Quick Stovetop Mango Jam

No pectin, no canning equipment, no long afternoon: just ripe mango softened on the stove with honey and warm spice until it thickens on its own. In about 15 minutes you have a jar of something that makes plain food feel cared for.

Mango is a source of vitamin C and beta-carotene, the precursor to vitamin A, involved in supporting normal immune function and healthy skin. There is no setting agent here at all, the fruit thickens itself with a brief cook. The honey is just 1 tablespoon for 2 cups of mango, so the sweetness stays light and the fruit does most of the work.

Spread it on a plantain pancake, swirl it into coconut yogurt, or use it as a glaze. However it lands on your plate, let it be a moment of pleasure. Cooking fruit down to jam is slow, fragrant, attentive work, and the result is worth pausing over.

Ingredients

• 2 teaspoons coconut oil
• 2 cups chopped mango
• 1 tablespoon honey
• 1 teaspoon alcohol-free vanilla (swapped in for vanilla extract, which contains alcohol and is excluded during elimination)
• 1/4 teaspoon ground cinnamon

Note: the source calls for vanilla extract. It is replaced here with alcohol-free vanilla. The source's optional add-ins of fresh mint, basil, or a squeeze of lemon all fit AIP and can be added to taste.

Method

Warm the coconut oil in a small saucepan over medium heat. Add the chopped mango and let it soften for about 5 minutes, stirring occasionally.

Stir in the honey, alcohol-free vanilla, and cinnamon. Cook for about 5 minutes more, until the mango breaks down and the mixture thickens to a jammy consistency.

Serve warm, or cool it and store in a jar. It also holds well chilled.

*Adapted from acleanplate.com*