By Akshara
May 11, 2026
Commercial jams are often loaded with pectin and refined sugars, but this homemade mango jam relies on the natural sugars and thick pulp of the fruit. Since the fruit is at its peak sweetness, it sets beautifully on its own. This small-batch recipe captures that sunshine in a jar flavor without any artificial preservatives or synthetic colours.Ingredients
2 cups ripe Mango pulp (smoothly blended) 1/2 cup Sugar (adjust based on the mango's sweetness) 1 tbsp lemon juice (helps it set and balances the sugar)
Pour the mango pulp and sugar into a heavy-bottomed pan over medium-low heat.
Stir constantly to prevent the bottom from scorching. As the mixture heats, the sugar will dissolve and the pulp will turn a deep, glossy orange.
Simmer for 15–20 minutes until the mixture thickens.
Stir in the lemon juice at the very end. Pour into a sterilized glass jar and let it cool completely before refrigerating.