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I love homemade strawberry jam. I love eating it with my warm fresh bread, pancakes, biscuits, rolls, and pretty much any other form of carbohydrate. But plain strawberry jam can get boring after a little while. This easy strawberry mango jam recipe adds a fun tropical spin on an old classic favorite!
If you find fresh fruit for a great price that is ideal, but I’ve found that frozen fruit is almost always cheaper. Plus, I don’t always have both fresh strawberries and fresh mangos on hand (especially with how expensive fresh strawberries have been recently). Luckily, you can use fresh or frozen fruit for this strawberry mango jam recipe! You could even use a combination if you want to. Other than the fruit, the only other ingredient you need is regular old granulated sugar.
All you have to do to make this strawberry mango jam is dump all of the ingredients into a large pot. If you plan on using a candy thermometer, clip it to the side. Cook the jam mixture over medium to medium high heat until it reaches 222° F.
It can be helpful to use a candy thermometer when making jam, but you don’t technically need it. You can do something called the “spoon test” instead. The spoon test is exactly what it sounds like. You just stick a cold metal spoon into the boiling jam mixture. If multiple drops of jam drip off the spoon, it isn’t done. If the jam thickly coats the spoon and drips off in a single sheet, then it is done!
You can process this jam for long term storage, or you can store it in the fridge for immediate use. You can even store it in the freezer for up to three months before moving it to the fridge for use. This recipe yields one quart (or two pints) which is about 22 servings if each serving is three tablespoons.
Strawberry Mango Jam
- Candy Thermometer
- 2 cups mangos (fresh or frozen)
- 2 cups strawberries (fresh or frozen)
- 4 cups granulated sugar
- Add the sugar and fruit into a large pot. Clip the candy thermometer to the side.
- Heat over medium to medium high heat, stirring occasionally, until the mixture reaches a temperature of 222° F or until it passes the "spoon test." If the jam slowly drips off of a cool metal spoon in a large drop or sheet then it is done.
- Pour into sterilized glass jars and process or let it cool and put it in Tupperware and store it in the refrigerator or freezer until ready to use.