Sugar-Free Homemade Mango Jam
Capture the vibrant, tropical essence of summer with this Sugar-Free Homemade Mango Jam, a guilt-free delight bursting with natural sweetness and zesty freshness. Made with juicy, ripe mangoes, a hint of fresh lemon juice, and naturally sweet granulated erythritol, this recipe is perfect for those seeking a low-sugar alternative without compromising on flavor. The use of powdered pectin ensures a perfectly spreadable texture, while the quick cooking process locks in the mangoes’ natural sunshine-like flavor. Whether you’re spreading it on warm toast, drizzling it over pancakes, or using it as a pastry filling, this easy mango jam recipe is a treasure for any breakfast or dessert table. Ready in just 40 minutes, it’s a wholesome, preservative-free way to enjoy tropical goodness year-round!
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Ingredients
- 4 cups (peeled and diced) ripe mangoes
- 2 tablespoons fresh lemon juice
- 1 cup water
- 1 packet (about 1.75 ounces) powdered pectin
- 1 cup granulated erythritol
Directions
Step 1
Begin by thoroughly washing and peeling the mangoes. Cut the flesh away from the pit and dice it into small pieces. You'll need about 4 cups of diced mango.
Step 2
Place the diced mango in a large saucepan and add the water.
Step 3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, until the mangoes are very soft.
Step 4
Use an immersion blender to puree the mango mixture until smooth. If you don't have an immersion blender, you can carefully transfer the mixture to a regular blender, blend until smooth, and return it to the saucepan.
Step 5
After blending, stir in the fresh lemon juice.
Step 6
Gradually stir in the powdered pectin, ensuring it is fully dissolved into the mango mixture.
Step 7
Bring the mixture back to a full boil that cannot be stirred down. Boil for about 1 minute while stirring constantly.
Step 8
Stir in the granulated erythritol, continuing to stir until it is completely dissolved.
Step 9
Remove the saucepan from the heat and skim off any foam with a spoon.
Step 10
Ladle the hot mango jam into sterilized glass jars, leaving a 1/4-inch space at the top.
Step 11
Seal the jars with lids and let them cool to room temperature. Once cooled, store the jam in the refrigerator for up to 3 weeks or process in a hot water bath for 10 minutes for longer storage.
Step 12
Enjoy your homemade sugar-free mango jam on toast, pancakes, or as a filling for pastries.
Nutrition Facts
| Serving size | (1441.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 641.0 |
| Total Fat 3.5g | 0% |
| Saturated Fat 1.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18.9mg | 0% |
| Total Carbohydrate 358.5g | 0% |
| Dietary Fiber 28.6g | 0% |
| Total Sugars 132.2g | |
| Protein 8.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.1mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 1613.8mg | 0% |
Source of Calories