This makes a deliciously tropical toast topping. Yum!
To make this passionfruit and mango jam put the pulp of 8 passion fruit in a large pan with the chopped flesh of 4 mangos.
Zest and juice 4 limes and add to the pan with 500ml water.
Bring the fruit mixture to the boil, reduce to the simmer and cook until the fruit is soft.
Add the jam sugar (that's sugar with added pectin), stir until it's dissolved, then cook at a rolling boil until the setting point is reached (105C on a kitchen thermometer).
Add the juice of another 4 limes.
Allow to cool for seven minutes then pot into hot sterilised jars and seal.
This should fill around five 350ml jars.
See our preserves recipe section for more jams, pickles and chutneys.