Strawberry Mango Jam

Strawberry Mango Jam brings together juicy strawberries, ripe mango, citrus, and a tiny touch of ginger for a bright, spoonable jam that tastes sunny without feeling too sweet. It has a homemade texture with glossy fruit pieces in every bite.

This small-batch refrigerator jam is simple to make and does not need boxed pectin. Instead, a little grated apple helps the jam thicken naturally while keeping the flavor fresh and fruit-forward. Plus, the lemon and lime add just enough balance to make the strawberries and mango taste even brighter.

Spread it over toast, swirl it into yogurt, spoon it over pancakes, or add it to a cheese board. Somehow, one little jar makes breakfast feel a bit more special.

Recipe Yield: 32 servings

INGREDIENTS

2 cups hulled and chopped fresh strawberries
1 1/2 cups peeled and diced ripe mango
1 1/4 cups granulated sugar
1/2 cup finely grated peeled Granny Smith apple
2 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 tsp lemon zest
1/2 tsp finely grated fresh ginger
1/4 tsp fine sea salt
1/2 tsp vanilla extract

INSTRUCTIONS

1. Prep the fruit:
Place a small plate in the freezer. Then add the strawberries, mango, sugar, grated apple, lemon juice, lime juice, lemon zest, ginger, and salt to a wide medium saucepan. Stir well and let stand for 10 minutes.

2. Cook the jam:
Bring the mixture to a steady simmer over medium heat, stirring often. Lightly mash the fruit as it softens, then reduce the heat to medium-low.

3. Thicken the jam:
Cook for 20 to 25 minutes, stirring often, until the jam looks glossy, thick, and slightly reduced. It should bubble slowly, coat the back of a spoon, and reach about 218°F to 220°F if using a thermometer.

4. Check the set:
Spoon a small amount onto the chilled plate. Let it cool for 30 seconds, then drag the edge of a spoon through it. If the line holds, the jam is ready.

5. Finish the flavor:
Remove the saucepan from the heat. Stir in the vanilla extract, then skim off any foam if needed.

6. Jar and chill:
Spoon the warm jam into clean jars. Cool uncovered for 30 minutes, then cover and refrigerate until fully chilled.

7. Store and serve:
Refrigerate for 2 to 3 weeks, or freeze for up to 3 months. This is a refrigerator jam, not a shelf-stable canning recipe.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use ripe but not mushy fruit: The best Strawberry Mango Jam starts with sweet strawberries and ripe mango that still holds its shape. Overripe fruit can make the jam taste flat and cook down too soft.
• Do not skip the grated apple: It melts into the jam and helps it thicken naturally without boxed pectin. However, grate it finely so the texture stays glossy and spoonable.
• Use a wide saucepan: More surface area helps the jam reduce evenly and faster. As a result, the fruit flavor stays bright instead of tasting overcooked.
• Stir more often near the end: As the jam thickens, it can stick quickly. Therefore, keep the heat gentle and stir often during the last few minutes.
• Chill before judging the texture: Warm jam always looks looser than finished jam. Once chilled, it becomes thicker, spreadable, and perfect for toast, biscuits, pancakes, or yogurt.