Mango Pineapple Jam

4 cups finely diced ripe mango
4 cups finely diced fresh pineapple
5 cups sugar
2 tablespoons lemon juice
2 tablespoons light rum (optional)
1 6 oz box liquid pectin

Add the sugar, mango, rum and pineapple to a large pot. Prep jars/lids for canning. Bring the mixture to a boil, stirring occasionally. Add the lemon juice. Boil for 15 minutes or until thickened. Carefully mash, using a potato masher, any remaining large chunks. Add the pectin (both packets!). Continue cooking at a low (rolling) boil for 5 minutes or until thick and jammy. Fill the jars. Wipe off the lip and sea Process in the hot water bath for 10 minutes.

Yield: about 6 8-oz jars

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

The other day Matt was sick so I drafted him into helping me prep from late season citrus to turn into jam. After we did that, I realized I had a bunch of mango and a pineapple that needed eating, so I went ahead and turned them into jam too. I am glad I did. It is so fresh and tropical tasting without being too sweet. Just juicy and perfect.


  1. Ohhhhhhhhhhh… that sounds devine.
    Happy May.

  2. This looks just lovely. If nothing else, the color alone is stunning!

  3. This looks great! And the perfect combination of fruits!

  4. Jeffrey and Juli

    I'm definitely going to try this- looks wonderful.


  5. Happy When Not Hungry

    This jam looks delicious! I've never made jam with pineapple or mango. I'm def trying. Thanks!

  6. Just finished making the jam. It is fantastic! Thanks so much for the awesome recipe.

  7. Heather at Farm to Fork

    This looks like incredible jam. I can't wait to try it.

  8. Julianne Steinmetz

    This was just what I was looking for. Thank you so much for posting it!! I did use all the juice & the zest from 1 fresh lemon — but otherwise followed the recipe — and it turned out perfectly! (This tastes sooooo much better than the Mango/Lime jam I tried previously)

  9. I actually made this jam last month . . Fantastic! I gave a few jars away as gifts and got tons of compliments. I will definitely be making this one again! Maybe next time with a bit of coconut flavoring or perhaps rum – very tropical.

  10. How would you suggest going about cutting these ingredients down, since my interest lies in simply making a single jar. I have never canned or "jammed" before, so I have no idea.

    Thanks so much!
    -Sarah C=

  11. I guess you could half it but that would still be more than making a single 8 oz jar. Honestly, I would not recommend making only 8 oz. It will be difficult to keep it from burning etc and you would have little "wiggle room" since canning yields are not exact especially if you have never canned before. Perhaps you could get a book about small batch canning out of the library?

  12. Ha, okay! That's probably the best bet, then; I'll give it a shot. Thanks so much, Mrs. Rappaport!

  13. It looks beautiful and I'm trying it today – will one package of liquid pectin work, or are two essential?

  14. I've only made it the way it is posted here. Neither fruit is very high in natural pectin so even with the full box, it is a fairly loose jam.