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, & Passion Fruit Jam
- 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.
- 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.
- Using an immersion blender briefly puree fruit pulp (if you prefer a big chunks of fruits in your jam, you can skip this step).
- Add passion fruit pulp with seeds & the lime juice to mango & orange mixture.**
- Add 350 g sugar to the saucepan. In a separate bowl combine the rest of sugar (50g) and pectin. Set aside.
- 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.
- 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.
- 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***.
- 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.
- 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 🙂
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!