Apricot and Mango preserves

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Apricot and mango preservesI was visiting my friends Krishna and Paulomi at their home in the greater LA area.  Like many Californians, they too have a number of profusely productive fruit trees in their yard, including an apricot tree that was brimming with over ripe fruit.  I couldn’t pass up the chance. The fruit was so ripe and many of them were past the usable stage.  With the help of my daughter, I was able to get some fifty or so usable fruit.  There were some overripe mangoes sitting on the counter. I decided to include them as well.  I needed to add a bit of tart so in went the raspberries from the refrigerator.

Thankfully, the preserves turned out well and Paulomi suggests I should change professions. I trust she means I should become a professional cook and not that I should hang up my apron for good. I hope…



Fresh apricot and mango preserves

Apricot and mango preserves

 Apricot and mango preserves Apricot and mango preserves


  • Prep Time : 20 minutes
  • Cook Time : 45 minutes
  • Yield : 3 jars


Note:  I don't use white sugar or pectin when I make jam or preserves.  It seems to work out well though it may take some extra time and some elbow grease to stir gently for longer.

  • I use roughly equal quantities of unrefined raw sugar and the fruit.
  • If I wash the fruit, I pat it dry to minimise moisture in the pot.
  • Use a large heavy bottomed pan and stir gently and often till the foam subsides and the preserved thicken and com off the sides of the pot in a toothpaste like consistency.
  • Clean and slice the apricots in half and remove the stones.
  • Clean and slice the mango cheeks. Then score and scoop the flesh into 1 inch cubes and discard the peel.
  • Peel and squeeze the pulp and juice from the seeds into the pot and discard the seed
  • Add the sugar, cardamom and saffron into a large and heavy pan and bring to a boil.
  • lower the heat as the froth forms on the top and stir occasionally.
  • Stir more frequently as the mixture thickens so it doesn't burn or catch at the bottom of the pan.
  • When it starts to come off the side of the pan like a halwa or kesari or sourdough consistency, remove from heat.
  • Stre in clean dry containers after it cools and thicken some more.
  • Refrigerate and use within a few weeks
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