- 2½ quart pot
- Food Processor
- Silicone spatula or spoon
- 8 ounce canning jar with lid
If you have extra mangoes on hand, this Mango Jalapeno Jam is exactly what you want to make with them. It is a very quick and easy jam made with sweet mango and fresh jalapeño, and there is no extra sugar added. Sweet, tangy, and just a little spicy, it comes together in one small pot in about 25 minutes and it is so, so yummy.
When I started envisioning this jam, I knew I wanted a condiment you could spoon over a block of cream cheese and serve with crackers or spread directly on toast, so the balance of sweetness with the spice and tang was a high priority. I loved how it turned out, but, the best part is that you can play around with it to get the balance you like.
Add fewer jalapeños and a touch more sweetener for a jam that is lovely on toast or a turkey sandwich, or add more jalapeño for a jam with a real kick. Today's version is slightly spicy and a little tangy from the vinegar, but still great on toast or a biscuit!
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Because mangoes are naturally low in pectin and we are not adding any sugar, this jam uses a low or no sugar pectin along with a blend of allulose and Swerve to sweeten and set it. Keep in mind that a no sugar jam sets a little softer than a traditional one, and I will walk you through every step so yours turns out perfectly. Let me show you how easy it is to make.
Suggested Kitchen Tools for Mango Jalapeño Jam
- 2½ quart pot
- Food processor (small works best or a cup blender)
- Silicone spatula or spoon for stirring
- Small mixing bowl (for the pectin and sweeteners)
- Measuring cups and spoons
- 8 ounce canning jar with a lid
Ingredients & Substitutions
This no sugar added mango jalapeño jam uses just a handful of simple ingredients. Let's take a closer look at each one.
Mango Purée
Used in Recipe: About 3 ripe mangoes, peeled, chopped, and pulsed in a food processor to make 1 cup of mango purée.
What it Does: The mango is the star of this jam, bringing all of its natural sweetness and gorgeous color. Pulse the mangoes until they are almost puréed but still have a little texture. You want to end up with 1 cup of purée, and you never want to go below ¾ cup.
Substitutions: Fresh, ripe mangoes give the best flavor. Frozen mango chunks, thawed and drained, can be used when fresh mangoes are out of season.
If you have extra fresh mangoes to use up, my Mango Corn Salsa is another quick way to put them to good use.
Apple Cider Vinegar
Used in Recipe: ¼ cup of apple cider vinegar adds the tangy backbone to the jam.
What it Does: The vinegar balances the sweetness of the mango and gives the jam its bright, tangy flavor. It pairs really nicely with the mango and jalapeño.
Substitutions: White vinegar or another light vinegar works well. Avoid balsamic vinegar, it will turn the jam dark and muddy.
Jalapeño Pepper
Used in Recipe: 3 tablespoons of diced jalapeño, or adjust to your taste.
What it Does: The jalapeño brings the signature heat that makes this a mango jalapeño jam. How much you use is completely up to you and how spicy you like things.
Substitutions: Use 1 tablespoon for a sweeter, milder jam, or up to 4 tablespoons for a jam with a real kick. Remove the seeds and membranes for less heat, or leave them in for more.
Low or No Sugar Pectin
Used in Recipe: 1 tablespoon of dry pectin formulated for low sugar or no sugar recipes.
What it Does: Mangoes are naturally low in pectin, and since we are not adding sugar, a standard pectin will not set properly. A low or no sugar dry pectin is what gives this jam its body without any added sugar.
Substitutions: Be sure to use a pectin labeled for low or no sugar recipes. Regular pectin needs a large amount of sugar to set and will not work the same way here.
Allulose and Swerve
Used in Recipe: ¼ cup of plain granulated allulose plus 1 tablespoon of granulated Swerve.
What it Does: This blend sweetens the jam without any added sugar. Using the two together gives a nice balance of sweetness without an aftertaste.
Substitutions: You can use all allulose if you prefer, or adjust the amount up for a sweeter jam or down for a less sweet one. For a firmer set, use half sugar and half allulose.
