Mango and Cardamom Jam

I wanted to make a really unique tasting recipe for my first experiment with homemade jams. You can make jam without using pectin, but I wanted to give it a try and see what happened. It added a thickness to the jam that was nice. The mango with the cardamom were very tasty together. I left some mango chunks in it for extra texture. It tastes great on toast and even with peanut butter. I look forward to having this with a slice of curried mango bread too!

Mango and Cardamom Jam
(Makes 5 Cups)
Printable Version


  • 4 cups mango (stoned, peeled, chopped)
  • 1 packet liquid pectin (like Certo)
  • 5 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 1/2 – 2 tsp ground Cardamom


  1. Bring the mangoes and pectin to a boil with high heat in a large pot.
  2. Add the sugar, lemon juice and cardamom and bring to a hard boil for 1 minute.
  3. Remove from heat, stir and skim foam for 5 minutes.
  4. Pour into sterilized jars and seal.

To sterilize the jars:

  1. Wash in hot soapy water.
  2. Keep the lids in boiling water until ready to use.
  3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.

2 Thoughts on “Mango and Cardamom Jam

  1. Pingback: Spiced Blueberry Jam | The Partial Ingredients

  2. Pingback: Raspberry Almond Jam | The Partial Ingredients

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