How to Make: Nicholas’ (soon to be) Famous Akondro-Manga-Mananasy Jam

Here in the Sud Est (southeast) region of Madagascar, the sheer quantity and variety of fruit that is grown is unbelievable… especially for a kid who grew up in southeastern Missouri. I don’t think that I could name all of the new types of fruit that I have tried since being in this beautiful country, and I can’t wait to keep tasting the new fruit that seems to appear weekly in the little marketplace in the nearby village.

Living in the epicenter of voankazo (fruit) production in Madagascar definitely has its major advantages, most of which involve eating alarming quantities of the fruit that happens to be in season. A few of the fruits that are currently in season include akondro (banana), manga (mango), and, my personal favorite, mananasy (pineapple). Here is my quick and easy recipe for an exceptionally delicious (although I may be slightly biased) jam that highlights the fruits of the season. Mazotoa! Enjoy!

Ingredients:

• 2 cups chopped banana
• 1 cup chopped mango
• 1½ cups chopped pineapple
• 2 cups sugar
• 1-2 lemons
• Citric acid (optional)*

When choosing the fresh fruit, make sure to buy the ripest (and thus, sweetest) fruit available. Peel bananas and mangos, core pineapple, and chop it all up into small yet uniform pieces. Cook at a very low simmer in a saucepan with sugar and the juice of 1-2 lemons. A good rule-of-thumb is to initially use 2 parts fruit to 1 part sugar. You can always add more sugar if you want it sweeter! Some fruits will need a little water during the cooking process, but don’t add too much unless you want to make juice. This recipe shouldn’t need any additional water if you add in the pineapple juice to the mixture.  

Continue cooking until fruit has thickened to jam-like consistency. To test this, put a little hot jam on a plate and let cool for a few minutes. Then, drag your finger through the puddle of jam: if the remaining jam on the plate stays separated, it is cooked enough and has reached the gelling point. Remember that jam will always thicken as it cools.

Store jam in glass jars rather than plastic and keep in a cool, dry place, if possible. Enjoy your jam on a bread of your choosing, or just eat it by the spoonful! I recommend the later form of consumption.

*If you are serious about jam making and intend to jar large quantities, you may want to try to track down citric acid to replace the lemon juice and to help with the long-term preservation of your jam.