Easy Instant Pot Mango Freezer Jam

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6 ripe mangoes will yield roughly 5.5 cups of fruit

Making Mango Freezer Jam

Mango Freezer Jam

I love mangoes. Growing up in Brunei, my family always had a mango tree. My fondest memories of mangoes was the day when I ate ALL the mangoes that my mother carefully prepared for her mango cake. Big oops. I’ve got the recipe, which I will have to make once I buy another case of mangoes. I actually have made the cake before but the cake sank since I didn’t cool the cake properly; you can read about it here. So, for now, we will enjoy this easy Instant Pot Mango Freezer Jam.

Peeling Mangoes

I used to hate peeling mangoes; when I watched my mom do it, she would use the paring knife to peel the mango and it would take forever. There is, however, an easy way to peel mangoes, which I discovered one day out of sheer laziness. Use a paring knife to score a line from the top of the mango to the bottom of the mango. Then, use your non-dominant hand to peel from the bottom of the mango towards the top. Keep peeling until you’ve discarded all the mango skin.

Why make Mango Freezer Jam?

It is easy. It keeps well in the fridge for 3 weeks, which means it will be all gone anyway. Spread it on toast. Bake it in pies or tarts. Spread it in the middle of a cake after piping a ring of icing around the edges. Making jam in small batches doesn’t really warrant proper canning. However, it is very important that we sterilize the jars properly.

I once took a canning class from Operation Fruit Rescue many years ago. So, this is my first attempt at making my own jam that many years later. I am a lazy cook and didn’t want to do a water bath, so a freezer jam it is, but with pectin! It is important that you don’t double the recipe if you were intending to make more to give as gifts. Make the recipe as many times as you need to.

I have used Bernardin pectin but you can use Certo or any other store bought pectin.

If you choose not to use the Instant Pot, maybe give this recipe a try. It’s a heartfelt read about a blogger’s journey to make her mother’s mango jam.

Mango Freezer Jam
Easy Instant Pot Mango Freezer Jam
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Servings Prep Time
4 500 ml mason jars 15 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
4 500 ml mason jars 15 minutes
Cook Time Passive Time
10 minutes 15 minutes
Mango Freezer Jam
Easy Instant Pot Mango Freezer Jam
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 500 ml mason jars 15 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
4 500 ml mason jars 15 minutes
Cook Time Passive Time
10 minutes 15 minutes
Ingredients
Servings: 500 ml mason jars
Units:
Recipe Notes
  1. First, sterilize the jars in the Instant Pot: Insert the trivet, add 1 cup of water, put the jars in the Instant Pot (IP) (I could only fit in 2 at a time). Close the lid, lock and set the valve to sealing. Select manual for 1 minute. You can keep the jars in the oven to warm or in the IP while you work on step 2. Repeat Step 1 if needed for any extra jars.
  2. Peel mangoes and chop into one inch cubes. Use a hand squeezer to extract a half lemon's worth of juice. Be careful not to let any seeds fall through. Add lemon juice to your chopped mangoes.
    Mangoes

    Mangoes

  3. Put the mangoes/lemon mixture in the Instant Pot. Add the granulated sugar. Set to manual pressure for 1 minute. Let it naturally release the pressure. (This took about 5 minutes for me)Mangoes, Lemon and Sugar
  4. Once you can open the Instant Pot after Natural Pressure Release (NPR), the sugar will have dissolved. You can choose to either use an immersion blender to puree the mangoes. I chose a masher to coarsely process the mangoes.
  5. In a bowl, add the 1 3/4 cup of apple juice and use a whisk to dissolve the package of pectin.
  6. Set the IP on saute. Add in the pectin/juice mixture. Keep stirring using a wooden spoon for 8 to 10 minutes, until it starts to thicken. Hit the cancel button. Keep stirring for a minute.
  7. Use a ladle to scoop into four 500 ml mason jars, leaving 1/2 inch space to seal. Apply lid. Cool in refrigerator until set.
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6 Responses

  1. Colleen
    Colleen / 4-29-2019 / ·

    I never thought to make a mango jam! But I love mango, so I should! Thank you for the insporation and the recipe.

  2. Nathalie
    Nathalie / 4-30-2019 / ·

    I have never made a mango jam! But I as love mango so much I’ll surely give your recipe a try! Thank you !

  3. Nicoletta
    Nicoletta / 5-1-2019 / ·

    We don’t have an instant pot, so for us, a stove top version will do. I love making jams and this one intrigues me, alone or maybe paired with another fruit. Thank you!

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