"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Wednesday, September 02, 2009

Mango Jam

Mango Jam
It is my first time to make these mango jams. Although I typically use fresh produce when making jams and jellies (and when canning, generally), I don't have a choice with mangoes. The advantage is that mangoes here are available all year round, coming from Mexico. So I can make these jams whenever. My kids love it so much, they seem to prefer the jam over the plain fruit. I think this would also go well in crepes.

4 cups finely chopped ripe mangoes (I used the red mangoes variety; tastes like ripe Indian Mangoes; I had no other choice here)
2 tbsp fresh lemon juice
5-1/2 cups sugar
1 packet of sure-jell (there are two in each box)


1. Wash lids and jars in hot water; keep the jars filled with hot water until you are ready to put them in boiling water so they do not get shocked with temperature change (which might cause cracks). Start boiling water in a large pot for sterilizing. Place each jar in boiling water for at least 5 minutes before using (maybe 3-4 jars at a time).
2. Prepare fruit as above. Measure exact amount into a 6- or 8-qt saucepot (mixture might boil over if you use a smaller pot). Stir in lemon juice.
3. Measure exact amount of sugar into separate bowl.
4. Stir in 1 packet (the original direction says 1 box, but I think I got the right consistency with just 1 packet. 1 box contains 2 packets.)
5. Bring mixture to full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly.
6. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
7. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids dipped quickly in boiling water (don't boil the lids - will damage the rubbery seal). Screw bands tightly. Place jars upside down on countertop for about 5 minutes before setting them upright. Do this step repeatedly with each jar, and replace each jar whenever you take one out from the sterilizing pot, remembering to take the first one out for ladling jam.) If you have a jar that is not full, you may use unsterile cover, but place this in the fridge and consume this first.


  1. Hi Manang, I love mangoes and we have an abundant supply from Mexico. At the peak of its season, one box only sells for $4. You mentioned about one packet of something, I think this was omitted from the list of ingredients. Could it be pectin?

  2. HI Ebie,
    That's very cheap! Here it is always $1.50 per piece. :(
    Thanks for catching my missing ingredient! It is indeed the pectin (Sure-Jell).

  3. a simple recipe which i can incorporate with others fresh produce available locally-thanks!

  4. foodbin, if only I have access now to more fresh fruits, I would experiment with the various kinds! Lucky you!

  5. wow! mango jam!!! Luckily we have Philippine Mangoes available in one asian store here in Calgary but expensive (expect mo nang mahal =P)! I'll try this recipe after my exam. hehe.=) Thanks again for the recipe Manang!!!=)

  6. Hi Jane,
    Lucky you! Miss ko na ang mango jam!
    Well, my kids seem to enjoy the jam better than the mangoes themselves, so kahit mahal din dito this kind of mangoes, pagtyatyagaan ko na :)

  7. how many grams of mango jam can you make out of this?

    1. Hi Dina,
      I can tell you how many cups: roughly about 7 cups (1 cup is equivalent to 8 ounces; 1 oz is equivalent to about 28 grams).

  8. Good day! Do you accept manufacturing orders? Kasi a friend of mine is looking for a mango jam manufacturer. The jams are to be shipped to Korea. They have mangoes but are looking for a jam manufacturer. Will wait for your reply. Thanks! :)

    1. Hi Frances, I don't see any advantage to entering such a setup with all the logistics issues, so no I don't. In any case, can't they hire people to make the jam there? Can't they purchase the pectin needed? Everything else is easy to find, I would think. And making it is easy. So it would be more cost-effective for them to have the mango jam manufactured there.


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