Mango and Pineapple Jam
Immerse your taste buds in tropical bliss with this delightful Mango and Pineapple Jam recipe! Bursting with the natural sweetness of fresh mangoes and juicy pineapple, this vibrant spread is perfectly balanced with a hint of zesty lemon juice. Easily made in under an hour, this homemade jam relies on a simple stovetop technique to achieve a luscious, thick consistency, with the option to keep delicious fruit chunks for added texture. Whether you’re slathering it on toast, swirling it into yogurt, or pairing it with baked goods, this tropical jam is a sun-drenched flavor bomb that brightens any dish. Plus, it’s perfect for canning, so you can savor its summery goodness year-round. Make your mornings unforgettable with this easy, small-batch Mango and Pineapple Jam!
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Recipe Information
Ingredients
- 2 cups (peeled and diced) Fresh mangoes
- 2 cups (peeled and diced) Fresh pineapple
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 0.25 cup Water
Instructions
Peel the mangoes and pineapples. Dice them into small, uniform pieces.
Place the diced mangoes and pineapples into a medium-sized, heavy-bottomed saucepan.
Add the granulated sugar, lemon juice, and water to the fruit mixture in the saucepan.
Heat the saucepan over medium heat until the mixture begins to simmer. Stir occasionally to prevent sticking.
Once simmering, reduce the heat to low and let the mixture cook for 35-45 minutes, stirring regularly. The fruits should soften, and the mixture will thicken.
Use a potato masher or an immersion blender to break down the fruit to your desired consistency. You can leave small fruit chunks for texture or create a smooth jam.
Continue cooking until the mixture reaches a thick, jam-like consistency. To test, place a small amount on a chilled plate. If it wrinkles when pushed after cooling slightly, it’s ready.
Remove the jam from the heat and let it cool for a few minutes.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly with lids.
Allow the jars to cool to room temperature. Refrigerate for immediate use or process in a water bath for long-term canning storage.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 517.6 g | 188% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 499.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
