A simple homemade mango ginger jam recipe full of fresh flavors and ingredients (no pectin required)! It is a great addition to toasts, smoothies, or oatmeal!
I have been INHALING mangos in recent months. Don’t tell the other fruits… but mangos are probably my favorite of them all! In addition to my love of mangos, I also love any sauce, dip, or spread. If you’ve read my aioli post, then you know that for me, no meal is complete without an array of spreads on the table.
Typically, I have a piece of toast for breakfast every morning. Vegan butter, mashed avocado, and vegan cream cheese (Tofutti has been my go-to lately) are all on the rotation for what gets spread on my toast. But, recently, I have been craving some more fresh and summery. So, I decided to put my favorite fruit to work and make a homemade mango ginger jam!
Jam vs. Jelly vs. Marmalade vs. Preserves
Before diving into the recipe, I thought it would be interesting to go over what the heck the difference is between jelly, jam, marmalade, and preserves. Many people use the four terms interchangeably. They are all the same in that they involve fruit, sugar, and heat. But, they differ in their cooking process and which fruits they use. Here is the basic gist:
- Jelly – This is the most smooth of all of the options. You can make jelly using fresh fruit or fruit juice. However, if the jelly does use fresh fruit, it is strained out, leaving a clear and gelatinous consistency.
- Jam – Jam is like jelly’s rebellious sibling! Whereas for jelly, you strain out the fruit chunks, you leave the chunks in with jam. The fruit and sugar are cooked down to become a spreadable consistency.
- Preserves – Preserves are a lot like jam, but even thicker! Instead of chopping up the fruit like you would to make jam, you will find whole fruit or large chunks of fruit in preserves.
- Marmalade – This is a type of preserve with the addition of some citrus. You make it from both the juice and the peel of any citrus fruit (i.e., orange, lemon, grapefruit, etc.). Traditionally, some citrus chunks are left throughout the marmalade.
Ingredients Needed for This Recipe
The ingredients list for this mango ginger jam is simple:
- Star anise
- Fresh rosemary
- Vegan butter
- White wine
- White sugar
- Lemon zest
- Fresh-squeezed orange juice
Tips for Making Homemade Jam
Which types of mango work best for making jam?
The most common mango variety that I see in grocery stores is Tommy Adkins mangos. These are the large red/green colored mangos. They have a thick flesh and are mildly sweet. Honey mangos I also see pretty often, and these are my preferred choice. They are a golden color, and much smaller than Tommy Adkins mangos, and golden in color. They are super creamy and have less of a fibrous texture compared to Tommy Adkins mangos.
Do you need pectin for this recipe?
Pectin is used in a lot of jam and jelly recipes to get that super gel-like consistency. You can actually buy pectin, but it does exist naturally in some fruits. For example, mangos are naturally low in pectin. However, oranges and lemons have high levels of pectin, so that is why I add some orange juice and lemon zest to this recipe! We don’t need to add any pectin for this recipe and will just be using the natural pectin that exists in the oranges and lemons to get the consistency we want.
Can I switch out the fruit in this recipe?
Definitely – if mangos aren’t your thing, feel free to replace them with whichever fruit you’d like!
What can I put this mango ginger jam on?
You can enjoy this jam with soooo many things! Besides toast, you can put this jam on crackers, top desserts like cookies, cheesecakes, or puddings with it, or add it to smoothies, yogurts, or sandwiches. This article is full of clever ways to use up your jam!
How do you store this jam?
This jam can be stored in an airtght container in your refrigerator for 1-2 months (if it even lasts that long)!
I hope this mango ginger jam will become a new staple for you because it’s:
- Only 11 ingredients
Let me know if you try out this mango ginger jam, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
In a cooking mood? Here are more yummy recipes to try:
- Nut-Free Vegan Pesto
- Vegan Garlic Aioli
- Overnight Chocolate Chia Seed Pudding
- Coffee Banana Smoothie Bowl
- Strawberry Rosemary Scones
- Vegan French Toast with Just Egg
- Vegan Breakfast Hash in a Skillet
- Just Egg Review
And don’t forget to check out the blog where I have tons of helpful vegan tips and tricks!Print
Mango Ginger Jam
- Total Time: 50 minutes
- Yield: About a 16 ounce jar 1x
- Diet: Vegan
A simple homemade mango ginger jam recipe full of fresh summer flavors and ingredients (no pectin required)! It is a great addition to toasts, smoothies, or oatmeal!
- 1 cup water
- 2–3 slices of fresh ginger
- 1 stick of cinnamon
- 1 star anise
- 1 small twig of rosemary
- 1 tablespoon vegan butter (I like the soy-free Earth Balance butter)
- 4 cups fresh mango, diced small
- 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio*
- 1 cup white sugar
- 1 teaspoon lemon zest
- 3 tablespoons fresh-squeezed orange juice
- Add water, ginger, cinnamon, star anise, and rosemary to a small saucepan over medium-high heat. Once the water boils, remove from heat and set aside while you chop your mango and prepare your other ingredients.
- In a medium saute pan over medium-high heat, melt the butter and add the chopped mangos. Cook for about 2 minutes, stirring consistently.
- Add the white wine and bring the liquid to a boil. Once it is boiling, cook for about 30 more seconds to allow the alcohol to evaporate.
- Pour the water and herb mixture through a strainer to remove the ginger, cinnamon, star anise, and rosemary. Add the water to the pan with the mangos and wine.
- Add the sugar, lemon zest, and orange juice to the pan. Bring to a boil, and maintain the boil while stirring consistently for about 30-40 minutes until the jam is thick and your desired consistency.
- Let the jam completely cool before transferring to an airtight container. Store in the refrigerator overnight before enjoying!
If you don’t want to use white wine, simply add 1/2 cup more of water and omit the white wine.
If you prefer a smoother jam, use an immersion blender after step five to get the jam to your desired consistency.
This jam can be stored in your refrigerator for up to 1-2 months!
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Jams and Spreads
- Method: Stovetop
- Cuisine: American
- Serving Size: 2 Tablespoons
- Calories: 40
- Sugar: 5.9g
- Sodium: 7mg
- Fat: 0.9g
- Saturated Fat: 0.2g
- Carbohydrates: 6.9g
- Fiber: 0.8g
- Protein: 0.4g
- Cholesterol: 0mg
Keywords: jam, homemade, vegan, mango, ginger