Homemade Mango and Tomato Jam

A jam that has a fruit and a vegetable [is tomato a vegetable or fruit?].  Doesn't matter this jam is packed with fruity flesh that goes well with home baked bread slices.  Definitely a light [not too sweet] jam.

Ingredients

[makes 2 bottles x 500 gm] 

700 gm mango flesh - chopped finely and keep the juices too

300 gm tomatoes - chopped finely

1 tsp vanilla essence
150 ml water

200 gm sugar

1. Prepare the fruits as above.   Place a small saucer in the freezer [this is use to test whether jam is ready].
2. Place cut ingredients and water in a heavy based saucepan.  Bring to a rolling boil, then lower heat to simmer until soft [stirring occasionally to prevent sticking on base of pan].
3. Add in sugar, stir and continue to simmer for about half an hour or more until mixture is thickened.  Stir occasionally to mix ingredients and add in vanilla essence when jam is almost thickened.  Simmer until it gels up. To test if jam is ready, place a teaspoon of jam on chilled saucer.  Return to the fridge and leave for a few minutes and jam should be ready if it forms a mass.
4. Store jam in sterilised airtight bottles.  Always refrigerate jam as homemade jams are without preservatives.

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What Kate Baked