A delightful tropical preserve combining the flavors of mango and pineapple, perfect for spreading on toast or as a dessert topping.
Peel the mangoes and cut them into small pieces.
Use a sharp knife to make peeling and cutting easier.
Mash the mango pieces using a potato masher to release their juices.
Mash thoroughly to ensure a smooth texture in the jam.
Combine the mashed mango, pineapple, lime juice, and sugar in a large saucepan.
Mix well to ensure the sugar dissolves evenly.
Bring the mixture to a boil over medium heat, stirring frequently.
Stir constantly to prevent the mixture from sticking to the pan.
Boil the mixture rapidly for 15-20 minutes, stirring often, until it thickens.
Use a candy thermometer to check when the mixture reaches the jam setting point (around 220°F or 104°C).
Pour the hot jam into sterilized jars, seal tightly, and let cool.
Ensure the jars are properly sterilized to extend the shelf life of the jam.
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