Mango Marmalade – everyone loves this small batch mango marmalade. Mangoes and lemons are the perfect pairing. Fabulous on your morning toast or bagel!
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Small Batch Preserving or Canning
Sometimes in the winter you need something bright and cheery. Something that reminds you of sunshine and takes your mind off of the ridiculously cold weather outside. Most people associate canning and preserving with summer, but it can occur year round.
As a matter of fact, watching the temperature drop is the perfect time to crank up a big pot of boiling water on your stove for water bath canning. My store had mangoes on sale and this Mango Marmalade from Small-Batch Preserving, sounded like just the thing to cheer up this gloomy, cold day.
I love small batch preserving, with just the two of us, it’s perfect. It goes much quicker, because you are preparing a smaller amount of ingredients, plus it’s much easier to store and manage your treats. The above book is a go to, I also regularly use Preserving by the Pint.
Jam vs Preserves vs Jelly vs Marmalade
You might be wondering what the difference between jam, marmalade, jelly and preserves is. Jam and preserves tend to be used interchangeably. Preserves have larger chunks of fruits, whereas jams are made from crushed fruit. Jelly is made from fruit juice. Marmalade usually refers to a citrus preserve.
This is a marmalade because the mangoes are combined with lemons. Not just lemon juice, but whole slices of lemon including the rinds.
Now, I’m not going to lie to you. There is a fair amount of time and work involved in a marmalade, but this one had the least amount that I could find. You all know, I choose easy every time.
Since this is a small batch, it only takes 2 lemons and 2 mangoes and some sugar. Easy peasy. The only hard part of this is time. You have to boil the lemons first for awhile. Then you boil the lemons and the mangoes for a while. Then you add the sugar and boil some more.
After that you are ready to ladle it into your jars and then water bath can them. Multiple steps, but not a lot of work.
The best part? It is soooo good! I’m so glad I chose this for my first marmalade. It is sweet and tart, but not too tart. I found a bread pudding recipe that called for slathering the bread with marmalade first and that will definitely be going on my list!
The marmalade is processed in a method called water bath canning – I go into more detail on the steps in Water Bath Canning. Either of the canning books listed at the beginning of this post will also go into more detail. I highly recommend getting a good canning book and reading up on it.
Note – this recipe makes about 3 cups – so you could use 3 eight ounce jars or 6 four ounce jars. Always prepare a jar or two extra just in case your fruit was bigger.
- 2 lemons very thinly sliced
- 2 cups water
- 2 mangoes peeled and thinly sliced
- 2 cups granulated sugar
- *Note please refer to specific canning instructions on water bath canning either online or in a book. This is a recipe, not a how-to.
- Combine lemons and water in medium non reactive pot. Bring to a boil over high heat, cover and reduce heat. Boil gently for 25 minutes, stirring occasionally.
- Add mangoes to saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Stir in sugar. Return to a boil and boil, rapidly, uncovered until mixture will form a gel (use gel test method of your choice) about 15 minutes, stirring frequently.
- Ladle in sterilized jars, place lids, and process in a water bath for 10 minutes.
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Update Notes: This was originally published in 2017 and has been updated for 2018.