I can’t get enough of this strawberry mango jam, with sweet berries and juicy mango packed into every spoonful. It’s bright, fruity, and made for slathering on freshly baked bread.

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I’m obsessed with this strawberry mango jam because it tastes bright, juicy, and a little bit tropical without losing that classic berry jam thing I crave. The strawberries bring the familiar sweet-tart punch, and ripe mango adds this sunny, silky flavor that makes every spoonful feel extra.

I love it slathered thick on fresh bread, swirled into yogurt, or honestly eaten straight from the jar. No shame.

And the color? Ridiculously gorgeous.

But the real reason I keep coming back is that sweet mango-berry bite, the kind that makes plain toast suddenly impossible to ignore. Sticky, glossy, and completely worth it.

Ingredients

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Strawberries bring that bright, juicy berry base everyone expects from homemade jam.
Mango adds a sunny, tropical sweetness that makes the whole jar feel fun.
Sugar helps the jam set, shine, and taste like a real treat.
Powdered pectin gives it that spreadable texture, not a runny fruit sauce situation.
Fresh lemon juice wakes everything up and keeps the sweetness from feeling heavy.
Salt sounds tiny, but it makes the fruit taste bigger and brighter.
Butter helps calm the foam, so your jam looks cleaner in the jar.
Plus, this combo tastes like summer toast, even when the weather’s blah.
Basically, it’s fruity, sweet, tangy, and super easy to love.

Ingredient Quantities

4 cups strawberries, hulled and crushed

2 cups ripe mango, peeled and chopped

5 cups granulated sugar

1 package (1.75 ounces) powdered fruit pectin

3 tablespoons fresh lemon juice

1/8 teaspoon salt

1 teaspoon butter, optional, to reduce foaming

How to Make this

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1. Sterilize jars and lids by boiling them in water for 10 minutes, keeping them hot until ready to fill.

2. Hull and crush 4 cups strawberries and peel and chop 2 cups ripe mango so you have a combined 6 cups fruit; measure precisely.

3. In a large, heavy-bottomed saucepan combine the crushed strawberries, chopped mango, 3 tablespoons fresh lemon juice, and 1/8 teaspoon salt; stir to blend.

4. Sprinkle 1 package (
1.75 ounces) powdered fruit pectin over the fruit and stir well to dissolve.

5. Place the saucepan over high heat and bring the fruit and pectin mixture to a full, rolling boil that cannot be stirred down.

6. Once at a full boil, add 5 cups granulated sugar all at once, stirring constantly until the sugar is completely dissolved and the mixture returns to a full rolling boil.

7. Boil hard for 1 to 2 minutes while stirring continuously; optional 1 teaspoon butter can be added near the end to reduce foaming.

8. Remove the pan from heat, skim off any foam, and ladle the hot jam into the hot sterilized jars, leaving 1/4 inch headspace; wipe rims clean, place lids and screw bands on fingertip tight.

9. Process the filled jars in a boiling water bath for 10 minutes (adjust for altitude if needed), then remove and let cool undisturbed for 12 to 24 hours; check seals before storing.

Equipment Needed

1. Mason jars with lids and screw bands, sterilized and kept hot
2. Large heavy bottomed saucepan
3. Wooden spoon or heatproof spatula for stirring
4. Measuring cups and measuring spoons
5. Potato masher or food processor to crush strawberries
6. Canning funnel and ladle for filling jars
7. Jar lifter and tongs for safe handling
8. Large stockpot or boiling water canner with rack for processing

FAQ

Q: How long does the jam take to make from start to finish? A: Prep about 15 minutes to hull and chop fruit, then cook 10 to 15 minutes once the mixture reaches a full rolling boil. Allow jars to cool 12 to 24 hours. Total active time about 30 minutes.

Q: Do I have to use the powdered pectin that the recipe calls for? A: Yes if you want a reliable set using the stated sugar amount and process. Using liquid pectin, no pectin, or a different brand will change the timing and may require recipe adjustments.

Q: Can I reduce the sugar or use a sugar substitute? A: Reducing sugar will affect gelling, texture and shelf stability. For lower sugar, use a tested low sugar pectin and follow its instructions. Do not simply cut granulated sugar without changing the pectin or method.

Q: How do I know when the jam has set? A: Use the plate test: chill a small plate, spoon a bit of jam onto it, wait a minute and push with your finger. If it wrinkles and holds its shape the jam is set. You can also check that it reaches about 220 degrees F at sea level.

Q: Can I use frozen fruit instead of fresh? A: Yes. Thaw and drain excess liquid, then measure 4 cups crushed strawberries and 2 cups chopped mango. Cooking time may be a little longer to evaporate extra liquid.

