I haven't frozen it myself but I know you certainly can in theory freeze jams - just make sure there is a bit of space in the jar or container you put it (ie don't fill it full) as it will expand a little during freezing. It should store for up to a year.

Can you freeze the jam and if so for how long?

It's a little tricky to take an ingredient out once mixed in, but a couple thoughts - one is if the zest is in slightly larger bits you could strain the jam and you may manage to remove the zest so it's no longer in there. This should hopefully reduce the lime flavor. It would mean you get a smoother jam as well, rather than potentially some chunks, but if you're fine with that, it may help. The other option is to add extra mango and extra sugar, so maybe a half quantity of what is in the recipe for each, but don't add any extra lime, and this will dilute the lime-yness. It does mean you have more jam, but hopefully that's not a bad thing!

So I think you probably could, but it may take a little while to cook down. Mango is relatively low in pectin, so takes time to set or needs a bit of help. The lime juice helps, but especially if you are using more the juice than flesh, you might need more. One option is to wash the squeezed out lime and add the skin to the jam as it cooks, then remove towards the end as this should help add some extra pectin. Also, this recipe is on the lower end sugar-wise (which also helps it to thicken) so you might want slightly more with less of the mango flesh since you'd be making more of a jelly than jam.

So glad to hear you have been enjoying! And indeed, once you get used to making jam with one fruit, the method etc is much the same for others. And sounds tasty with the touch of spice with pork.

I use this as my go to recipe no matter what fruit I'm using. Peach, strawberry, nectarine, blueberry. I may change the lime to lemon. It's just an awesome jam recipe. I've mixed the mango with jalapeno and with habanero peppers . Both are great on shrimp and pork. I love the mango recipe

So the zest is more to get a little of the flavor (which is often relatively strong in the zest) without making it too liquid but yes, you could use a little juice instead. Another idea is you could also peel off a piece of the zest - just try to get off as much of the white pith as you can as this can make it bitter - and give it a little twist over the mixture to get some zest out and then add it in as you cook. Then, take it out before using. This may also help get a little more of the flavor. Enjoy!

So a pint jar is 16 fl oz, which is roughly 2 cups, so this will make around a little over half.

How much does this recipe make as far as pint jars?

Thanks for sharing, sounds good!

Bob Hall: I have just finished making a pot of The jam. made it with frozen fruit. Found another half bag of peaches, strawberries and mangos and used that too. Addd more sugar and a small can of crushed pineapple. It is so tart and clean and delicious. Good luck!

Yes you could, I'd say it's best to defrost them first so that you don't burn the sugar before the fruit melts, but you could probably just start by heating over a very low heat first to let them soften up before cooking further.

Yes, water bath canning also works.

So glad to hear you enjoyed. And yes, the lime really does work!

I'm so glad to hear that!

So glad to hear you enjoyed and I can imagine the chili is good in there too.

In general, you can use either. I generally use regular granulated, though granulated sugar can vary in how coarse it is from one country to another and so I'd say if it seems coarse, use castor sugar instead. You want it to dissolve relatively quickly so that it forms a syrup with the fruit, and so large granules will take a bit longer to get there.

So glad to hear you enjoyed, and yes certainly works well with lemon as well and blended to be smooth if you prefer. Sounds great in pies!

Glad to hear you enjoyed and it worked well! Yes, adding the pips is definitely a good option to increase pectin (you just obviously have to remember to fish them out later!)

I quadrupled the recipe FWIW. Came out well set and firm

Yes you can - I think lime pairs better but lemon certainly would work.

So glad to hear you enjoyed!

Can you use lemon instead of lime.!

i have so many mango so i need to make a jam and i found this recipe delicious and simple. thank you

Glad to hear you enjoyed - and yes more lime is never a bad thing 🙂

Glad to hear you enjoyed!

This was my 2nd try at mango jam,... any jam for that matter!
It was the Bomb!!!! SO amazingly tasty.
I added a little cinnamon and allspice and 2 Hand full of frozen blueberries... oh my gosh, it was great.

Thanks, it's a lovely, easy jam for sure.

We're big mango fans as well, glad to have another!