Fleshy, juicy with the taste of marmalade, this Orange & Mango Jam is simply delicious.
Fleshy, juicy with the taste of marmalade, this Orange & Mango Jam is delicious even if (like myself) you are not a big fan of orange marmalade in the first place. It is a fantastic Winter combo with a glowing orange colour.
Mango adds a touch of sweetness and plumpness. So nice on tartines and pastries.
And while marmalade can be a bit fiddly, this recipe is much more straightforward. You can use plain “normal” oranges.
This recipe makes enough jam for 3 jars. Store them in a cool and dry place away from the light. Keep in the fridge once opened.
Orange & Mango Jam [vegan] [gluten free]
- heavy bottom pan or preserve pan
- 800 g oranges – weight once peeled
- 2 orange zest
- 400 g mango flesh – about 2 large mangoes
- 1 lemon juice
- 500 g jam sugar with added pectin
- To sterilise the jars you can plunge them in a large pan of boiling water for 10 mins. Alternatively you can also wash them in warm soapy water, rinse them and put them on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jars should be warm when the jam is poured into them.
- Cut the peel of 2 oranges into thin long strands of zest. You might find it easier to use a zester rather than cutting it with a knife.
- Peel the oranges over a heavy bottom pan or preserve pan. You do not want to waste any juice that is why it is best to do this directly over the pan. Remove as much of the white skin as you can. Scoop the pips out.
- Peel and cut the mangoes into 1cm [0.39 inches] dice. Add to the preserve pan with lemon juice, orange zests, orange flesh and jam sugar.
- Heat the fruits under medium to high heat until the mixture reaches boiling point. Carry on boiling jam for 20 mins stirring occasionally so that the jam does not stick to the bottom of the pan. From then on, check setting point every 5 minutes or so. Mash any chunks of fruits.
- To test if the jam has set, put a teaspoon of jam on one of the cold saucer. Let it cool for a minute. The jam is done when it wrinkles when pushed with your finger.
- Pour the jam in the sterilised jars. Cover with waxed paper and seal.
- Store in a cool and dry place away from the light. Keep in the fridge once opened.
I cannot wait to see your posts!