Mango jam is a delicious and exotic treat that can be used on toast, pancakes, or even just straight out of the jar. Making mango jam at home is not as complicated as it may seem, and with just a few simple ingredients, you’ll be well on your way to enjoying this tropical delight. Follow these 11 easy steps to make your very own mango jam.

1. Gather ingredients: To make mango jam, you will need the following:

– 4 large ripe mangoes

– 1 cup sugar (you can adjust the amount based on your personal preference)

– Juice of 1 lemon

– 1/4 cup water

2. Wash and peel the mangoes: Thoroughly wash the mangoes under running water to remove dirt or pesticides. Then, carefully peel the skin off with a knife or peeler.

3. Cut up the mangoes: Remove the pits from each mango by cutting around them and discard the pits. Dice the remaining fruit into small cubes.

4. Combine ingredients in a saucepan: In a large saucepan, combine the chopped mangoes, sugar, lemon juice, and water. Mix well to ensure that everything is evenly distributed.

5. Bring mixture to a boil: Over medium heat, slowly bring the mixture to a boil, stirring frequently to prevent sticking or burning.

6. Reduce heat and simmer: Once boiling, reduce the heat to low and let the mixture simmer for about 30 minutes. Be sure to stir occasionally to prevent scorching.

7. Mash the mangoes: As the mangoes cook down, use a potato masher or fork to crush them into a smoother consistency.

8. Check for desired thickness: After 30 minutes of simmering, test your jam’s consistency by spooning a small amount onto a chilled plate. If it runs easily when tilted, continue to cook the jam for another 5 to 10 minutes until it reaches the desired thickness.

9. Remove from heat and let cool: Once your jam has reached the desired consistency, remove it from heat and allow it to cool completely.

10. Sterilize jars: While your jam cools, sterilize your glass jars by boiling them in water for 10 minutes. Dry the jars and lids thoroughly before proceeding.

11. Transfer jam to jars: Once your jam is cooked and cooled, carefully spoon it into sterilized jars, leaving about a 1/4-inch gap at the top for sealing. Seal the jars tightly with their lids.

Congratulations! You have successfully made homemade mango jam. Store it in a cool, dark place or in the refrigerator for up to a month. Enjoy this tropical treat on toast or over ice cream – the possibilities are endless!