Pineapples and mangoes are tropical fruits and we love both of these fruits a lot. Bought some lovely mangoes with a friend of mine at a daily market in Amsterdam. They were so cheap; 2 euro for 6 mangoes!! But 6 mangoes are just too many for 2 persons to consume, so some went into making a jam.. 🙂

Recipe from “Jams and Preserves” by Murdoch Books


  • 1 ripe pineapple (1 used tinned pineapple in syrup, drained)
  • 2 large mangoes, not too ripe
  • 1 tsp lemon rind, grated (I used lime)
  • 80ml lemon juice, reserving pips and skin of 1 lemon (I used lime)
  • 1.2kg warmed sugar (I used 800g sugarcane sugar)



    Makes 2-3 300g jars
    Prep time 40 mins
    Cook time 45 mins
    Total time 85 mins
total time


  1. Place 2 small plates in freezer for testing later.
  2. Wash 3 300g jars and lids, rinse and put into oven at 100C to dry and keep jars and lids warm. (Basically, this is to disinfect the jars and lids).
  3. Remove skin and tough eyes from pineapple. Cut into quarters lengthways, remove core and cut flesh into 1cm pieces.
  4. Peel managoes and cut cheek (flesh) from stone. Cut into 1cm pcs.
  5. Place pineapple, mango, any juices, grated lemon rind and juice, and sugar in a large pan. Stir with a wooden spoon for 5 mins, or till sugar has dissolved.
  6. Place reserved pits and skin onto a square of muslin or cheesecloth (I used a clean teabag) and tie securely with string. Add to pan.
  7. Bring to the boil, then reduce heat and simmer, stirring often, for 30-40 mins, or till setting point is reached. Remove any scum that forms on surface. Stir across base of pan to check jam’s not sticking or burning. When it falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.
  8. Remove from heat, place a little jam onto 1 of the cold plates and put into freezer for 30 seconds. A skin will form on surface and jam will wrinkle when pushed with a finger when setting point is reached.
  9. If ready, remove any scum from surface. (I use a handmix to blend jam a little.)
  10. Remove jars and lids from oven with a mitt, but try to avoid touching insides of them.
  11. Pour or scoop jam into jars and seal immediately. Turn jars upside down for 2 mins, then invert and cool.
  12. Label and date. Store in a cool dark place for 6-12 months. Refrigerate after opening for upto 6 weeks.

Dunster and I had some with pancakes immediately. I’m pretty pleased with this jam.. It was delish..

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