1 cup (140 g) peeled and diced mango (1 large or 2 small)

1 cup (145 g) peeled and diced pineapple

½ cup (105 g) sugar

1 tbsp (15 ml) lime juice

In a small saucepan, combine all the ingredients. Bring to a boil. Let simmer over medium heat for about 25 minutes or until the fruit is very tender and liquid is syrupy.

Spoon into a jar. Refrigerate until the jam is completely chilled. Keeps for up to 1 week.

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