This delightful lower sugar jam combines the taste and texture of Hawaii’s favorite fruit, mango, with the exotic flavor and scent of lilikoi (passion fruit). With two prolific mango trees in our yard, every year we make dozens of jars of this jam, which has become our favorite.
We have two varieties of mango trees in our yard, White Pirie and Rapoza. The jams are usually a mix of the two.
After peeling and removing the seeds from the mangos, I roughly crush the fruit with my hands for a more rustic texture. You could also chop the fruit with a knife into 3/4-1-inch pieces.
Pictured above are lilikoi from our garden. The best way to juice them is to place the pulp in a blender and mix on low speed. This will break up the membranes and release the juice. We use our food mill to remove the seeds but pressing through a sieve will work too.
Essential canning utensils: large ladle, jar lifter, canning funnel, headspace measuring tool, long handle spoon.
Low or no-sugar pectin and Fruit-Fresh (ascorbic acid/vitamin C).
Mango lilikoi jam on homemade English muffins.
- 6 (generous) cups of crushed or chopped mango (1,450g)
- ½ cup fresh lilikoi juice
- ¼ cup bottled lemon juice (best for safe canning)
- 4 cups granulated sugar (800g)
- 3 tablespoons low/no sugar pectin
- 2 tablespoons + 1 teaspoon Fruit Fresh (ascorbic acid, optional but recommended for maintaining vibrant color of jam)
- Special equipment: Boiling water canner with jar rack, 8 half-pint mason jars with two piece lids, 8-quart stock pot, large ladle, jar lifter, canning funnel, headspace tool, long handle spoon.
- Prepare boiling water canner, 8 half-pint mason jars and two piece lids: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
- Peel and seed about 12 mangos, crush or chop into irregular pieces, about ¾-1-inch in size. You are aiming for a rustic look. You want to to have a generous 6 cups total (1,450g). Place mangos in large 8-quart stock pot, add lilikoi and lemon juice. Add pectin and Fruit-Fresh and stir to combine. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove pot from burner.
- Remove jars from canning pot (water from jars can be emptied back into canner), and ladle hot jam into jars leaving ¼-inch headspace. Wipe rims with a damp cloth or a paper towel and affix lids and rings. Turn rings with fingertips until just tight, reverse, and tighten again until just finger tight. Place jars into canner, cover with lid and bring to a boil. Once boiling, set timer for 10 minutes, adjust burner temperature to maintain steady boil. At the end of 10 minutes, turn off burner, remove lid and let jars sit in the canner for 5 more minutes.
- Remove jars, wick off water from lids with a towel and let cool for 24 hours on a kitchen towel or cooling rack. Remove rings, check that lids are sealed. Sealed jars are shelf stable for 18 months. It's a good idea to date your jars.