Q: How should I store the finished jam and how long will it last? A: Processed and sealed jars stored in a cool, dark place will last up to a year. Refrigerate opened jars and use within 3 to 4 weeks. If you do not water bath process, keep the jam refrigerated and use within 3 weeks.

Strawberry Mango Jam Recipe Substitutions and Variations

Strawberries: swap for raspberries, chopped fresh cherries, or a mixed berry blend for a slightly tarter or more complex berry character.
Mango: substitute ripe peaches, nectarines, or apricots for similar sweetness and texture; for a tropical twist use papaya or pineapple (reduce quantity for pineapple acidity).
Granulated sugar: replace with an equal weight of cane sugar or coconut sugar for a deeper flavor; to make a lower sugar jam use a low sugar pectin and substitute part of the sugar with honey or maple syrup, adjusting to taste and noting set may differ.
Powdered fruit pectin: use low sugar pectin if you want less sugar, or use 1 to 1.5 teaspoons of powdered citrus pectin or 1 tablespoon of powdered gelatin or 1 teaspoon agar powder as alternative gelling agents, but follow specific instructions for those agents since cooking and setting differ.

Pro Tips

1) Cook to the right set, not a time. A foolproof test is the plate chill test: chill a small saucer in the freezer, spoon a little jam on it and tilt after a minute; if it wrinkles and holds shape the set is ready. You can also aim for 220°F at sea level on a candy thermometer.

2) Get a smooth texture without overprocessing. Crush the strawberries by hand or pulse briefly in a food processor so you keep some fruit body; over-blending makes the jam runny. If you prefer ultra-smooth, briefly purée the mango first and fold it in near the end to preserve fresh flavor.

3) Preserve bright color and fresh flavor by minimizing high heat time. Once the sugar is dissolved and you reach a full boil, boil only the minimum needed for setting. Rapid cooling in the jars can also dull color, so let jars sit in the water bath a minute longer if you want a slightly glossier finish.

4) Control foam and clarity. Stirring gently but constantly while boiling helps, and adding the optional butter right near the end reduces foam. Skim any remaining foam thoroughly before filling jars for clearer, prettier jam.

5) Be mindful of jar and processing details. Keep jars and lids hot so the jam fills smoothly and headspace stays accurate. Always check seals after 12 to 24 hours and store any unsealed jars in the fridge to use first. If you live at high altitude, increase processing time according to local guidelines to ensure safety.

Strawberry Mango Jam Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t get enough of this strawberry mango jam, with sweet berries and juicy mango packed into every spoonful. It’s bright, fruity, and made for slathering on freshly baked bread.

Servings

servings

Calories

367

kcal

Equipment: 1. Mason jars with lids and screw bands, sterilized and kept hot
2. Large heavy bottomed saucepan
3. Wooden spoon or heatproof spatula for stirring
4. Measuring cups and measuring spoons
5. Potato masher or food processor to crush strawberries
6. Canning funnel and ladle for filling jars
7. Jar lifter and tongs for safe handling
8. Large stockpot or boiling water canner with rack for processing

Ingredients

4 cups strawberries, hulled and crushed
2 cups ripe mango, peeled and chopped
5 cups granulated sugar
1 package (1.75 ounces) powdered fruit pectin
3 tablespoons fresh lemon juice
1/8 teaspoon salt
1 teaspoon butter, optional, to reduce foaming

Directions

Sterilize jars and lids by boiling them in water for 10 minutes, keeping them hot until ready to fill.
Hull and crush 4 cups strawberries and peel and chop 2 cups ripe mango so you have a combined 6 cups fruit; measure precisely.
In a large, heavy-bottomed saucepan combine the crushed strawberries, chopped mango, 3 tablespoons fresh lemon juice, and 1/8 teaspoon salt; stir to blend.
Sprinkle 1 package (
75 ounces) powdered fruit pectin over the fruit and stir well to dissolve.
Place the saucepan over high heat and bring the fruit and pectin mixture to a full, rolling boil that cannot be stirred down.
Once at a full boil, add 5 cups granulated sugar all at once, stirring constantly until the sugar is completely dissolved and the mixture returns to a full rolling boil.
Boil hard for 1 to 2 minutes while stirring continuously; optional 1 teaspoon butter can be added near the end to reduce foaming.
Remove the pan from heat, skim off any foam, and ladle the hot jam into the hot sterilized jars, leaving 1/4 inch headspace; wipe rims clean, place lids and screw bands on fingertip tight.
Process the filled jars in a boiling water bath for 10 minutes (adjust for altitude if needed), then remove and let cool undisturbed for 12 to 24 hours; check seals before storing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.