Tropical jam

I could not resist preparing this tropical jam. When I saw the ingredients I already knew that I was going to like it and that is pineapple, mango and lime they form a delicious trio.

Each ingredient brings its own characteristics; the mango is sweet and full-bodied, while the pineapple is more fibrous but refreshing. For its part, the lime gives it that acidic point that is great for our homemade preserves.

In addition, this tropical jam is made with xylitol. So it will be good for the people who are taking care of your diet and also to diabetics

Tropical jam

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Delicious homemade preserves with mango, pineapple and lime

• Mayra Fernandez Joglar

• Recipe type: jams
• Calories: 40
• Rations: 600 g

• Preparation time: 5M
• Cooking time: 21M
• Total time: 26M

Ingredients

• 400 g of mango
• 200 g of pineapple
• 1 lime
• 300g birch sugar or xylitol

Preparation

1. Peel the mango and pineapple and cut them into pieces. We put these pieces in the glass and add the zest and lime juice.

2. Add the xylitol and grind for 10 seconds, speed 4.

3. We lower the mixture towards the blades and program 20 minutes, varoma temperature, spoon speed, without beaker.

4. After the time we check that the jam has the right texture and density.

5. We let it cool down and it is ready to eat.

Notes

These quantities make 600 grams of jam. [br]The calories are calculated for servings of 15 g, which is approximately what we consume in a piece of toast.

What else should you know about this recipe?

It is not necessary that quantities are exactly the same. If you add 25 grams more to finish a pineapple, the recipe will continue to be a vice.

You can replace xylitol for the same amount of sugar but then the tropical jam will have many more calories. Also remember that while xylitol has a glycemic index of 7, common sugar has it of 60-65.

You can find xylitol more easily than you think, look for it in health food stores construction and also in internet.

If you would like to canning You will only have to pour the hot contents into sterilized jars, clean the rim and close with the sterilized lids.
Flip them over and leave them like this (upside down) for 12 hours.
Then you put a label with the date of production and you can store them in the pantry.

For check that the jam has the right point you just have to be cautious and freeze a couple of small plates before starting the recipe. After the cooking time, take a teaspoon of the jam and put it on the frozen plate. You leave it in the fridge for 1 minute and then you check the texture. If a wrinkle forms on the surface when you touch it, it is ready to be packed.

It is important to remember that both jams with jams and jellies when cooling they thicken. So it is best to remove them from the heat before they are completely thick to avoid a quince texture.

More information - Raspberry and chia jam

Adapt this recipe to your Thermomix model