingredients in our recipe yield one 350g (12oz) jar, but you can easily toggle the serving tab to make more if you want.
This mango jam has a delightful tropical flavour we’re sure you’ll love. Spoon it onto your morning oatmeal, swirl it in yogurt with homemade granola, or slather it on a slice of sourdough bread. You can even use it as a tropical filling for cookies and pies or as a topping for cheesecakes. No matter how you’ll have it, we hope you’ll enjoy it as much as we did!
- Ripe Mangoes (peeled weight)380 g
- Large Apple (golden delicious or gala)1
- Water80 mL
Equipment & Pantry
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Make sure you’re using very ripe mangoes as they will taste sweeter; they should be very soft to the touch, and most of their skin should look red-orange.
First, let’s get the fruit ready.
Peel the mango and apples, remove the stone and core, and then cut them into chunks.
Add the prepared fruit to a pot, followed by lemon juice, zest, and the given water.
Stir well and bring the water to a boil.
Simmer the ingredients covered for 20 minutes over medium heat, stirring occasionally.
Now, blend the mango and apples using an immersion blender or transfer the cooked fruit to a food processor.
Blitz them until you have a smooth purée.
Return the pot to the heat and keep cooking the jam for 10 more minutes.
Make sure you’re always stirring the jelly while it cooks, as it bubbles and sputters.
Divide the mango jam among jars, pouring it carefully as it’s very hot.
If you plan on eating the jam within a week or two, then you can use a clean jar, close the lid, and let it cool down before storing it in the fridge.
If you want to keep it for longer instead, make sure to use sterilised jars, lids, and spoons. You can find more info on how to sterilise them in the tips below.
To preserve the jam, fill the jar leaving 3 cm (1 inch) headspace. Then, give the jam a little stir to get rid of any air pockets, and clean the rim of any jam residue.
Now, press the lid down, flip the jar, and quickly tighten the lid to seal the jar.
Leave the jar upside down for 30 minutes. If after this time the lid doesn’t pop when pressed in the centre, your jar is sealed, and you can flip it back up.
Store the sealed jam jars in a cupboard for up to 4 months. Once opened, the mango jam will keep one to two weeks in the fridge.
GET THEM STRAIGHT INTO YOUR INBOX
To sterilise the jam jars and lids, first clean them with soap and rinse them thoroughly. Then, dip them in a deep pan filled with cold water and turn on the heat. Bring the water to a gentle boil and keep the jars well covered for 15 minutes. Let the lids dry on a rack and transfer the jars in the oven preheated at 160°C (320°F). Allow the pots to dry out in the oven and keep them inside until you’re ready to fill them with jam.
Homemade Mango Jam | No Sugar & No Pectin
Sugar Free Mango Jam Recipe
HOW TO MAKE MANGO JAM WITHOUT SUGAR OR PECTIN
Try this satisfyingly sweet homemade mango jam recipe made with just fresh mango, lemon, and water! No sugar or pectin needed, and the result is a perfectly flavorful, spreadable jam. Delicious slathered on toast, biscuits, or devoured on its own with a spoon! Learn how to make sugar free mango jam without pectin in just 2 hours.
Although mango isn’t the most common fruit to use in a homemade jam recipe, its sweet, tropical flavor makes it a great choice. Ripe mango has plenty of natural sugars to keep this jam sweet enough without added sugar. And, despite mango’s low pectin content, adding half a lemon to the pot—skin and all—serves as a natural pectin substitute!
Mango Jam vs. Preserves
A fruit jam is a spread made with whole fruit that’s cut into pieces, then cooked down to a smooth, spreadable texture—usually with the help of pectin. Fruit preserves, on the other hand, typically contain chunks of the fruit and are prepared, canned, or jarred for long-term storage. I designed this as a homemade jam recipe, but you’re welcome to leave it chunkier if you’re craving mango preserves!
Are mangoes high in pectin?
Pectin is a natural substance found in fruits that gives a homemade jam its thicker, gelled texture. Fruits like apples, peaches, plums, blackberries, and citrus fruits are naturally high in pectin. Mangos, on the other hand, have very low levels of pectin in them.
Typically, a mango jam recipe will add pectin in powdered form to help it thicken. But, the bitter flavor of the pectin then requires some sugar to offset the taste. Thankfully, there are other ways to make this mango jam without pectin! This keeps the recipe simpler, it requires fewer ingredients, and it removes the need for added sugar.
How can I thicken jam without pectin?
When a fruit is naturally high in pectin, it’s easy to make jam without pectin. (Like in my 2-ingredient no pectin plum jam recipe.) Or, in the case of this fresh mango jam recipe, we can add a fruit that’s naturally high in pectin. All citrus fruits—lemons, limes, oranges—are rich in pectin, particularly in the skin/rind.
In this recipe, I first juice half a lemon to add acidity, which will brighten the natural sweetness and flavor of the mango. Then, instead of discarding the skin/rind, simply toss the whole lemon half into the pot! Let the fruit cook low-and-slow, with that lemon skin adding natural pectin, and your jam will thicken on its own over time.
