Strawberry Mango Jam Recipe (Easy Water Bath Canning)

If you’re looking for a delicious twist on classic strawberry jam, this strawberry mango jam is a must-try.

The sweetness of fresh strawberries combined with tropical mango creates a flavorful jam that’s perfect for canning and enjoying all year long.

Tap to jump right to recipe.

It’s one of the best ways to preserve strawberries when you want something a little different from traditional recipes.

If you’re new to canning, start with my water bath canning for beginners guide before you begin.

Why You’ll Love This Recipe

• Unique strawberry and mango flavor combination
• Perfect for water bath canning
• Great way to use fresh strawberries
• Makes beautiful jars for gifting

Ingredients

• 4 1/2 cups crushed strawberries and mangoes (combined)
• 2 tablespoons lemon juice
• 5 1/2 cups granulated sugar
• 1 box powdered pectin

Learn how pectin works in jam in my pectin for jam and jelly guide.

Need help measuring strawberries? See my strawberry equivalents chart.

Choosing Fruit

Use ripe, fresh strawberries and mangoes for the best flavor.

You can adjust the ratio of strawberries to mangoes as long as the total equals 4 1/2 cups.

Equipment Needed

• Large saucepan
• Potato masher
• Canning jars, lids, and bands
• Canning funnel
• Water bath canner

If you’re new to the process, see my water bath canning for beginners guide for a full overview.

How to Make Strawberry Mango Jam

Step 1: Prepare the Fruit

Place strawberries and mangoes in a large saucepan and crush to your desired consistency.

Step 2: Add Lemon Juice and Pectin

Stir in lemon juice. Gradually add pectin, stirring until fully combined.

Add a small amount of butter if desired to reduce foaming.

Step 3: Bring to a Boil

Heat the mixture over medium-high heat until it reaches a full rolling boil that cannot be stirred down.

Step 4: Add Sugar

Quickly stir in all the sugar.

Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.

Step 5: Skim Foam

Remove from heat and skim off any foam.

Water Bath Canning Instructions

Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.

Not sure about headspace? See my guide on how much headspace to leave when canning.

Wipe jar rims clean and apply lids and bands.

Place jars in a boiling water canner, ensuring they are covered by 1–2 inches of water.

Process for 10 minutes.

Remove jars and let cool undisturbed for 12–24 hours.

After cooling, follow my how to test jar seals after canning guide to ensure jars sealed properly.

Storage

• Store sealed jars in a cool, dark place for up to 1 year
• Refrigerate after opening and use within a few weeks

Tips for Best Results

• Use fully ripe fruit for best flavor
• Do not reduce sugar, as it affects how the jam sets
• Stir constantly during boiling to prevent burning

More Strawberry Jam Recipes

If you love canning jam, try:

• Strawberry lemonade jam
• Strawberry rhubarb jam
• Strawberry syrup

See more ideas here: strawberry preserving recipes

If you enjoy preserving seasonal flavors, be sure to browse all of my canning recipes here and my full collection of jam and jelly recipes for more ideas.

 Follow my canning and preserving board on Pinterest.