I bought some 'black gold' mangoes with intention to make Mango and Passion Fruit Jam [see recipe] but this time, passion fruits are not in abundance. I looked for it at several vegetable and fruit stalls in the market but couldn't find them. So replace it with some oranges as I had a few left in the fridge. I also added some figs which I had.
This jam turns out good too. Tangy and sweet and very fruity.
Ingredients
[makes about 2 x 450 gm bottle]
Ingredients
[makes about 2 x 450 gm bottle]
800 gm mango flesh - cut small cubes and mashed
flesh of 3 oranges - keep the orange pith
3-4 figs - rinsed and open up
1 tbsp lemon juice
150 ml water
300 - 350 gm granulated sugar
3-4 figs - rinsed and open up
1 tbsp lemon juice
150 ml water
300 - 350 gm granulated sugar
- Remove the orange skin [I discard them as I don't want the bitterness in the jam]. Remove the pith and seeds from the fruit. Keep the pith and seeds in a sauce pan. Place the orange flesh in a big container. Place a small saucer in the freezer [this is use to test whether jam is ready].
- Bring water to boil in a heavy based saucepan with the pith and seeds. Boil until soft and leave to cool before straining the the liquid. Keep the water and discard the residue.
- Pour the strained liquid in a non-stick wok, add in the mangoes, orange flesh, lemon rind, figs and sugar. Bring to boil for 10 minutes, then reduce heat to medium low. Simmer until water is reduced and fruits are soft. Stir occasionally to prevent sticking to base of pan.
- Stir continuously until almost sticky and thick [about 1 hour].,
- 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.
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