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Making your own vegan healthy sugar-free mango jam no pectin

Healthy & Vegan Sugar-free Mango Jam

A simple, healthy & yummylicious mango jam made WITHOUT SUGAR or PECTIN, which is free from preservatives & can last for a good 2 weeks with refrigeration.

Course Dessert, Side Dish
Cuisine American, Indian
Keyword Healthy Mango recipes, Mango, Mango Jam, No pectin Mango jam, Sugar free mango jam, Sugarless Mango Jam, vegan mango jam, Vegan Mango recipes
Prep Time 8 minutes
Cook Time 25 minutes
Servings 250 grams
Author Ashvini Naik

Ingredients

  • 4 nos. Mango Big, sweet & ripe
  • 1-1.5 tbsp Liquid jaggery You can use any organic, unrefined sweetener of your choice
  • 1 tsp Lemon juice
  • 1/2 tsp Cinnamon powder

Instructions

  1. Wash the mangoes well & peel them off their skin.

  2. Extract all the pulp out of them & discard the pit.

  3. Blend this pulp into a fine paste in a blender/mixer.

    Blend mango pulp for making sugar-free mango jam

  4. Take a thick-bottomed vessel or a non-stick pan & pour the blended mango pulp into it.

    Heating mango pulp to make mango jam

  5. Start cooking the pulp over a low flame & stir the pulp a little after 1 minute.

  6. Add liquid jaggery to it & keep stirring well for another minute. The stirring is to ensure that the pulp doesn't stick to the pan's bottom.

    Adding honey instead of sugar for the sugar-free mango jam

  7. Now raise the flame to medium & continue to stir constantly till the pulp starts thickening in consistency.

  8. Add the cinnamon powder & mix well.

    Adding a dash of cinnamon to mango jam

  9. Stir for about another 2-3 minutes & then add the lemon juice. Mix well again.

  10. Put the flame off.

  11. The resultant jam should look like this while giving off bubbles.

    Mango jam starts thickening before you turn the flame off

  12. Your delicious sugar-free mango jam is ready!

  13. Let the jam cool to the room temperature & then transfer it to an air-tight glass container.

Recipe Notes

  1. If you wish to add fine cardamom powder to this jam while cooking, you could gladly do that to suit your flavor preference.
  2. The homemade cinnamon powder here is added as it renders a naturally sweet taste to the already characteristic sweetness of the mangoes. Since no extra sugar is being added to this jam, cinnamon enhances its signature flavor of sweetness to it.
  3. Please do not store this jam when hot or into a plastic container as foods like jams & pickles contain a lot of natural acids which react with the plastic & can result in inevidently toxic alteration of the stored food. This can affect your digestion big time.
  4. I prefer to blend my mango pulp into a puree because I like my jams really smooth & this also reduces the need to cook for a longer time on flame. Nonetheless, you may choose to cut the mango pulp into small cubes or less geometric pieces ;-). But that will require you more more time to cook & the resultant jam may not be as smooth as this one.