Mango and passion fruit jam brings an exotic touch to the table. It is very aromatic and has the right balance between sweet and tangy. I could eat it straight from the jar. But I have an innate passion for these two fruits.
Try it on toasted bread slices, as a filling for cakes, in yogurt, and much more. You won’t be able to do without it.
Obviously, use only ripe fruit and choose quality mangoes. If you’re considering the fact that mango and passion fruit aren’t exactly the cheapest fruits, you’re right. But you always have to evaluate the quality/price ratio. And above all, your own tastes. For example, instead of making two jams that are good, but always the same, you could opt for a jam different from the usual, which you might appreciate even more in terms of taste.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: about 3.3 lbs of jam
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs mango pulp (obtained from about 2.6 lbs of mango)
- 1 lemon (juice)
- 6 passion fruits
- 1 vanilla bean
- 14.8 oz sugar
- 1 packet fruttapec 3:1
Steps
To make the mango and passion fruit jam, wash and peel the mango, remove the pit, cut the flesh into pieces, and put it in a pot. You should get 2.2 lbs of mango pulp.
Add the lemon juice.
Blend everything with an immersion blender to obtain a puree.
Add the pulp of the passion fruits, the seeds from the vanilla bean, the sugar, and fruttapec 3:1. Mix everything well and bring to a boil, stirring occasionally.
Boil for 3-4 minutes and jar your mango and passion fruit jam while still hot, in sterile jars. Immediately close the lid and place the jars upside down on a countertop. Leave them upside down for 5 minutes, then turn them upright.
Let cool and then store in a cool, dry place, preferably in the dark.
Once a jar is opened, it should be kept in the fridge.
