Simone's Kitchen

Apricot-mango jam for Monthly Mingle – A taste of yellow

apricot mango jam |

Can you remember the very first time you lost a loved one to cancer? I think I must have been about 8 or 9 years old when I lost my first grandpa to cancer. Both my grandpa’s – cigar smokers both of them too – died of lungcancer at a fairly young age. Ofcourse at the time I thought they were ancient but 65 is not really old, as I am sure you will agree. From that moment onwards, it stayed quiet for a while until my dad got diagnosed with intestinal cancer a couple of years ago. My father is an incredibly strong and sportive man. I truly believe that is what saved him. He underwent chemo, which was brutal and made his strong physique disappear faster then anyone would have thought possible. We thought he would die. It didn’t look good at all, but miracle of miracles after the 8th (?) round of chemo he was declared ‘cured’! He came away clean. I still don’t understand how that happened, but I am forever grateful that it did.

Apricot mango jam |

Almost on the day that we heard the good news about my dad, we received the bad news about my mother in law who was diagnosed with lungcancer. So no time to celebrate at all. Tom’s mum had a horrible, horrible sick bed. Something I honestly would not wish on my worst enemies. She had virtually no air, was on oxygen supplies 24/7 and even that did not allow her to do simple things like go to the bathroom unaided. It came to the point where we were almost scared to go there as it got so utterly depressing. Terrible for Tom’s dad too who did most of the caring as he was always there. We did what we could which never seemed to be enough really. On April 2nd 2011 she decided to give a party. Her birthday was on April 14th and my father in law’s birthday on March 31st, so they did celebrate it often together. She must have known – as did we – that it would be her last family gathering. She managed to stay strong that day but we could see it was taking a huge toll on her. Just a few more days later on April 7th she passed away. I would like to say she passed away peacefully but the end seemed to be as big a struggle as her whole illness. Not pretty at all, but then death isn’t pretty.

Apricot mango jam |

2011 was a horrendous year on a lot of accounts; just a few months before Tom’s ma we lost his grandma (her mother) too suddenly and a few other people died of cancer too. Not all as close as Tom’s mother but it still takes a toll on you when you have to go to yet another burial… So yes, I have had cancer in my life in many different ways unfortunately.

So when I heard Barbara Harris had died and there would be a Monthly Mingle organized in her memory I just had to join in. I didn’t know Barbara very well. I heard of her a couple of times but never actively visited her blog or interacted with her in any way. Still, I cannot help and feel moved by all the words and memories of Barbara that I have seen on facebook, twitter and on blogs. She was clearly a strong and well loved person. Barbara hosted the Taste of Yellow event which was her way of supporting cancer and this monthly mingle is the last Taste of Yellow organized by some of my favorite bloggers as a tribute to Barbara.

apricot mango jam |

The thought was to create something with yellow food and I had apricots bought for the occasion. No idea what to make with them yet and I decided to go for a tart with creme pattisier, apricots and cherries. Puff pastry underneath and you have a delicious, simple tart. However, to accompany that I also made a apricot/mango jam and that… was so much better that I decided that would be the recipe to share. It’s entirely simple but I can see great things for this jam happening in the future, as I am planning on making it again but with adding different flavors!

I submit this recipe to the Monthly Mingle – Taste of yellow event hosted at Cooksister blog by the lovely Jeanne!

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Abrikozen mango jam |
Apricot mango jam
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
  • 320 g apricots halved and stone removed
  • 200 g mango peeled and cut
  • 350 g preserving sugar jam sugar or sugar with pectine
  • 1 lemon juice only
  1. Clean the apricots, by cutting them in half and removing the stone. if the apricots are very large cut them again into manageable pieces
  2. Clean the mango and cut the flesh from the stone. I still struggle with cleaning a mango properly but I always do it above a bowl so I catch any of the juices flowing out. At least that way it won't go to waste!
  3. Put both the apricot halves and the mango pieces into a wide saucepan. Add the preservering (or jam making sugar) to it and stir everything together. Add the juice of the lemon and put the saucepan on a low heat.
  4. Bring to the boil and leave to simmer for about 15 minutes. You might want to check the consistency of the jam before you're done by putting a little on a cold plate. If you run your finger through it, it should not come together again easily and thicken. You know a jam consistency when you see it I would think.
  5. Once it is thick enough, remove from the heat and leave to cool completely.
  6. This jam is delicious on home made bread with some nice butter or it can be used in desserts too!

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  1. I was craving some kind of jam today with apricots and did a search and discovered this lovely jam recipe. I think the flavors will be divine. I do have one question…I don’t know what “preserving sugar” is and it isn’t coming up on a search. Can you give more detail on what it looks like, please. Thanks for sharing this…and the stories. God bless.

  2. This looks amazing! Does it just make the one jar? And how long does it last for?

    • He Sis,
      O no it makes roughly two normal sized jam jars… 😉 It didn’t last very long here for the simple reason that it was devoured very quickly! But you can keep any average bottled jam for about a year and once opened you need to keep it in the fridge and consume within a few weeks

  3. This looks amazing!! Can I ask where you found those amazing jars?!

  4. I hope everybody is well by now and feel terribly shallow to ask this but WHERE did you get these canning jars? they are very unusual and pretty, could you give me a source?

  5. What does “g” mean in the recipe

  6. Pingback: What's the Difference Between Jam and Jelly? - Attainable Sustainable®

  7. Can I ask the name of jars please 

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