Comments on: Mango Jam (Version 1.0) a la Marketman

By: millet

millet — Thu, 03 Sep 2009 02:16:14 +0000

MM, where do you get your mason jars? they may not necessarily be “ball” jars, just regular jam jars with rubber seals.

By: Bob Mettler

Bob Mettler — Sun, 20 Jul 2008 14:47:44 +0000

I tried making mango jam, didn’t use pectin, 6 cups mangos, 2 cups water and 3 cups sugar. Combined mangos and water bring to a boil, then process in blender, return to pot, add sugar and bring to a boil, then boil for 40 minutes. Then remove and bottle [sterilized jars, lids] The jam, however, didn’t set – it’s runny, not what I wanted. I’d like to take the puree and try adding some pectin to make it set. I’d appreciate anyone’s thoughts on how to proceed!

By: Marketman

Marketman — Mon, 04 Jun 2007 10:22:16 +0000

Sandra, yes, thanks for those suggestions. I did try using less ripe mangoes with good results, see the post here on version two of this mango jam...

By: Sandra Espinosa

Sandra Espinosa — Mon, 04 Jun 2007 09:27:07 +0000

Instead of adding lemon, why don’t you try a squeeze of lime juice which adds a wonderful tartness to the recipe. I started using lime juice with my strawberry and raspberry jams and people who try it know there is something different and delicious but they just can’t figure out what it is.

Also, I would try mangoes that aren’t too ripe for the jam recipe. They will hold their shape better and will withstand a good deal more boiling than ripe ones.

By: joey

joey — Sun, 11 Mar 2007 14:34:24 +0000

My grandmother has always made mango jam from scratch…now my dad makes it and so do I. I use less sugar than mangoes (going weight-wise as you do here) precisely because it gets too sweet and I never have trouble with it gel-i-fying (and I don’t use pectin because I don’t have any). We don’t even let it macerate before hand. Just stick everything in a pot and keep stirring until it becomes jam :) We don’t get as big a chunk as yours does though…I’d like to try it that way next time. I just scoop out the mango with a spoon :) Love this jam…truly one of my favorites!

By: wil-b cariaga

wil-b cariaga — Sat, 10 Mar 2007 21:50:28 +0000

hmmm. . . you really need lots of mango to make a jam, 3 kilos wont make a good size jar. . . i had made mango jams before and it is really really good, i even mixed mango with strawberry and kiwi and it turned out good also. i don’t know how you really like your jam, MM, but i hate jams with jelly consistency, its supposed to be called fruit jelly, the jam you made seems to look and taste good. . .

By: Maria Clara

Maria Clara — Sat, 10 Mar 2007 20:07:03 +0000

I have the book of Kate Zuckerman The Sweet Life â€“ Desserts from Chanterelle on page 196 she discussed the pectinâ€™s jelling power â€œ. . . . The pectin holds the remaining water molecules. Water holding pectin molecules, however, in most fruit-sugar solutions have a negative electrical charge and they are not attracted to each other. Acidic conditions (the addition of lemon juice or tartaric or citric acid) reduce the electrical charge and encourage the pectin molecule to join, encapsulating the water molecules and thus properly setting the jelly.â€

By: Maria Clara

Maria Clara — Sat, 10 Mar 2007 19:51:07 +0000

And Catalina’s recipe too sounds ultimately good.

By: Maria Clara

Maria Clara — Sat, 10 Mar 2007 19:48:19 +0000

Looks visually perfect jam to me with transparent mango chunks, spells to me. Let it mature in your pantry for four more weeks for flavor and texture and see how it comes up before you embark on your next mango jam mission. Both Chrisâ€™ and Sisterâ€™s suggestions sound like a bright idea to lug on your next voyage. It must utterly good on toast with cream cheese and butter!

By: Chris

Chris — Sat, 10 Mar 2007 17:44:46 +0000

BTW the topmost photo looks great! Perfectly browned toast with butter and the glistening mango chunks… I can almost taste it.