Mango Jam Recipe via Chef Jamie DeRosa

Mango Jam Chef Jamie DeRosa

It's Mango season in South Florida, and this year the yield seems to be a bumper crop, so MIAbites decided for the rest of the month to feature Mango Monday recipes. Watch for some refreshing and creative ways to enjoy those luscious sweet Florida fruits year round. 

We start off with a recipe we found on Chef Jamie DeRosa's Facebook page for a Mango Jam. Although no longer helming a restaurant in Miami (you can stop by and visit Izzy's in Fort Myers, FL), he shares this recipe for A LOT of Mango Jam to store or gift. 

Mango Jam via Chef Jamie DeRosa

YIELD:  LARGE- 18 half pint jars to store up to one year or to gift.


Flesh of 42 mangos, peeled, pitted and cut into ½ inch cubes ( 24 cups total)

18 cups of sugar

Juice of 6 lemons

3 teaspoons unsalted butter( optional)


Bring a large pot of water( deep enough to cover the jars) to a boil over high heat. Place a rack in the bottom, or tea towel if no rack is available.

Combine the diced mango, sugar and lemon juice in a 5-quart, heavy-bottomed non-reactive pot. Stir well on low-medium heat to begin dissolving sugar, but delicately to preserve the individual chunks of mango.

Slowly increase the heat to high, bringing the mixture to a strong boil.  It will be foamy and active. Stir regularly to keep mixture from sticking or scorching. After about 40 minutes, the foam will begin to recede, check the set via the cold plate test  (Spoon teaspoon of the hot jam onto a cold plate that has been in freezer and let it rest for 30 seconds. Tip plate to see If set or still runny.)  If not yet set, continue to cook another 3-4 minutes and retest. Continue until jam is set.

To clear the last of the foam, add the butter(optional) and stir well.

Place funnel atop each jar and ladle jam into the jars, leaving ½ inch of head space. Run a bubbler around the jar, removing air bubbles.  Wipe the rims and threads of jar with damp towel. Place the lids and tighten the rings.

Lower the jars into the boiling water bath so they are covered. Once water returns to a boil, process for 10 minutes.

Remove the jars and set them upright on a towel to cool.

Once fully cooled, remove the rings (yes, storing with rings can cause all kind of issues), test the seal and wash the jars well. Store in cool, dark place up to 1 year. Avoid stacking jars as that can cause seal to break.