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16 Comments Making jam is such a fun and easy way to make the most of the abundance of summer fruit. This apricot mango jam is perfect for that special time of the year when stone fruit is all you see. Especially if you would happen to grow your own apricots in the garden you’re gonna need a recipe like this!
Apricot mango jam
Now I don’t know about you but the color of this delicious apricot mango jam is something that makes me happy. It’s so bright and looks so good. The jam itself is super easy to make and you can use it on so many different dishes. Think about adding a tablespoon to your daily yogurt or using it as the base of your next fruit tart.
That said; I really don’t make a lot of jam. I love sweet but I try not to make it too often as it is a recipe for well, for eating too much sugar. And I try not to do that. So making my own jam is usually a large batch and that means loads of jam to use up. Even though you can keep it for longer, when it is really good I want to use it right away.
Apricots
Now I have this thing with apricots. Even though I love them when they’re just right they can also be a little bland. Adding the mango to the apricot mango jam really lifts the flavors of this delicious jam. The same goes for the lemon juice which is essential to cut through some of the sweetness too.
For making the jam I use gelling sugar as the fruits don’t have enough pectin to start looking like jam. Some fruits like apple, black berry and quince have a lot of pectin naturally so when you want to turn those into jam you can usually use regular sugar. Fruits that are low in pectin such as the apricots need a little help.
Sterilizing the jars
Now if you want to keep the jam for a longer period of time you will have to make sure to sterilize the jars before adding the hot apricot mango jam to the jars. If done properly they can be kept for at least a couple of months. Obviously the recipe can also be increased if you have more apricots and/or mango.
This jam will also be delicious if used with this goat cheese sandwich.
Apricot mango jam
Ingredients
- 320 g apricots halved and stone removed
- 200 g mango peeled and cut
- 350 g gelling sugar jam sugar or sugar with pectine
- 1 lemon juice only
How to make apricot mango jam
- Clean the apricots, by cutting them in half and removing the stone. if the apricots are very large cut them again into manageable pieces
- Clean the mango and cut the flesh from the stone. I still struggle with cleaning a mango properly but I always do it above a bowl so I catch any of the juices coming out. At least that way it won't go to waste!
- Put both the apricot halves and the mango pieces into a wide saucepan. Add the gelling sugar (or jam making sugar) to it and stir everything together. Add the juice of the lemon and put the saucepan on a low heat.
- Bring to the boil and leave to simmer for about 15 minutes. You might want to check the consistency of the jam before you’re done by putting a little on a cold plate. If you run your finger through it, it should not come together again easily and thicken. You know a jam consistency when you see it I would think.
- Once it is thick enough, remove from the heat and leave to cool completely.
- This jam is delicious on home made bread with some nice butter or it can be used in desserts too!
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Love canning and jamming! This is great combination to assemble Christmas sandwich cookies, right? Your jars are amazing !!!!!!!!!!!
Can I ask the name of jars please
Hi Dekita,
I bought them in the Netherlands at a shop called Dille & Kamille. Don’t know the name!
What does “g” mean in the recipe
That is grams Ruby!
I hope everybody is well by now and feel terribly shallow to ask this but WHERE did you get these canning jars? they are very unusual and pretty, could you give me a source?
Lol.. no worries Sonja. To be honest I can’t really remember but I think I got them from Dille & Kamille here in the Netherlands
Thank you 😀
This looks amazing!! Can I ask where you found those amazing jars?!
Thanks Mary Ann! I bought them in a little shop here in the Netherlands… I love them too!
They are beautiful. I’ve never seen jars like that before! Maybe one day, I can find a jem like that 🙂
This looks amazing! Does it just make the one jar? And how long does it last for?
He Sis,
O no it makes roughly two normal sized jam jars… 😉 It didn’t last very long here for the simple reason that it was devoured very quickly! But you can keep any average bottled jam for about a year and once opened you need to keep it in the fridge and consume within a few weeks
I was craving some kind of jam today with apricots and did a search and discovered this lovely jam recipe. I think the flavors will be divine. I do have one question…I don’t know what “preserving sugar” is and it isn’t coming up on a search. Can you give more detail on what it looks like, please. Thanks for sharing this…and the stories. God bless.
It’s jam sugar or sugar with pectine added… I think I need to change the name in the recipe! Hope this helps!
Got it! thanks, Simone. I think I’ve seen something similar at the grocery store called pectin sugar. I’ll give it a try then.