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|
- Place 2 small plates in freezer for testing later.
- 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).
- Remove skin and tough eyes from pineapple. Cut into quarters lengthways, remove core and cut flesh into 1cm pieces.
- Peel managoes and cut cheek (flesh) from stone. Cut into 1cm pcs.
- 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.
- 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.
- 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.
- 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.
- If ready, remove any scum from surface. (I use a handmix to blend jam a little.)
- Remove jars and lids from oven with a mitt, but try to avoid touching insides of them.
- Pour or scoop jam into jars and seal immediately. Turn jars upside down for 2 mins, then invert and cool.
- 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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