Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

Other cookies are those that are being identified and have not been classified into any category as yet.

No cookies to display.

Skip to main content
Tropical Fruit Jam

Tropical Fruit Jam

Print Recipe: Print Share Recipe:
Makes 64 servings (4 half-pint jars) Kilojoules 209.2 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Original Sweetener

Instructions

To prepare for water-bath canning:

  1. Wash jars and lids in hot soapy water; rinse with warm water.
  2. Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
  3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
  4. Remove and drain jars and lids, one at a time, as needed for filling.

To make the jam:

  1. Preheat the oven to 180°C. Place nuts in a baking pan; bake, stirring once, for 8 minutes or until lightly toasted. Set aside.
  2. In the bowl of a food processor, add cut mango and papaya and process until finely chopped.
  3. In a large, heavy stock pot, combine chopped fruit, juice, cloves and pectin; stir until pectin is dissolved. Let stand 10 minutes.
  4. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam. Stir in nuts and orange zest.

To can the jam:

  1. Ladle hot jam immediately into prepared jars, leaving ½” (1.27 cm) of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
  2. Place jars on rack in canning pot. (Water must cover jars by at least 1” (2.54 cm) ; add boiling water, if necessary.) Cover; bring water to a gentle boil.
  3. Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
  4. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  5. Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

Nutrition Info Per Serving

Serving Size: 2 tablespoons jam

Energy 209.2kJ (50cal)
Protein 1g
Total Fat 3g
- of which saturates 0.5g
Cholesterol 0mg
Carbohydrate 6g
- of which sugars 4g
Dietary Fibre 1g
Sodium 5mg