Orange, Mango, & Passion Fruit Jam

Orange, Mango, & Passion Fruit Jam | by @bakingwithanastasia

I wrote already in this post that I love orange, mango, & passion fruit combination! I tried it first time in Paris, when I bought Confiture d’oranges, mangues et passion by Christine Ferber and I felt in love immediately. Unfortunately, you can’t buy this wonderful jam here in Holland, and I had to recreate it myself to enjoy it at home as well. So I did:) And I have to say that this orange, mango, & passion fruit jam is my favorite jam to date! The flavor is just amazing: fresh, a little bit tangy and so tropical. I also prefer to use less sugar, so I believe it’s also healthier then an average store-bought jam.  It’s extremely delicious on toasts or scones, spooned over natural yogurt and of course with croissants. Try it! I’m sure you will love it:)

Orange, Mango, and Passion Fruit Jam | by @bakingwithanastasia

Orange, Mango, and Passion Fruit Jam | by @bakingwithanastasia

Orange, Mango, & Passion Fruit Jam

Yield: 4 (370g/ 13 oz) jars
Cooking time: about 1 hour
Ingredients:
2 big ripe mango (you should get about 750g pulp)
3 big oranges (you should get about 380g pulp)
zest of 1 bio orange
5 passion fruit
juice of 1/2 lime
400g sugar
Orange, Mango, & Passion Fruit Jam | by @bakingwithanastasia
Directions:
  1. Peel the mangoes, slice off the ‘cheeks’ and remove the rest of the flesh from the cores then cut into chunks. Place in a large saucepan.
  2. Segment the oranges. First, using a knife slice off the top and the bottom of the orange. Second, starting at the top and slicing downwards, trim away all the skin & pith. Finally, cut between the connective membranes to get the pulp. Have a saucepan ready to catch the orange juice.
  3. Using an immersion blender briefly puree fruit pulp (if you prefer a big chunks of fruits in your jam, you can skip this step).
  4. Add passion fruit pulp with seeds & the lime juice to mango & orange mixture.**
  5. Add 350 g sugar to the saucepan. In a separate bowl combine the rest of sugar (50g) and pectin. Set aside.
  6. Sterilize the jam jars: wash jars and lids in hot soapy water and rinse. Preheat the oven to 100°C (212°F). Place both jars and lids upside down in the preheated oven for 20 minutes or until dry.
  7. Place the saucepan with the fruit-sugar mixture over medium hit & bring to boil, stirring until the sugar completely dissolved. Reduce the heat to a simmer & cook the mixture 5 minutes additionally, stirring occasionally & skimming off the foam.
  8. Add the remaining sugar with pectin little by little, stirring constantly. Cook 2 more minutes. Turn off heat and put a dollop of jam on a small saucer. Place a saucer with the jam in the freezer for 5 minutes. Jam is ready once it doesn’t run off the saucer when tilted. If jam is not ready, return the saucepan to heat and cook for 5 more minutes, then repeat the freezer test again***.
  9. Carefully pour the hot jam into the warm sterilized jars & screw on the lids. Do not handle the hot jars & the lids with bare hands to prevent burns! Invert the jars immediately, put on the kitchen towel & leave them upside down for at least 15 minutes. Put the jars back on the bottom & leave to cool completely.
  10. Store the orange, mango, & passion fruit jam in the refrigerator for up to 12 month. Needless to say, my jam is never last so long, usually it’s gone in 2-3 months 🙂
Notes:
* If you can’t find NH pectin, you can try to use this one (just follow the instruction on the package then, probably you will need to add bigger amount of pectin to get the right result). Pectin is essential if you want to reduce the amount of sugar in your jam and still get a spreadable consistency. Traditional jam recipe often require 1:1 ratio of sugar & fruit, and if you simply reduce the amount of sugar without adding pectin, you will end up with unset jam!
** If you prefer your jam without passion fruit seeds, briefly pulse passion fruit pulp in a food processor, then strain through a fine mesh sieve to separate seeds from the pulp.
*** If after the second test, the jam isn’t ready, there is also the possibility that your pectin isn’t strong enough. Then you need to repeat the step 8 & add more pectin with sugar to the mixture.

Spread this jam on your morning toast or croissant or spoon over natural yogurt. Enjoy!

P.S. If you will make this orange, mango, & passion fruit jam, please tag @bakingwithanastasia and @toetjeaddicted on Instagram, Twitter or Facebook and use the hashtag #bakingwithanastasia! I would love to see your pictures and read your comments!

Orange, Mango, & Passion Fruit Jam | by @bakingwithanastasia

Orange, Mango, & Passion Fruit Jam (Small Batch) | by @bakingwithanastasia
Orange, Mango, & Passion Fruit Jam (Small Batch) | by @bakingwithanastasia

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