Mango Grapefruit Jam

Autumn — Chapter Two. (Season two)

Mango: “I can be very sweet.”
Grapefruit: “I am too sour, but I have a nice colour.”
Vanilla: « Je suis le secret qui crée les plus beaux des mariages. »
How about we find out how this marriage turns out?

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The Actors

For 3–4 small jars

Time: about 1 hour

• 2 ripe mangoes (≈400 g peeled flesh), diced
• 1 large pink grapefruit, suprêmes only, chopped + any collected juice (≈200–250 g)
• 2 Tbsp freshly squeezed lemon juice
• Option A (longer shelf life): 360 g sugar + 1 packet pectin
• Option B (sugar-free, fresher): no sugar, no pectin — store in the fridge
• 1/4 tsp vanilla paste or extract

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The Story

Combine mango, grapefruit suprêmes with juice, lemon juice, and sugar (if using). Let sit 30 minutes to macerate.

Transfer to a wide saucepan. Bring to a gentle boil over medium heat, stirring often. Skim foam if needed.

Lower heat and simmer 20–30 minutes until thickened. Add vanilla during the last 5 minutes.

To test: spoon a little on a chilled plate — if it wrinkles when nudged, it’s ready.

Ladle into sterilised jars and seal.

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The Curtain Call (Storage)

• With sugar + pectin: up to 6 months if jars are sterilised and sealed.
• Without sugar: store in the fridge and enjoy within 1–2 weeks.

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Props (Packaging)

Small round jars with a linen cap tied by twine; a hand-drawn green pastel label echoes the jam’s sunny hue.

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Epilogue

We don’t know if the marriage was happy, but it had a tropical honeymoon and a sour note of winter blues. And it was enough balance.