After trying my hand at making mango jam last summer, I realized how easy it was and that I could control the amount of sugar added. So when the impulse buy of a box of apricots started languishing in close proximity to the mangoes, I decided to jam them up together in a French way. French preserves or confitures are seriously the best I have tasted and the French eat it in different ways, not just on bread. They eat these confitures with yogurt, cheese, waffles, and crepes. French confitures tend to be less sweet than the American ones and also contain bite sized chunks of real fruit. Confitures made by my room mate’s maman are best in the world, especially the one she made with coing or quince. Sadly, I’m not sure I will get a chance to learn them from her but I can make an attempt to make a fruit preserve that is slightly tart, is heavy on the fruity taste and has some chunks to add texture.
This jam does not have any preservatives so it needs to be refrigerated after opening. Also, the amount of sugar is not enough to make it last forever. I recommend that you make these jams and store them in the fridge and use them up quickly, within 3-4 months.
Step by Step
- Prepare 1 large or 2 small glass jars and lids by washing and drying them. The prepared jam was about 10 oz.
- Wash and cut the apricots in half, remove the pits, discard.
- Cut them into large pieces, set aside.
- Weigh the apricots, I had 300 grams.
- Squeeze the juice of one ripe mango (Ataulfo, Alphonso, Payari or any juicy variety) and weigh it, I had 100 grams.
- Place the apricots and mango juice in a large pot because jam tends to bubble and spout as it cooks.
- Add 1/2 cup water and cook on medium heat for 10-15 minutes till the apricots are very mushy.
- Measure 200 grams of sugar (half the total weight of the fruit) and add to the pot. Stir gently and allow to bubble and cook.
- Allow the jam to cook for another 10 minutes till it thickens.
- Squeeze 1 tsp of lemon or lime juice and add to the pot. Stir.
- You will know that the jam is done when you place a large drop on a plate and it does not run, and there is no ring of water or liquid around it.
- When done, immediately spoon or ladle the jam into the cleaned glass jars, close the lids and set them upside down to cool.
- When completely cool you can refrigerate them until ready to use to give away.
- Serve with plain yogurt and granola for a healthy, yummy breakfast or with soft creamy cheeses like brie or goat cheese.
Apricot Mango Jam
Ingredients
- 300 gm fresh apricots
- 1 mango
- 200 gm sugar
- 1 tsp lemon or lime juice
- 1/4 cup water
Instructions
- Prepare 1 large or 2 small glass jars and lids by washing and drying them thoroughly for 10 oz of jam.
- Wash and cut the apricots in half, remove the pits, discard.Cut them into large pieces, set aside.
- Weigh the apricots, I had 300 grams.
- Squeeze the juice of one ripe mango (Ataulfo, Alphonso, Payari or any juicy variety) and weigh it, I had 100 grams.
- Place the apricots and mango juice in a large pot because jam tends to bubble and spout as it cooks.Add 1/2 cup water and cook on medium heat for 10-15 minutes till the apricots are very mushy.
- Measure 200 grams of sugar (half the total weight of the fruit) and add to the pot. Stir gently and allow to bubble and cook.
- Allow the jam to cook for another 10 minutes till it thickens.
- Squeeze 1 tsp of lemon or lime juice and add to the pot and stir.
- You will know that the jam is done when you place a large drop on a plate and it does not run and there is no ring of water or liquid around it.
- When done, immediately pour the jam into the clean glass jars, close the lids and set them upside down to cool.When completely cool you can refrigerate them until ready to use to give away.
- Serve with plain yogurt and granola for a healthy and yummy breakfast or with soft creamy cheeses like brie or goat cheese.
Simple and easy!