Homemade Mango - Passion Fruit Jam
Servings
Ingredients
Cups
- -lime 1
- -sugar 330 (g)
- -frozen mango 425 (g)
- -passion fruits 2
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Steps
- In a saucepan, combine the mangoes, passion fruit pulp, lime juice and zest, and sugar.
- Cook for about 35 minutes on high heat so that the fruits are well-jammed. At this stage, the jam becomes shiny but still liquid as it is hot!
- During the 35 minutes of cooking, prepare your jars and lids. In a pot of water, boil them fully submerged for 5 minutes. Remove them from the pot using tongs and let them dry on a clean cloth.
- Fill your jam jars as soon as the cooking is finished, when it's boiling hot. Close the jars immediately and turn them upside down; this helps to prevent any bacteria or mold from taking advantage of the remaining air space to grow. After being upside down overnight, you can store your jars in your cupboards; they are sealed. Once a jar is opened, the jam can be kept for a month in the refrigerator.
Notes— I don't use pectin because mango already contains enough, as do many fruits — I used the proportion of 0.70 sugar to 1 fruit on my mom's advice. If you go below this ratio, I recommend not sealing the jars to keep them at room temperature, just store the jam in the fridge (max one month) as there isn't enough sugar for preservation.
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Homemade Mango - Passion Fruit Jam
Ingredients
- -lime 1
- -sugar 330 (g)
- -frozen mango 425 (g)
- -passion fruits 2
Steps
Steps
- In a saucepan, combine the mangoes, passion fruit pulp, lime juice and zest, and sugar.
- Cook for about 35 minutes on high heat so that the fruits are well-jammed. At this stage, the jam becomes shiny but still liquid as it is hot!
- During the 35 minutes of cooking, prepare your jars and lids. In a pot of water, boil them fully submerged for 5 minutes. Remove them from the pot using tongs and let them dry on a clean cloth.
- Fill your jam jars as soon as the cooking is finished, when it's boiling hot. Close the jars immediately and turn them upside down; this helps to prevent any bacteria or mold from taking advantage of the remaining air space to grow. After being upside down overnight, you can store your jars in your cupboards; they are sealed. Once a jar is opened, the jam can be kept for a month in the refrigerator.
Notes— I don't use pectin because mango already contains enough, as do many fruits — I used the proportion of 0.70 sugar to 1 fruit on my mom's advice. If you go below this ratio, I recommend not sealing the jars to keep them at room temperature, just store the jam in the fridge (max one month) as there isn't enough sugar for preservation.