Perfect for when you’ve got a few too many ripe mangoes and no desire to pull out the canner.

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Why I Love This Recipe

This mango lime jam was born out of a kitchen moment we all know well—too much fruit, not enough time. I had five small honey mangoes softening on the counter and needed to do something quick, easy, and fridge-friendly.

The result? A single jar of golden, tropical sunshine with just a kiss of lime—no canner needed.

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What You’ll Need

This is a small batch, so you don’t need a whole flat of fruit. It’s perfect if you:

• Have extra mangoes from the garden or market
• Want a homemade jam but aren’t ready to can
• Are into fridge/freezer preserves and from-scratch living

This recipe has not been tested by a certified food preservation lab for safe water bath canning. I chose to can mine using standard methods, but please do so at your own discretion and comfort level. When in doubt, refrigerate or freeze for safety

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🥭 Ingredients

(Makes about 1 half-pint jar)

• 2 to 2½ cups chopped ripe mango (about 5 small honey mangoes)
• 1 tbsp bottled key lime juice (important for safe acidity)
• 1½ cups granulated sugar
• 1 tbsp powdered pectin (like Sure-Jell)

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🍋 Instructions

1. Chop your mangoes – Peel and chop until you’ve got about 2 to 2½ cups.
2. Cook the base – In a small saucepan, combine mango, bottled lime juice, and pectin. Stir and bring to a simmer.
3. Add sugar – Dump it in all at once and stir constantly.
4. Boil hard – Once it hits a rolling boil that doesn’t stop when stirred, time it for 1 minute.
5. Jar it up – Pour into a clean jar, leaving ¼” headspace. Wipe rim and seal.
6. Cool + store – Let it cool completely. Store in the fridge (2–3 weeks) or freezer (up to 3 months).

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🧑‍🌾 Tips & Variations

• Add a pinch of grated ginger or chili flakes for a twist
• Use for toast, yogurt bowls, or folded into muffin batter
• This pairs beautifully with cream cheese on sourdough crackers

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🌿 A Quick Note on Preservation

This is not a water bath-safe recipe—it hasn’t been tested for shelf stability, so stick to fridge or freezer storage. If you’re looking for something shelf-stable, try a traditional mango jam recipe made for canning.

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