This Raw Mango Jam Recipe shows you How to make delicious Mango Jam at home. Mango is also called “Aam” in India and is regarded as the king of fruits because it is so tasty and there are so many dishes that we can make from either Raw mangoes or Ripe Mangoes. Mangoes are an exotic fruit that is everyone’s favorite and mine too. They are easily available in the summer season and in this season, I try to make so many recipes that are possible with it like Luanji, Pickle, and the healthy Aam Panna. Many of these dishes are not only very easy to make but can also be stored for almost a year until the next summer season. This homemade Mango Jam is not only very tasty but also a very sweet and flavorful condiment that can be used as an alternative to Chutney and also as a spread in place of store-bought Fruit Jam. You can also use it as a topping. This Jam can be prepared with minimum and all-natural ingredients. I have not used any artificial color or preservative and I’ll also show you how to store and preserve it.
Check out my other Mango Recipes like Mango Shrikhand, Aamras, Aam Launji, Aam Panna, Mango Mastani, Mango Kulfi, and Mango Shake. Also, check my other condiment recipes like Peanut Butter, Guava Jam, Sirka Onion, Dahi Boondi Raita, and Chutneys like Green Chutney, Momos Chutney, and Spring Roll Chutney.
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Raw Mango Jam Recipe Video
Raw Mango Jam Recipe Ingredients
- 4 Mangoes
- 1.5 cup Sugar
- 1 tbsp Lemon Juice
How To Make Mango Jam with Raw Mangoes
1. Take 4 Raw Mangoes. First, wash them properly and then peel the outer layer. The total weight of the mangoes was approximately 700 gm.
2. Dry the mangoes using a kitchen towel, and then grate them using a hand grater. Discard the seed.
3. Now, add the peeled mangoes into a Kadai. Also, add 1.5 cups of sugar. We don’t have to add water to cook it.
4. Now, turn on the flame. Stir continuously until the sugar melts and cook on low flame.
5. Cover the lid and let it cook on low flame. Keep checking the mixture in intervals of 3-4 minutes and stir often.
6. As you can see after 4 minutes, the sugar has melted and Chasni is ready. Add 1 tbsp Lemon juice. Mix well and cover the lid again. Let it cook on low flame for 4 minutes so that the mangoes also get soft.
7. After 4 minutes, the mangoes have become soft. Now, stir continuously until we get the desired consistency which should not be completely dry.
8. When we get the desired consistency as shown below, turn off the flame and cover the lid to let the mixture cool down.
9. After it has cooled down, it has got thicker and we have the perfect consistency of mango jam. The jam is not completely dry which is because we did not add water or else it would have gotten hard.
10. Pour the jam into a separate bowl and the delicious Jam is ready to serve with your favorite toast and Parathas.
11. You can also store it in a glass container and refrigerate it. You can use it for a year.
Recipe Card
Raw Mango Jam Recipe: Aam Ka Jam
Ingredients
- 4 Mangoes
- 1.5 cup Sugar
- 1 tbsp Lemon Juice
Instructions
- Take 4 Raw Mangoes. First, wash them properly and then peel the outer layer. The total weight of the mangoes was approximately 700 gm.
- Dry the mangoes using a kitchen towel, and then grate them using a hand grater. Discard the seed.
- Now, add the peeled mangoes into a Kadai. Also, add 1.5 cup of sugar. We don’t have to add water to cook it.
- Now, turn on the flame. Stir continuously until the sugar melts and cook on low flame.
- Cover the lid and let it cook on low flame. Keep checking the mixture in intervals of 3-4 minutes and stir often.
- As, you can see after 4 minutes, the sugar has melted and Chasni is ready. Add 1 tbsp Lemon juice. Mix well and cover the lid again. Let it cook on low flame for 4 minutes so that the mangoes also get soft.
- After 4 minutes, the mangoes have become soft. Now, stir continuously until we get the desired consistency which should not be completely dry.
- When we get the desired consistency as shown below, turn off the flame and cover the lid to let the mixture cool down.
- After it has cooled down, it has got thicker and we have the perfect consistency of mango jam.
