Try the wonderful sweetness of Filipino homemade fruit jams recipe!

Try the wonderful sweetness of Filipino homemade fruit jams recipe!

By avatarems22

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used. 

You can use different mango varieties in the jam, it’s easier to deal with one mango variety when preparing this mango preserves recipe for the first time. 

This sweet, simple homemade mango jam is like a dose of sunshine! Pair it with a sprinkle of dried coconut or a dollop of coconut cream to add tropical flavor to smoothies, parfaits, and porridges.

Everybody loves Mango Jam spread on a freshly baked bread for breakfast. 


1 cup water

½ cup organic cane sugar

1 tsp lemon juice

3 cups chopped ripe mango


- In a medium saucepan, bring 1 cup of water, 1/2 cup sugar and 1 teaspoon lemon juice to a boil over high heat.

-  Turn the heat down to medium and add 3 cups of chopped mango.

- Cook for approximately 5 minutes to soften the mango and then mash with a fork or potato masher. 

- Continue cooking until jam has thickened. The jam will continue to thicken slightly when it totally cools.

- Remove from heat and set aside to cool.

- Transfer the mango jam to a clean sealed jar and store in the refrigerator.

Homemade pineapple jam is sure to brighten up your morning, it’s like sunshine on toast. Bright and sunny, sweet and tart, bits of juicy pineapple in every bite. If you’ve never made jam before in your life, this pineapple jam is the place to start. 

Making homemade jams are always my favorite things to try at home. I don’t like the thick, jelly-like jam which you get in stores, they don't taste like fruit jams at all. I love the ripe fruits getting cooked as jam, they taste so fresh and delicious. 

My mother makes jam from overripe fruits which are stored in the refrigerator for quite some time. Those jam taste so heavenly when made as jam sandwiches and toasted with real butter.


1 pineapple, peeled, cored, and chopped into ~1-2 inch pieces

1 cup water

1.5-2 cups sugar  to taste

1 tablespoon lemon juice (from 1/2 lemon)

Optional: cinnamon, to taste


- In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!

- Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add later). 

- Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches nice jam consistency. 

- Remove from heat. Add more sugar and/or cinnamon if you wish.

- Allow to cool and store in the fridge in a covered jar for up to 3 months.

This pineapple jam will keep fresh in the fridge for up to 3 months. 

#asianfood #pineapplejam #mangojam 

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