Mango Jam

Mango! Mango! Mango!


I’m obsessed with mangoes! I look forward to mango season and when the season is almost over, I make tubs of jam so I can still enjoy some mangoes a little longer.



I first tasted Mango Jam when I was in JSS 1. I was spending some time with my friend Ekenem’s family because there was severe fuel scarcity and our 3rd term final exams was on, I lived miles away from school and but they lived a walking distance from school. Ekenem’s Mum is a great cook and she made the most awesome mango jam I ever tasted. Though I never got her mum’s recipe, I’ve been in love with Mango Jam ever since.




•   4 medium sized mangoes.

•   2 cups of orange juice -you can use water instead- (this time I used Mango Juice)

•   1tsp of Lime Juice

•   1/8 tsp of orange/ lime/ lemon zest

•   1/8 cup of sugar

•   *2.5ml of vanilla flavour or 1/8 tsp Cinnamon powder (optional)


–   Peel Mangoes, slice and dice to cubes

–   Boil with sugar, juice or water, lime juice, zest and vanilla or cinnamon if you want in pot over medium heat. Bring to boil for about 10 minutes, then turn the heat down to simmer

–   Allow to simmer till you have a thick not runny consistency. Stir regularly as it boils. If your mango cubes are too chunky, break it up with cooking spoon or ladle as it boils. The colour would change to a light orange shade. Avoid letting it burn except you like the burnt caramel flavour.

And that is how to make mango jam.


Spread it over your bread or crunchy toast, it makes for a great dipping sauce too.





*Please avoid thready mangoes. If however you get very thready mangoes, puree your mangoes first and sieve to get rid of the threads, before you proceed to boil.


☆   Store in an airtight container. If you are using a glass jar, wash the jar and boil the glass jar  or stand the jar in a bowl and cover completely with boiling water and about a teaspoon of salt for about 10 minutes. This is to kill any  micro organism in the jar and prevent food poisoning.

☆   Pour in the Jam and cover firmly with lid. Store in a refrigerator.

☆   If you don’t have a refrigerator or power supply is not regular where you live, pour the jam into the jar when it is warm, stand jar in a container and pour boiling hot water to the neck of the jar, leave it in the hot water till the water gets cool. Take it out and leave it on a counter top.





12 thoughts on “Mango Jam

  1. Preshy April 16, 2015 / 1:46 pm

    Lots of Juicy mangoes and oranges in the market at the moment so will definitely love to try this.
    The 1/8 cup of sugar…please what would be the conversion in spoon?


    • omo2lola April 17, 2015 / 1:40 am

      1/8 cup sugar = 2 Tablespoons or 6 teaspoons or 6 standard cubes of sugar. Hope this helps.

      PS: ensure you use kitchen/baking measuring spoons and not your regular spoons used for meals


      • Ounje April 17, 2015 / 7:58 am

        Preshy, Omo2lola has said it, sorry I didn’t read your comment early, but now you got all you need to know


      • Preshy April 19, 2015 / 8:43 pm

        Thank you 🙂


  2. amebo April 16, 2015 / 5:20 pm

    How long can this last without refrigeration?


    • Ounje April 16, 2015 / 5:31 pm

      Those who have tried this method say one year I’d play safe and say 3 months. However I’m conducting my own experiment

      Liked by 1 person

  3. omo2lola April 17, 2015 / 1:41 am

    Great job as usual. Love this blog


  4. YOJU May 14, 2015 / 11:06 pm

    should the orange juice be squeezed from an orange directly or can i use the orange juice from carton, Thanks ma


    • Ounje May 16, 2015 / 12:43 pm

      Freshly squeezed orange juice is best


  5. Oluwabunmi July 21, 2016 / 7:17 pm

    Thank you so much for the mango jam recipe ma. Would really appreciate receipes of other homemade jams if you can help with it.
    Thanks and God bless you.


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