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instant pot mango jam recipe without pectin

Instant Pot Mango Jam Without Pectin

Instant pot mango jam using fresh ripe mangoes and lemon juice without pectin is so easy to prepare, delicious and ready in about 35 minutes of time.
Course Side Dish
Cuisine American
Keyword instant pot mango jam
Prep Time 5 minutes
Cook Time 15 minutes
instant pot pressure build and release time 20 minutes
Servings 48 tablespoons
Calories 33kcal


  • 4 large mangoes ripe and sweet
  • 1.5 cups sugar
  • ¼ cup fresh lemon juice filtered, from a medium sized lemon
  • 2 tablespoons water


  • Wash the mangoes and peel the skin of the mangoes. I used a good quality potato peeler to easily remove the skin from the mangoes.
  • Chop the mangoes into small sized pieces (discard the seeds of the mangoes), transfer the chopped mangoes to the inner pot of the instant pot. While chopping the mangoes, some of the juice will release if the mangoes are very ripe, save that juice and transfer that also to the inner pot of instant pot.
  • Add the sugar also to the instant pot, mix well.
  • Add the filtered lemon juice and water, mix everything well.
  • Close the instant pot with lid in sealing position, press manual and cook in high pressure for 7 minutes. The instant pot will take few minutes to come into pressure and start cooking. Once the cooking is done, the pot will beep so you have to wait until then.
  • Once the cooking is all done and the instant pot beeps, wait for a natural pressure release for about 10 minutes and then manually release the pressure very carefully by turning the lid from sealing to venting position slowly and gradually.
  • Once the pressure is all released, carefully open the lid and stir the contents and mash the contents carefully (the contents will be very hot at this time so make sure to handle it without splashing anything hot). I used a good quality potato masher to mash the cooked fruits gently and effectively.
  • Press the saute button, select medium and simmer the contents for about 8 minutes while you keep stirring the contents and mashing as needed, until the extra liquids have evaporated and the jam has reached an almost fruit spread like consistency.
  • Once done, press the 'keep warm/cancel' button and carefully transfer the inner pot from the instant pot, to avoid any further cooking.
  • Once the jam is cooled enough, but while its still warm, transfer the jam to the jars.
  • Once cooled completely, transfer the jars to the refrigerator and store in the refrigerator for up to two weeks. Enjoy the delicious mango jam with breads, pancakes or anything as you like.



I used a medium sized lemon to get ¼ cup of lemon juice.
You may use lime juice instead.
The consistency, freshness and quality of the mango jam will very much depend on the mangoes you use as well. So always make sure to use ripe, fresh, good quality mangoes for the best results.
It is always best to use sweet mangoes (not sour ones) that have less stringy fibers for the best texture.
(I entered lime juice instead of lemon juice by mistake in the post and video. I updated the post, but the video shows it as lime juice. To clarify, I added lemon juice, not lime juice. However, both lime juice and lemon juice will work for this mango jam recipe.)


Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 5.5mg | Calcium: 2mg