Mango Passion Jam

• Produce

  • 4 lbs Mango, ripe

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 cups Granulated sugar

• Other

  • 1/2 cup Passionfruit pulp*, from 3 large or 7-8 small passionfruit, rinds reserved and seeds discarded

Found on loveandoliveoil.com

Ingredients

• 4 pounds ripe mango (about 6 large or 8 smaller sized mangoes)
• 1/2 cup passionfruit pulp*, from 3 large or 7-8 small passionfruit, rinds reserved and seeds discarded
• 3 cups granulated sugar
• 1 tablespoon lemon juice

Directions

• Peel and core mango and coarsely chop. Run chopped mango through a coarse food mill, or pulse briefly in a food processor (do not liquefy). Transfer to a bowl along with lemon juice and passionfruit pulp (tip: pulse passionfruit once or twice in a food processor or blender to release pulp from seeds, then strain through a fine mesh sieve to separate seeds). Submerge empty passionfruit hulls into mixture; cover and refrigerate overnight. Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Place fruit mixture, along with hulls, in a large, heavy saucepan. Bring to a boil over medium-high heat for 5 to 10 minutes. Carefully using a pair of tongs, remove passionfruit hulls, spooning out any clinging fruit back into the saucepan. Discard. When fruit mixture reaches a full rolling boil, pour in sugar, stirring vigorously until completely dissolved. Continue to boil for 15 to 20 minutes or until desired set is achieved (to test, place a dollop of jam on a plate that has been chilled in the freezer. Return to freezer for 1-2 minutes, then push your finger through the jam. If it mounds up in small folds, it’s done. If not, continue to cook for a few more minutes then test again). Remove from heat and let sit for 5 minutes, stirring occasionally and skimming off any foam that may have formed. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.