Total Time
Prep 30 mins
Cook 15 mins

An unusual jam combination if you are looking for something different. PLEASE NOTE: This is NOT shelf stable jam - once sealed in jars, it must be stored in the refrigerator or freezer. Adapted from Cooking Pleasures magazine.

Ingredients Nutrition


  1. Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
  2. Mash, using a potato masher until well blended.
  3. It can be a little chunky, but really try to crush everything together well.
  4. Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
  5. When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
  6. Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
  7. Remove from heat.
  8. Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
  9. Flip upside down and let rest 5 minutes on their lids.
  10. Return to upright position and let cool.
  11. Store in refrigerator,unopened,up to 6 months or in freezer.
  12. Once opened, use up in several weeks.


Most Helpful

I just tried this receipe and my only deception is that I didn't make more! Seriously: this is a delight! An instant classic for me!!! And don't forget the lime: it's the magic ingredient

A real hit!

OlivierYUL September 09, 2012

I've made this several times and realized today (as I'm getting ready to make it again) that I hadn't rated it. I would give it 10 stars if I could! I followed the recipe as written. It's so easy and so beautiful. Thanks for a great recipe.

Soygal May 11, 2012

Delicious!Mango and lime were just meant to be together in this tropical jam. I made as directed and got five beautiful half-pints. Very easy, a good recipe for a beginner. Thanks, Heather Feather, for another great recipe!

LonghornMama May 01, 2005

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