A Jar of Homemade Goodness

For the past couple of months, I have been buying mangoes (Thai Honey Mangoes) almost every other day. I couldn't resist stocking up these sweet juicy fruits even though they took up so much space in my fridge and kitchen counter. We very much enjoy the fruit on its own, but I have also used it to make ice-blend mango smoothies, mango milkshakes, mango puddings and cakes.

With the 'bounty' of mangoes at my disposal, and, to be able to enjoy the fruits when the season is over, I preserved some  in a jar (^_^)

This mango and passion fruit jam is so simple to make! To a lousy cook like me, it is easier than cooking a pot of porridge!

All you need to do is to peel and cut the fruits, put them in a pot with the sugar and cook till the jam becomes slightly thickened. The cooking time is no more than 10mins. The only extra task is to get the jam bottles sterilised just before canning.

The best thing about making your own jam is that you know what goes into the jar...just fresh fruits and no other additives...not even pectin is used to thicken the jam. Clever pairing of fruits with low-pectin level and those with high pectin will eliminate the use of commercial pectin in jam making. Besides sugar and pectin, acid is also needed in jam making, both for flavour and gel formation. The acid content varies in different fruits and I believe passion fruit is paired here with mango as it has got high acid level. That could also be the reason why most strawberry jam is made with strawberries and lemon juice.

Unlike my Banana and Passion Fruit jam, this time, I removed the seeds from the passion fruit pulp, only the juice is used. This lovely homemade jam is not cloyingly sweet when tasted on its own...in fact it has got a slight tang to it...mainly because of the passion fruit, what's more, the jam smells really good! It goes so well with bread toasts that it has got this effect of 'picks-one-up' instantly, especially when we take our breakfast at 6am in the morning. When I told my younger child I used the jam to make a chiffon cake, he let out a loud 'Hah?!!' I was totally amused by his worried and concern expressions over his face...he thought I have used up all the jam to make the cake! After I assured him that there was still some jam left, he actually heaved a sign of relief! There is no surprise that I will make this jam again soon.



Mango and Passion Fruit Jam

Ingredients:
(yields about 300ml of jam)

500g mango flesh (use firm, just ripped fruits)
50g passion fruit pulp
200g granulated sugar*

Method:

1. Place passion fruit pulp in a sieve, drain remove the seeds and retain the juice.
2. Cut mango into small chunks and roughly mash with a fork. Place mashed mangoes, passion fruit juice and sugar in a stainless steel pot or a large saucepan. Mix well. (Note: use non-reactive pots made with  stainless steel, glass or enamel, avoid pots made with copper, aluminum or cast iron which would react with acid).
3. On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (when the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
4. Keep at a slow rolling boil for another 5 ~ 10 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams).
5. Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
6. Ladle hot jam into hot sterilised jars, fill to the brim. Secure lids. Let cool. Unopened jam will keep up to 3 months** if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within 3 weeks**.

how to sterilise glass jars and bottles:
Wash glass jars and lids in hot, soapy water, rinse well. Place jars and lids in a pot. Fill with enough cold water to cover the jars. Place over high heat and bring water to the boil. Reduce heat to medium and boil gently for 10 minutes. Remove jars and lids from boiling water and drain upside down over a clean tea towel. Preheat oven to 110 degC. Place jars and lids upside down on a baking tray. Place in the oven and heat for 15 minutes. Proceed to make the jam while the jars are in the oven. Do use glass jars with lids that come with a gum binder that seals them against the top of the jar.

Note:
*Do not reduce the sugar, as the amount is required to preserve the jam.
** For safe eating practices, do examine the jam frequently for signs of spoilage.