Mango and Passion Fruit Jam - Tasty Recollections

Place a small plate in the freezer before you start cooking—you’ll use this to check when the jam is set.
Cook the mango: Peel the mango, remove the pit, and cut the flesh into medium chunks. Add the mango and water to a medium saucepan. Cook over low heat for 15 minutes, stirring and gently mashing the pieces until the mango becomes a soft purée. (if using frozen mango, there is no need to thaw)
¼ cup water, 1 ripe mango
Add passion fruit: Add the passion fruit pulp straight from the packet (no need to thaw) or scoop fresh pulp into the pot. Stir in the sugar and lemon juice.
½ tablespoon freshly squeezed lemon juice, 200 g sugar, 250 g passion fruit pulp
Simmer: Keep the heat low and let the jam cook gently for 25 minutes, stirring every so often so it doesn’t stick.
Test for doneness (cold plate test):
-Take the pot off the heat.
-Spoon a bit of jam onto the cold plate from the freezer. Wait 30 seconds.
-Push the jam gently with your finger—if it holds its shape and doesn’t run off the plate, it’s ready.
-If it’s still runny, return the pot to the heat for a few more minutes and test again.
Skim & jar: While cooking, skim off any foam on top to keep the jam clear. Once done, pour the hot jam into a clean jar.
Cool & store: Let the jam cool completely, then cover and refrigerate.