Lime and Salt
Used in Recipe: 1 tablespoon of lime juice plus the zest of 1 lime, and ¼ teaspoon of salt. A single True Lime packet can be used in place of the fresh lime juice and zest. The salt is optional, but I always add it.
What it Does: The lime adds a fresh, bright finish that ties all the flavors together, and a little salt pops the sweetness and brings everything into balance.
Substitutions: 1 tablespoon of lime juice plus the zest of 1 lime, and ¼ teaspoon of salt.
How to Make Mango Jalapeño Jam
From start to finish, this easy jam takes about 10 minutes of prep and 15 minutes on the stove, plus time to chill and set in the fridge. Here is everything you need to know!
Mise En Place
- Peel and chop about 3 ripe mangoes, pulse them in a food processor until almost puréed with a little texture, and measure out 1 cup of purée.
- Dice enough jalapeño to have 3 tablespoons ready, or more or less depending on how spicy you like it.
- Measure out ¼ cup of apple cider vinegar.
- In a small bowl, have 1 tablespoon of low or no sugar dry pectin, ¼ cup of allulose, and 1 tablespoon of granulated Swerve ready to mix together.
- Have ¼ teaspoon of salt and 1 tablespoon of lime juice plus the zest of 1 lime (or 1 True Lime packet) ready.
Cook the Mango and Vinegar
Add the 1 cup of mango purée and ¼ cup of apple cider vinegar to a 2½ quart pot. A small pot is perfect here since this is a small batch and you don't want too much surface area. Turn the heat to medium, bring it to a boil, then let it simmer for a few minutes. This is a great time to break up any larger chunks of mango you don't want in the finished jam. Stir in the diced jalapeño.
Mix and Add the Pectin and Sweeteners
In a small bowl, stir together the pectin, allulose, and Swerve. Once the jam is at a boil that won't stir down, add the pectin and sweetener mixture and stir well to combine. Bring it back up to a boil, then sprinkle in the salt to bring out all the flavors.
Quick Tip
Always stir the dry pectin together with the allulose and Swerve before adding them to the pot. Adding pectin on its own to hot jam makes it clump. Blending it with the sweeteners first lets it dissolve evenly for a smooth set.
Reduce and Finish the Jam
Keep stirring and let the jam reduce for about 5 minutes, stirring often so it does not scorch on the bottom. Stir in the lime juice and zest, or the True Lime packet, and give it a taste. This is a good time to adjust the spice or sweetness if you feel it needs anything.
Quick Tip
Don't rush the reduction. Let the jam cook until you can scrape a path across the bottom of the pot and it stays separated for a second or two. That is your visual cue that the jam has reduced enough to set nicely once it chills. You can go by look here, there is no need to take a temperature.
Reduce and Jar the Jam
Bring the jam back to a boil that cannot be stirred down. Run your spoon or spatula across the bottom and when the jam stays separated for just a few seconds and it starts to look glossy, take it off the heat right away so it doesn't scorch. Spoon the finished jam into an 8 ounce canning jar, which holds just about the 1 cup this recipe makes. Wipe the rim, put the lid on, and let it cool. For the best set, refrigerate it overnight.
For an even quicker set, spread it in a shallow metal tray or put a little on a plate in the freezer.
Alternate Cooking Instructions
- Ninja Foodi or multi-cooker (Sear/Sauté): Use the Sear/Sauté function to boil and reduce the jam. This is a great option if you want to double the recipe.
- Ninja Possible Cooker Pro (Sear/Sauté): The Sear/Sauté setting works well for a doubled batch of this jam.
Storage Instructions
How to Store Leftover Mango Jalapeño Jam
Let the jam cool before you seal it up so it can begin to set.
- Refrigerator: Store the jam in an airtight jar in the refrigerator. An 8 ounce canning jar holds about 1 cup, which is roughly what this recipe makes.
