Mango and Pineapple Jam with Lime Zest

I indulged on mangoes on my recent trip to the Philippines like there was no tomorrow. They are so delicious that I have no words to describe them. Ok, sweet? Too sweet at times maybe? In fact, the Carabao mangoes of the Philippines were listed as the sweetest mangoes in the world in the 1995 edition of the Guiness Book of World Records. Mangoes are rich in Vitamin C, fibers, sugar and a whole lot of vitamins and minerals. And since they are so rich in flavor and sweetness, there are so many ways to enjoy them.

One of the best ways to contain the flavors of mangoes is by preserving them in a jam. With this one, I mixed it with pineapples because they stay very well with mangoes. They blend smoothly when cooked together and with the addition of lime, the aroma and perfume makes it even delicious.

When making real jams, you would be needing 50% - 60% sugar because they help preserve the jam to give them a shelf life of at least one year. This recipe has a much reduced amount of sugar so the jams cannot stay for a long time in the jar. I would just give them a week and make them stay in the fridge. I am not a big lover of very sweet jams so I tend to make my own but only in small amounts because I know that with the low sugar content, they don't last long. It takes less than an hour to cook them so they are so worth the effort than buying my own with too much sugar. 

Scroll down for the recipe or click on this link for the Mango and Pineapple Jam with Lime Zest recipe at She Knows, where I create recipes. I hope you enjoy this one!

Mango and Pineapple Jam With Lime Zest

Yields 3 cups
  • 2 cups ripe mango, peeled and roughly chopped
  • 2 cups pineapple, roughly chopped
  • 1 organic lime, zest and juice
  • 1/3 cup sugar
  1. In a medium saucepan over medium heat, combine the mango, pineapple and sugar. Once boiling, simmer for 30 minutes on low heat. 
  2. Using an immersion blender, smooth the mixture in the saucepan, and then add the lime juice and zest. Adjust the taste if needed.
  3. Cook for another 10 minutes
  4. Transfer the jam to a jar, let it cool, and then refrigerate it. You can store this jam for up to a week.

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