This is a lovely jam which goes well with bread and can be used to bake Mango and Passion Fruit Chiffon Cake.
Ingredients [makes about 2 x 450 gm bottle]
500 gm mango flesh - cut small cubes and mashed
50 gm passion fruit pulp - remove seeds by pressing fruit pulp through sieve. Can keep seeds to bake chiffon cake
200 gm granulated sugar
- Put all ingredients together in a heavy based pot or pan. Boil over medium heat.
- Stir continuously until almost sticky and thick.
- Cool a plate in the freezer for 5-10 minutes. Put a teaspoon of cooked jam on plate. Leave in freezer for 1-2 minutes to test if jam is ready. If jam is still watery, continue to cook until slightly thicker.
- When jam is ready, I add about 1/2 tbsp brandy for fragrance.
|Chiffon cake using homemade mango and passion fruit jam|