- Fresh jam: This is a fresh refrigerator jam and is not processed for shelf storage, so keep it chilled and enjoy it while it is fresh. Use within a week or freeze it for longer storage. The no added sugar in this recipe shortens the refrigerator life of the jam so it will not last as long as sugar-based jams.
Quick Tip
This is a soft-set refrigerator jam, not a firm canning jam, because we are not using any added sugar. If you would like a firmer set next time, use half sugar and half allulose. Either way, an overnight chill in the fridge gives you the best texture.
How to Serve Mango Jalapeño Jam
- Over cream cheese: Spoon the jam over a block of cream cheese and serve with crackers for an easy, crowd pleasing appetizer.
- For an easy party appetizer, try spooning this jam over my Smoked Cream Cheese and serve it with crackers.
- With air fryer Brie: Spoon it over a wheel of gooey air fryer Brie with a few pieces of bread.
- On sandwiches and toast: Spread it on a turkey sandwich or a piece of toast for a sweet and spicy kick.
- This jam is delicious spread on a leftover slice of my Low Roasted Turkey to give a plain sandwich a whole new personality.
Mango Jalapeño Jam (No Sugar Added)
Equipment
- 2½ quart pot
- Food Processor
- Silicone spatula or spoon
- 8 ounce canning jar with lid
Ingredients
- 1 cup mango purée from about 3 ripe mangoes, peeled and chopped; do not go below ¾ cup
- ¼ cup apple cider vinegar white vinegar or another light vinegar works; do not use balsamic, it will turn the jam dark
- 1 tablespoon low or no sugar dry pectin use a pectin formulated for low sugar or no sugar recipes
- ¼ cup allulose plain granulated allulose
- 1 tablespoon granulated Swerve sweetener an erythritol based sweetener; you can use all allulose instead
- 3 tablespoon diced jalapeño pepper use 1 tablespoon for a sweeter, milder jam or up to 4 tablespoons for more heat
- ¼ teaspoon salt optional; brings out all the flavors
- 1 tablespoon lime juice, plus the zest of 1 lime or substitute 1 True Lime packet
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Peel and chop about 3 ripe mangoes. Add them to a food processor and pulse until they are almost puréed but still have a little texture. Measure out 1 cup of mango purée. Three mangoes usually does the trick, and you never want to go below ¾ cup.1 cup mango purée
- Add the 1 cup of mango purée and ¼ cup of apple cider vinegar to a 2½ quart pot. Turn the heat to medium, bring it to a boil, and let it simmer for a few minutes. This is a good time to break up any larger chunks of mango you don't want in the finished jam.¼ cup apple cider vinegar
- Stir in 3 tablespoons of diced jalapeño, or adjust to taste. Use 1 tablespoon for a sweeter, milder jam or up to 4 tablespoons for more heat.3 tablespoon diced jalapeño pepper
- In a small bowl, mix together 1 tablespoon of low or no sugar dry pectin, ¼ cup of allulose, and 1 tablespoon of granulated Swerve. Mixing the pectin with the sweeteners first keeps it from clumping when it hits the hot jam.1 tablespoon low or no sugar dry pectin, ¼ cup allulose, 1 tablespoon granulated Swerve sweetener
- Once the jam is at a boil that won't stir down, add the pectin and sweetener mixture. Stir well to combine and bring it back up to a boil.
- Stir in 1 tablespoon of lime juice and the zest of 1 lime, or 1 True Lime packet. Sprinkle in ¼ teaspoon of salt. This is optional, but it brings out all the flavors and pops the sweetness. Give it a taste and adjust the spice or sweetness if you like.1 tablespoon lime juice, plus the zest of 1 lime, ¼ teaspoon salt
- Keep stirring and let the jam reduce for about 5 minutes, until you can scrape the bottom of the pot and it stays separated for a moment. Stir often so it does not scorch on the bottom.
