Recipe with kind permission from Tate and Lyle sugars
MANGO & PASSION FRUIT JAM
A delectable tropical jam, delicious in cakes, on toast, spooned over natural yoghurt and served as a compôte with a crisp buttery biscuit. Use as a filling for the lovely coconut-lime cake recipe.
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Mango and Passion Fruit Jam
- 2 kg 4½ lbs ripe mangoes, about 6 medium
- 500 g 1lb 2oz Tate & Lyle Jam Sugar
- 225 ml 8fl oz passion fruit pulp, about 10 passion fruit
- 4 tbs lime juice
- You will also need some lidded jam jars and labels.
- Peel the mangoes, slice off the ‘cheeks’ and remove the rest of the flesh from the cores then cut into 1cm (½”) dice. Put them in a plastic bowl, sprinkle over the Tate & Lyle Jam Sugar, cover and leave at room temperature for 2 hours or overnight to allow the mangoes to release their juice.
- Put 2 small plates in the fridge or freezer in readiness for testing the jam.
- Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.
- Transfer the mango mixture into a preserving pan, place over a low heat and stir to dissolve the Tate & Lyle Jam Sugar for about 5 minutes, stirring occasionally. Add the passion fruit, increase the heat to high, stirring from time to time to stop the fruit from sticking to the pan. Cook for 15-20 minutes until the jam starts to thicken, skimming off any froth. Test that it’s ready by putting a teaspoon of the mixture onto one of the chilled plates and allow it to cool. The jam is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it’s too liquid, continue boiling the jam and retest in a few minutes.
- When the jam is ready, stir in the lime juice, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in a cool dark place for up to one year.
- To ring the changes and add some zing to the jam you can stir in: Finely chopped stem ginger, a splash of white or dark rum