Low Sugar Mango Jam
Add all of the ingredients to a NONSTICK skillet set on low-medium heat. Note: you MUST use the lime juice and zest. Lime naturally has pectin and will act as the gelling agent in this recipe. Stir and bring to a light simmer, then cover and cook on low heat for 10 – 12 minutes, ensuring the mango is not sticking or burning. Remove the lid and stir. Use the back of a wooden spatula to mash the mango in the skillet to create the jam. Store the jam in an airtight jar and place in the fridge upside down to vacuum seal it for 45 minutes to 1 hour, or until cool/chilled.
Ingredients
- 10 oz (284g) frozen mango, thawed
- 1/2 cup coconut sugar
- juice from 2 limes
- 1 tablespoon lime zest
Instructions
- 1
Add all of the ingredients to a NONSTICK skillet set on low-medium heat. Note: you MUST use the lime juice and zest. Lime naturally has pectin and will act as the gelling agent in this recipe.
- 2
Stir and bring to a light simmer, then cover and cook on low heat for 10 – 12 minutes, ensuring the mango is not sticking or burning.
- 3
Remove the lid and stir. Use the back of a wooden spatula to mash the mango in the skillet to create the jam. Store the jam in an airtight jar and place in the fridge upside down to vacuum seal it for 45 minutes to 1 hour, or until cool/chilled.
- 4
Enjoy! Should last for 2 – 3 weeks in the fridge but I bet it won’t last 1 full week before you eat it all up!
Cook it from the original
This recipe comes from fitmencook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fitmencook.com