Jams

Mango, passion fruit and ginger jam

Mango and passion fruit jam with fresh ginger, prepared in syrup with a Menton lemon.

Preparation and cooking, excluding resting
62 minExcluding resting time
Budget
Budget-friendly
Difficulty
Easy
Servings
2 pieces
Mango, passion fruit and ginger jam
Sunshine in a little jar! I made this recipe for Régal Magazine. Sweet mango, tangy passion fruit and the zing of fresh ginger come together in a generous jam.

Prepare everything

Ingredients

2 pièces

Tick the ingredients you already have.

Prepared lemon

Jam

To serve

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Mango and passion fruit SignaturePoids - 210g A ready-to-spread version without ginger, also good served with blue cheese.
    Qty: 19,49 €
    Find out more
  • Pineapple, mango, passion fruit, coconut SelectionPoids - 210g Another fruit combination to open for a change at breakfast.
    Qty: 19,49 €
    Find out more
Selection total 18,98 €

Step by step

Method

Follow each step in order.

Active preparation
25 min
Cooking
37 min
Resting
870 min

Prepared lemon

  1. 1

    Pre-cook the lemon

    The day before, wash the whole lemon and cover it with cold water in a saucepan. Bring to the boil, then cook for 7 minutes. Drain and halve.

  2. 2

    Cool and freeze the lemon

    Let the two halves cool for approximately 30 minutes, then place in a sealed container in the freezer overnight, or approximately 12 hours. This preparation helps release the lemon's pectin for the jam to set.

  3. 3

    Defrost the lemon

    The next day, take out the required lemon portion and defrost for 1 hour at room temperature.

Jam

  1. 4

    Prepare the fruit and equipment

    Put a small plate in the refrigerator. Wash the jars and prepare their lids according to the manufacturer's instructions. Keep the jars warm until filling. Peel the mangoes, remove the stones and cut the flesh into small cubes. Open the passion fruit and collect the pulp in a bowl. Peel and finely grate the ginger.

  2. 5

    Cook the syrup to 125 °C

    Pour the water intended for the syrup into a preserving pan with the sugar and defrosted lemon. Heat until the syrup reaches 125 °C, checking the temperature with a sugar thermometer.

    125 °C
  3. 6

    Cook the mangoes in the syrup

    Carefully add the mango cubes to the hot syrup, taking care to avoid splashes. Bring back to the boil, then cook for 15 to 18 minutes, stirring regularly, until the fruit is cooked.

  4. 7

    Add the passion fruit and ginger

    Add the passion fruit pulp and finely grated ginger. Mix and bring the jam back to the boil.

  5. 8

    Test the set

    Put a small drop of jam on the cold plate and let it cool for a few moments. Tilt the plate. The drop should set and no longer run freely. Otherwise, cook briefly and test again.

  6. 9

    Fill the jam jars

    Remove the preserving pan from the heat and take out the lemon. Immediately divide the jam between clean jars that are still warm, without filling to the brim. Wipe the rims and seal. Keep the jars upright.

  7. 10

    Cool slightly and refrigerate

    Stand the jars on a tea towel, spaced apart. Let them cool slightly without running them under cold water, then refrigerate. Label with the preparation date. Keep all the jars refrigerated, even before opening, and consume the jam promptly.