Mango – passion fruit – jam

Ingredients for 1 servings:

• 2 mangoes, ripe
• 4 passion fruit(s)
• 250 g gelling sugar, 2:1
• 1 vanilla pod(s), including the pulp
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

with a subtle hint of vanilla

Place a saucer in the freezer for a few minutes for a later setting test. Peel the mangoes, remove the seeds, and cut into small cubes. Cut open the passion fruit, scoop out the flesh with a small spoon, and press it through a sieve to remove the seeds. All that remains is the passion fruit juice. The combined fruit will probably weigh between 500g and 600g. To ensure the 2:1 ratio to the preserving sugar is correct, the amount of sugar should be precisely adjusted. Mix the fruit with the preserving sugar and the seeds of one vanilla pod and puree. If you like your jam with chunks, don’t puree as thoroughly. Bring to a boil in a saucepan for about 4 minutes. Add the scraped vanilla pod, if you like. Then add the freshly squeezed lemon juice. The jam can then be filled into the desired jar, provided it has set properly. You can find out by placing a dollop of jam on the chilled saucer. If it starts to set immediately, it’s ready to be bottled. If it doesn’t, add a little more preserving sugar and bring the whole thing back to a boil before testing the consistency again. The jam is now ready to be filled into jars. Turn them upside down for a few minutes to create a vacuum. Tip: Homemade jam filled in small preserving jars makes a great gift for weddings or other special occasions. It’s easy to prepare in advance and will keep for 1-2 years!