Mango Lime Basil Jam

I used my case of mangoes to make the best jam ever!  I was researching different jam recipes online when I stumbled across nectarine jam with basil.  I immediately got excited at the possibilities of basil!!  My husband and kids love to eat mangoes, but I wanted to do something special with them.  I let the 8 pounds of mangoes ripen all week until they were wrinkled and soft, but not mushy or moldy.  I discovered last summer that very ripe mangoes make for a more spreadable jam, and that’s why I added Sure-Jell to this batch of mangoes.

Mango Lime Basil Jam

9 half-pint jars


  • 8 pounds mangoes, very ripe -peeled, cored and mashed
  • 4 cups sugar
  • 10-12 basil leaves, whole
  • 1 package Sure-Jell
  • 1/4 c lime concentrate or fresh lime juice
  • 1/2 tsp ground ginger, optional


  1. Peel and core mangoes. The mangoes I used were very very ripe so I just squeezed them from the pit/core making sure they were mashed well. In a heavy sauce pan, boil mango puree with remaining ingredients for about 25-30 minutes until mixture begins to thicken. Adjust lime and sugar content as needed for your own taste. *I love mine full of lime, so I tend to lime it up!
  2. Pour into nine prepared half-pint jars and seal.
  3. *This jam comes out as a softer spread, but is yummy just the same! Has the sweetness of ripe mango but the lime and basil gives it the savory that balances the sweetness!


This very flavorful jam is great on toast, biscuits, plain bread, thumbprint cookies, and even ice cream!

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