How to Make Mango Jam
- Peel and chop fresh mangos. Add to a pot with lemon juice and rind, along with a splash of water.
- Cover and cook over medium-low to low heat for ~30 minutes.
- Once it starts to boil, reduce heat, uncover, and cook 60-90 minutes—mashing and stirring regularly until thickened.
- Test doneness by spooning hot jam onto a frozen plate: if it sets instantly, it’s done.
How long does mango jam last?
Once prepared, you can transfer your sugar free mango jam into airtight jars and store in the fridge for up to 3-4 weeks. Or, you can use a sterilized canning process to store for 2-3 months or more. (Mine is always eaten and gone within a few weeks!)
How to Use Leftover Mango
If you have extra mango left after making this recipe, or if you want to make just a half batch, there are plenty of tasty other ways to make use of that mango. Try my fresh mango juice made without any added sugar, or try my creamy 4-ingredient mango banana smoothie recipe!
Mango jam [refined sugar free]
This mango jam is actually really easy to make, with the recipe being a riff on the awesome berry cherry jam recipe I already have here on the blog.
But there is something purely decadent about eating this beautifully tropical, sunny-coloured jam which makes it deserving of its own post. Mango jams are, I guess, a little unusual in that it’s not the typical kind of fruit jam you would find at the shops. But once you taste it, you will be wondering why you haven’t made it previously.
Do I need fresh mango to make this mango jam?
Yes, fresh mango is best. In summer here in Australia, we can buy beautiful Australian mangoes by the tray which lends itself perfectly to making jam out of those mangoes that start looking a little too soft to eat. The Australian mango season lasts from about September to March and there are several varieties of mango grown here, which come from the Northern Territory, Western Australia, Queensland and northern New South Wales. I love them all although will admit that Kensington Pride is my favourite. If you have ever dreamed of perfectly yellow, ripe, gorgeous smelling summer fruit, this is it.
That said, if you can’t lay your hands on fresh mangoes (and I know from our travels that the mangoes grown overseas are not nearly as lovely – they seem to be either underripe or overripe and their taste is different, or they are prohibitively expensive – and so you wouldn’t dream of making them into jam if you can just enjoy them fresh), try using frozen chunks of mango. You may need to try a few brands until you find one which offers the best natural sweetness and colour (a lot of the brands in my experience offer very pale underripe mango which is not nearly as flavourful as the real thing).
Or, if you do get a lot of mangoes during summer, remember to cut up some and store them in your freezer for winter! That way, you can always make mango jam year round.
How do I eat my mango jam?
Well, obviously, you can eat it on a toast but there are also other ways to enjoy this delicious jam. How about:
- with a slick of cream cheese on a bagel
- as a parfait with some homemade granola and Greek yoghurt
- on top of some delicious fluffy pancakes
- as a topping for your overnight oats or porridge
I have also made this mango jam into little Christmas gifts for our kids’ preschool teachers last year (see image below) which was very popular. This is such a versatile recipe and I am sure you will use it a lot, once you make it, like we do (that is, if you can stop yourself from eating it out of the jar!).
Ok, convinced – what else do I need to make this jam?
Apart from mangoes, this recipe uses:
- natural sweetener (I use the Raw Earth stevia and monkfruit sweetener which is fabulous) to keep the calories down
- lemon juice for a bit of acidity
- cinnamon powder to highlight mango’s fruity flavour (I swear by this little trick, also try it sometimes in a milkshake)
- tapioca powder as a natural way to thicken the fruit mixture and make it into a jam (look for one without preservatives)
See? Super easy. I make the recipe in the microwave, in a large glass mixing bowl (Pyrex is perfect) and it comes together in about 10 minutes. I have been known to make three different jams in one morning while the kids are playing after breakfast, for the next day. It’s honestly super quick and easy and once you make it a couple of times, you won’t even need to look at the recipe.
I also love this recipe because it helps use up fruit that you might otherwise throw out – and I am always trying to use up what we have and throw out as little as possible
Mango jam [refined sugar free]
- 250 g mango flesh (about 2 large mangoes), chopped into bite sized pieces
- 1 tbsp stevia and monkfruit sweetener
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/2 tbsp tapioca flour (try to look for an all natural one, with no preservatives)
- Place all the ingredients, apart from the tapioca flour, into a large Pyrex glass mixing bowl and stir until just combined.
- Microwave on 90% power for 2 minutes 50 seconds.
- Take the bowl out of the microwave, mash the mixture lightly with a fork (mango flesh is pretty soft and there should not be any large pieces if you start with bite sized pieces) and add the tapioca flour. Mix until just combined.
- Place the bowl back in the microwave and microwave on 90% power for 2 minutes 30 seconds.
- Take the bowl out carefully (it will be hot) and check if any larger bits of mango need mashing up. Let the jam cool down.
- When cool enough to handle, pour the jam mixture into a clean glass jar, and let cool down completely (without a lid) on the kitchen bench. When completely cool, cover the jam jar tightly with a lid and store in your fridge. It should last at least 2 weeks.
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.