Place a saucer in the freezer for a few minutes for later gelation test. Peel and core the mangoes and cut into small cubes. Cut open the passion fruit, remove the pulp with a small spoon and press it through a sieve to filter out the stones. All that remains is the juice of the passion fruit. Together, the fruit will probably make between 500 g and 600 g. So that the 2: 1 ratio to the preserving sugar fits, the amount of sugar should be adjusted exactly. Mix the fruit with the preserving sugar and the pulp of a vanilla pod and puree. If you like the jam with pieces, you don`t puree so thoroughly. Let simmer in a saucepan for approx. 4 minutes. Add the scraped out vanilla pod. Then the freshly squeezed lemon juice can be added. The jam can then be poured into the desired jar, provided that it gels properly. You can find out by putting a dollop of jam on the chilled saucer. If it starts to set immediately, it is ready to be bottled. If it isn`t, add a little more preserving sugar and let it boil again before you test the consistency again. The jam can now be poured into jars. Turn it upside down for a few minutes so that a vacuum can be created. Tip: Homemade jam filled in small mason jars are great as a gift for weddings or other special occasions. It can be prepared well in advance and has a shelf life of 1-2 years!
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