Apricot Mango Jam Recipe

Ricotta toast with a mango apricot jam! Can you name anything more perfect for summer (I love June and July produce!!) A beautiful and easy jam spread on top of creamy ricotta toast. The perfect snack or breakfast. I think this jam tossed with ricotta or yogurt topped with granola or with ice cream, would also be absolutely perfect.

Fresh apricots and fresh mangoes: The mangoes are being peeled and diced, and the apricots are just being quartered/or in eighths depending on your size of the apricots. I also think any other stone fruit would work great here!

Sugar: The most important part of the jam is sugar. You can also use brown sugar, or use a mix of both. The sugar really helps balance out the jam.

Canning Apricot Mango Jam

Fresh lemon juice: We are using both lemon juice and zest for this jam. Personally love all the flavor and tartness as well as brightness both the juice and zest give to this recipe.

Wash and cut your apricot in half. Remove the pits and dice your apricots into quarters, and into eighths if they are a large apricot. Peel and cube your mangoes as well.

In a large saucepan, combine the apricots, mangoes, sugar, water, lemon zest, lemon juice and a pinch of salt. Place the saucepan on medium-high heat and stir gently to dissolve the sugar. Bring the mixture to a boil until you see some bubbles.

Two Ingredient Apricot And Peach Jam

Once the mixture starts to boil, reduce the heat to low and let it cook for about 20-25 minutes to a gentle simmer. Stir occasionally to prevent sticking and burning. As the fruits cook down, use a potato masher or the back of a spoon to mash them slightly, leaving some texture in the jam.

*You can blend this if you want it completely smooth, you can also not mash the apricot and mango if you want it more thick!

Continue to cook the jam on low heat into it thickens and reaches a jam-like consistency. Taste your jam, and adjust the sweetness by adding more sugar if you prefer! Let your jam cool off the heat.

Mango Saffron Cardamom Jam

We are serving our jam over some ricotta cheese (just tossed with some salt and pepper), basil and a pinch of chili powder on sourdough toasts. Store any leftover jam in the refrigerator in an airtight jar for up to two weeks.

If you do make thisMango Apricot Jam recipe(first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me onInstagramand through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for ourNewsletterhere as well!

I am the photographer, recipe developer, writer, and cook behind Lindsey Eats! Here you’ll find the classics, as well as all my go-to weeknight dinner recipes, snacks and more with seasonality in mind! Can you remember the very first time you lost a loved one to cancer? I think I must have been about 8 or 9 years old when I lost my first grandpa to cancer. Both my grandpa’s – cigar smokers both of them too – died of lungcancer at a fairly young age. Ofcourse at the time I thought they were ancient but 65 is not really old, as I am sure you will agree. From that moment onwards, it stayed quiet for a while until my dad got diagnosed with intestinal cancer a couple of years ago. My father is an incredibly strong and sportive man. I truly believe that is what saved him. He underwent chemo, which was brutal and made his strong physique disappear faster then anyone would have thought possible. We thought he would die. It didn’t look good at all, but miracle of miracles after the 8th (?) round of chemo he was declared ‘cured’! He came away clean. I still don’t understand how that happened, but I am forever grateful that it did.

Apricot Mango Jam For Monthly Mingle

Almost on the day that we heard the good news about my dad, we received the bad news about my mother in law who was diagnosed with lungcancer. So no time to celebrate at all. Tom’s mum had a horrible, horrible sick bed. Something I honestly would not wish on my worst enemies. She had virtually no air, was on oxygen supplies 24/7 and even that did not allow her to do simple things like go to the bathroom unaided. It came to the point where we were almost scared to go there as it got so utterly depressing. Terrible for Tom’s dad too who did most of the caring as he was always there. We did what we could which never seemed to be enough really. On April 2nd 2011 she decided to give a party. Her birthday was on April 14th and my father in law’s birthday on March 31st, so they did celebrate it often together. She must have known – as did we – that it would be her last family gathering. She managed to stay strong that day but we could see it was taking a huge toll on her. Just a few more days later on April 7th she passed away. I would like to say she passed away peacefully but the end seemed to be as big a struggle as her whole illness. Not pretty at all, but then death isn’t pretty.

2011 was a horrendous year on a lot of accounts; just a few months before Tom’s ma we lost his grandma (her mother) too suddenly and a few other people died of cancer too. Not all as close as Tom’s mother but it still takes a toll on you when you have to go to yet another burial… So yes, I have had cancer in my life in many different ways unfortunately.

So when I heard Barbara Harris had died and there would be a Monthly Mingle organized in her memory I just had to join in. I didn’t know Barbara very well. I heard of her a couple of times but never actively visited her blog or interacted with her in any way. Still, I cannot help and feel moved by all the words and memories of Barbara that I have seen on facebook, twitter and on blogs. She was clearly a strong and well loved person. Barbara hosted the Taste of Yellow event which was her way of supporting cancer and this monthly mingle is the last Taste of Yellow organized by some of my favorite bloggers as a tribute to Barbara.

Apricot Mango Sheet Pan Chicken

The thought was to create something with yellow food and I had apricots bought for the occasion. No idea what to make with them yet and I decided to go for a tart with creme pattisier, apricots and cherries. Puff pastry underneath and you have a delicious, simple tart. However, to accompany that I also made a apricot/mango jam and that… was so much better that I decided that would be the recipe to share. It’s entirely simple but I can see great things for this jam happening in the future, as I am planning on making it again but with adding different flavors!

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Food- and travel blogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist

Apricot Jam Recipe