- When the jam looks glossy and has reduced, take it off the heat right away so it does not scorch. Spoon or pour it into an 8 ounce canning jar, which holds about the 1 cup this recipe makes. Let it cool, then refrigerate overnight for the best set. For a quicker set, spread it in a shallow metal tray and refrigerate for a couple of hours.
Notes
• This jam needs time to set. After cooking, refrigerate it overnight for the best set. For a quicker set, spread it in a shallow metal tray or put a little on a plate in the freezer. This chill time is hands off and is not included in the total time. COOKING TIPS
• Mangoes are naturally low in pectin and there is no added sugar here, so use a pectin formulated for low sugar or no sugar recipes.
• Always mix the dry pectin together with the allulose and Swerve before adding them to the pot. This keeps the pectin from clumping.
• Keep an eye on the pot and stir every few minutes so the jam does not scorch on the bottom.
• Let the jam reduce until you can scrape the bottom and it stays separated for a moment. This gives the best set after chilling.
• A sugar substitute will not give as firm a set as sugar. For a firmer jam, use half sugar and half allulose. STORAGE
• Refrigerator: Store in an airtight jar in the refrigerator. An 8 ounce canning jar holds about 1 cup, which is roughly what this recipe makes.
• This is a fresh refrigerator jam and is not processed for shelf storage, so keep it chilled or freeze it for longer storage. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Frequently Asked Questions
This jam gets its sweetness from the natural sugars in the ripe mango plus a blend of allulose and granulated Swerve. Mangoes are naturally low in pectin and we are not adding sugar, so a low or no sugar dry pectin is used to set the jam. You can use all allulose if you prefer, and adjust the amount up or down to suit your taste.
A no sugar jam made with a sugar substitute will not set as firmly as a traditional jam made with sugar. That soft set is normal. Letting the jam reduce until you can scrape the bottom of the pot and it stays separated for a moment gives you the best set, and an overnight chill in the fridge firms it up further. For a firmer jam, use half sugar and half allulose.
The heat is completely up to you. Three tablespoons of diced jalapeño gives a nice kick that is still balanced by the sweet mango. For a milder, sweeter jam that is great on toast, use just 1 tablespoon. For more heat, use up to 4 tablespoons, and leave the seeds and membranes in the peppers.
Apple cider vinegar is my favorite here because it pairs so nicely with the mango and jalapeño. White vinegar or another light vinegar will also work. Avoid balsamic vinegar, it will turn the jam dark and change the flavor in a way you would not like.
For the best set, refrigerate the jam overnight. If you spread it in a shallow dish, a couple of hours in the fridge will do, and you can speed things up even more by putting a little on a plate in the freezer. Store the finished jam in an airtight jar in the refrigerator. This is a fresh refrigerator jam and is not processed for shelf storage.
This jam is wonderful spooned over a block of cream cheese with crackers, or over a wheel of gooey air fryer Brie with a little bread. It is also delicious on a turkey sandwich or on toast. You can even stir it into a quick dressing with crema, about 2 parts crema to 1 part jam, plus a little jerk seasoning, for an amazing mango turkey salad.
Variations
- Sweeter and milder: Use just 1 tablespoon of jalapeño and add a little more sweetener for a jam that is lovely on toast or a turkey sandwich.
- Extra spicy: Use up to 4 tablespoons of diced jalapeño, and leave the seeds and membranes in for even more heat.
- Different vinegar: Swap the apple cider vinegar for white vinegar or another light vinegar. Just steer clear of balsamic.
- Firmer set: Use half sugar and half allulose in place of all sugar substitute for a jam that sets up firmer.
- True Lime shortcut: Use 1 True Lime packet in place of the fresh lime juice and zest when you don't have a lime on hand.
More Homemade Jams, Jellies & Preserves
If you enjoy making your own preserves at home, here are a few more of my favorite jams and jellies to add to your collection. If you love a spicy spread, my Jalapeño Pepper Jelly is another sweet and spicy favorite that is wonderful spooned over cream cheese. Each one is a simple small batch that comes together in one pot, so give one a try and let me know which becomes your new favorite.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Leave a Reply