Mango passion fruit jam is abundant in the cafes and guesthouses of the world’s tropical destinations, including Cambodia. This jam is an exotic treat with an invigorating tropical touch — a departure from traditional berry jams and a perfect addition to yogurt, ice cream, a piece of toast, or your favorite pastry at breakfast time.
In our recipe, we’ve tried to recreate this gourmet jam with only four ingredients — mangoes, passion fruit, cane sugar, and water. There’s no need to add pectin because passionfruit already contains the binding agent. With only natural ingredients and no artificial flavors, this homemade jam is a more rustic (and delicious!) alternative to fruit jams produced by the preserve industry.
Mango Passionfruit Jam
Ingredients
Mango passionfruit jam ingredients
- 2 mangoes
- 2 passionfruit
- ⅔ cup cane sugar
- ½ cup water
Instructions
Mango passionfruit jam preparation instructions
- Peel the mango, then slice it off the pit, chop into cubes and set aside in a bowl.
- Slice the passionfruit in half, scoop out the passionfruit pulp (including the seeds) and set aside in a bowl.
- Place the mango mixture and passion fruit pulp into a small (2-3 quart pot) and turn the heat to medium.
- Add the brown sugar to the pot and stir.
- Add water to the pot and stir.
- Once the ingredients reach a full rolling boil, turn the heat down to low.
- Allow the contents of the pot to simmer on low heat until most of the liquid is gone (15-20 minutes).
- Wash jars with warm, soapy water, then sterilize them.
- Remove the pot from heat, place the cooked mango and passionfruit into a blender, and blend until achieving a uniform consistency.
- Transfer the hot jam into warm sterilized jars, seal the jars, and store the jam in a cool dark place. Refrigerate after opening.
Nutrition
Serving the mango passionfruit jam
You can use this artisanal mango passion fruit jam to liven up a variety of delicious desserts. We love it with these rice flour pancakes (a Cambodian favorite). Simply place a teaspoon of the mixture on the pancake, spread it evenly, and enjoy! Alternatively, you can have this jam with ice cream, yogurt, toast, or oatmeal — whatever suits your fancy.
How should I store the mango passionfruit jam?
You should store the mango passionfruit jam in a cool, dark, and dry place. Like most jams, this mango passion fruit jam has a shelf like of about a year, so it’s a good idea to consume it within this timeframe.
After opening the jam, please be sure to refrigerate it.
What mangoes should I use for the mango and passionfruit jam?
You should use the finest mangos available locally for the mango and passionfruit jam — the quality of the fruit is of greater importance than the cultivar. In Cambodian desserts, the most commonly used mango cultivar is Keo Romeat, which has a rich, smooth texture, few fibers, and a bright orange flesh that’s sweet and aromatic. Here in North America, we tend to use Ataulfo to make our own jam because it has some similar characteristics to Cambodia’s ubiquitous Keo Romeat — notably the sweetness and lack of fibers.
Mango passionfruit jam: Final words
Have you tried making this jam by following our recipe? If you have, what did you think? And if not, what is your favorite homemade jam? Let us know by leaving a comment below!
