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Photo of Mango Banana Jam by Namita Tiwari at BetterButter

Mango Banana Jam

Namita Tiwari
30 minutes
Prep Time
30 minutes
Cook Time
10 People
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ABOUT Mango Banana Jam RECIPE

Unusual it may sound but this jam is really very different in flavour and taste. Mangoes and banana do the magic here. It has a very fruity flavour, tropical taste and a satiny texture. The recipe comes from a coarse on jam and jellies my mom did in 1960s

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • European
  • Boiling
  • Breakfast and Brunch
  • Gluten Free

Ingredients Serving: 10

  1. 3 cups ripe juicy mangoes cut into small pieces
  2. 2 cups ripe bananas cut into small pieces
  3. 2 lemons
  4. 5 1/2 cups sugar
  5. 1 teaspoon butter


  1. Take banana slices in a large bowl. Squeeze lemons. Toss banana pieces. This will prevent banana slices from turning black
  2. Add mango pieces and sugar and mix well. Cover the bowl and keep aside for an hour.
  3. Mash fruit pieces with hands or in a blender.
  4. Transfer the mixture into a steel wok.
  5. Cook on high flame stirring continuously. When the jam starts boiling, add butter and cook on low flame stirring at short intervals.
  6. After about an hour, the jam will thicken and will start sticking to the bottom of the vessel. At this point, it needs continuous stirring to prevent the jam from burning.
  7. In another ten fifteen minutes, the jam will start coating the ladle thickly. And if you let it run down the ladle, it will fall in blobs. This means jam is done. Turn off the gas.
  8. While the jam is getting cold, it is time to sterilize the bottles. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes.
  9. Remove the bottles and their lids from the oven. Ladle hot jam into the jars leaving ¼ inch headspace. Secure the lids tightly.

Reviews (5)  

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Pooja Sohal
Pooja Sohal   Jun-14-2018

Really yummy .... My son love it...

KRITIKA SINGH   May-06-2018

Lovely... Thanks for govind the tip for sterilization which is very important

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