Mango and Passion Fruit Jam
EVENT: BLOGGING MARATHON #89 WEEK 3 DAY 1
THEME: CONDIMENTS ON THE SIDE
For Week 3 of the BM #89 I chose condiments on the side as I wanted to try some chutneys and masala powders that I’ve bookmarked for quite a while now. However, as the week came closer, I was preparing my list of what I need to take for my son in Montreal. The usual things like Kenyan tea, coffee, macadamia nuts, cashew nuts, homemade cookies, chevdo. Then I remembered that during our last trip he had mentioned that he misses the Kenyan apple mango and passion fruit. Now if you live in Dubai, you get mangoes from all over the world. My son in Montreal gets the Mexican mangoes. Not saying they are bad, they are sweet but you simply can’t compare them to the apple mango.
Unfortunately, nowadays one cannot take fruits and vegetables in their baggage and I know many do and get away with it. Years back when these restrictions were not there, I’ve taken apple mangoes, lemon from my garden( yes at that time I actually had a garden and it flourished!), curry leaves, etc to UK. Have even take apple mangoes and cassava to India. As the week was approaching fast when I’d have to post condiments, it suddenly dawned on me that why not take a mango and passion fruit jam for him. He’s be able to taste both but in a jam form.
I made a small batch as I wasn’t sure how it would turn out. I love the combination of mango and passion fruit which I’ve tried in cakes, ice creams and fresh juice. The jam has turned out really flavorful and delicious. If my son loves it, then that will be added to my list of things to carry whenever I go to visit him. Keeping my fingers crossed he likes it. As to the chutneys and masalas, they’ll have to wait for a bit longer.
Before we get to the recipe, what is a condiment? Condiment is something that enhances the flavor of a food or it complements a food. So basically things like salt , sugar, honey , pepper, chilis etc all enhance the flavor of a dish and then you have things like sauces, chutneys, dips, pickles, preserves etc that complement a dish. For example jam with toast, pakodas with chutneys, chips with dips etc. The list is endless. My first condiment is a typical tropical homemade jam.
MANGO AND PASSION FRUIT JAM
Makes about a cupful
500g (approx 2 bigs) peeled and diced ripe mango
½ cup sugar
¼ cup passion fruit pulp (about 3-4 passion fruits)
2 tbsp lime juice
- Put 2 small plates in the freezer.
- Wash a glass jam jar with some hot water and soap.
- Next dry the jar with a clean dish cloth.
- Put the jar in the oven which is preheated at 180°C for 10 minutes to sterilize.
- Boil the lid for about 5-10 minute in a pan of water.
- Make sure you dice the mango into small pieces, not large to too tiny.
- Add sugar and mango into a thick bottomed pan. Mix well and let it rest for 30-40 minutes.
- Put the pan over low heat. Stir the mixture.
- Add the passion fruit pulp.
- When the mixture begins to simmer increase the heat to medium low.
- Let it cook for 15 minutes, stirring the mixture frequently.
- The mixture should have become thick. Add lime juice and mix well.
- Drop a bit of the liquid onto the cold plate. Let it cool. Push it gently with your finger tip. If it wrinkles the jam is ready. If it doesn’t then let it cook a bit more.
- Spoon it into the sterilized jar and close it with the lid.
- Let it cool and then store it in the fridge.
- I don’t the proper canning method, which then allows you to keep the jam outside at room temperature, so I prefer to keep it in the fridge.
- If you don’t want a chunky jam, then process the mango to a thick puree before cooking it.
- Add flavors of your choice.
A little note:
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