Mango and Passion Fruit Jam

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

1. Put all ingredients together in a heavy based pot or pan.  Boil over medium heat.
2. Stir continuously until almost sticky and thick.
3. 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.  
4. When jam is ready, I add about 1/2 tbsp brandy for fragrance.

Note:

This jam can be use to bake Mango and Passion Fruit Chiffon Cake.  Add in the passion fruit seeds when  baking cake.  The seeds will be crispy and crunchy.

Chiffon cake using homemade mango and passion fruit jam