A Soft-Set Mango and Passion Fruit Jam
Prep time
Cook time
Total time
Serves: 5 jars
  • 2 kg mango flesh (about 8 large mangos) diced small
  • 8 passion fruit
  • 2 lemons - juice only
  • 500g sugar – ideally jam sugar or white granulated sugar
  1. Mix together mango flesh and sugar and leave for 2 hours or overnight to infuse.
  2. Sterilise jars for 30 mins at 130C fan.
  3. Heat mango flesh and sugar over low heat for 5 mins to melt sugar, stirring.
  4. Add flesh of passion fruit.
  5. Raise heat to high heat for 20 mins stirring.
  6. Add lemon juice.
  7. If there is a lot of scum on the top of the jam, either remove it with a slotted spoon or add a knob of butter which will naturally disperse it.
  8. Decant the hot mixture into the sterilised jars almost to the top. Seal and briefly invert the jars to sterilise the tops. Take care with the hot liquid.
These will keep in the cupboard until opened for at least a few weeks and probably longer. Once opened, it’s advisable to keep in the refrigerator although the jam will taste better at room temperature.
Recipe by The Cook with No Name at http://cookwithnoname.com/index.php/2015/05/31/tropical-jam-session-a-soft-set-mango-and-passion-fruit-jam/