Briefly puree the mango, passion fruit and lemon juice in a saucepan. Add half of the preserving sugar, bring to the boil while stirring, simmer for about 2 minutes. Add the rest of the preserving sugar while stirring, continue to cook for approx. 2 minutes.
Pour the jam into the clean, preheated preserving jars at boiling temperature to just below the rim, close immediately. Briefly turn the jars with screw lids upside down, cool on an insulating surface.
Note: This amount is enough for me for 3 x 200 ml preserving jars.
Shelf life: cool and dark approx. 6 months. Once opened, keep the jar in the refrigerator, consume the jam quickly.
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