Preserving recipe
Mango and passion fruit jam for the pantry
Golden jam combining sweet mango with tangy passion fruit. A specific pectin and added lemon juice allow preservation in a boiling water bath.
30 min.
20 min.
64
8
Medium
Ingredients
480 ml mashed passion fruit pulp, with or without seeds
120 ml commercially bottled lemon juice
300 g sugar
16.74 g Pomona’s Universal Pectin
35 ml calcium water, prepared with the supplied calcium powder according to the packet instructions
Method
2. Peel and stone the mangoes, then purée the flesh without liquefying it. Mash the passion fruit pulp; retain or strain out the seeds. Measure the stated volumes after preparation. Do not use nectar or diluted drinks.
3. Prepare calcium water according to the packet instructions and shake well. Combine the measured fruit, 35 ml calcium water and 120 ml lemon juice in a saucepan.
4. Thoroughly mix the sugar with the pectin powder. Bring the fruit to a rolling boil, add the pectin-sugar mixture and stir vigorously for 1–2 minutes until dissolved and boiling vigorously again. Remove from the heat.
5. Fill the hot jars, leaving 6 mm headspace. Remove air bubbles, clean the rims and close; tighten screw bands only fingertip-tight. Place jars on a rack and cover with 25–50 mm water.
6. Bring the water to a rolling boil and process for 10 minutes from that point. Add one minute per 305 m of elevation, rounding additions up to whole minutes. If boiling stops, restart the full processing time when boiling resumes.
7. Turn off the heat and wait 5 minutes. Remove jars, cool upright and undisturbed for 12–24 hours, then check the seals. Refrigerate freshly processed jars that have not sealed immediately.
Storage
Store sealed jars in a cool, dark, dry place. Refrigerate after opening and use clean utensils. Label each jar with the date.
Shelf life
Use unopened jars within 12 months. After opening, or for freshly processed jars that have not sealed, refrigerate and use within 21 days.
Safety note
Use only the specified pectin and its calcium water. Keep the fruit ratio and lemon juice quantity unchanged; do not replace bottled lemon juice with freshly squeezed juice. Hot filling alone is insufficient: the water bath is required. Do not invert jars. Discard the entire contents without tasting if there is mould, a bulging lid, fermentation, an unusual smell or a seal that fails during storage. Pressure canning is not required.