I love the flavor of this peach mango jam! The mango really compliments the peach when they are combined! This jam can be canned or frozen and I will tell you how to do both below.
The peaches will need their skins removed for this jam and the best way to do that is to boil water and place peaches into a heat proof bowl or a clean sink and when the water is boiling, pour it over the peaches so they are fully covered. Leave the peaches like this for 5ish minutes, then drain water and rinse with cold water. The peach skins should slip right off when pulled away with your fingers. Some under ripe peaches may not release the skins as easily and you may have to use a peeler or a pairing knife.
I like to freeze this jam, it makes things super easy and simple that way, however, you can also bottle it. To freeze this jam, place warm cooked jam into a plastic jam container, The stores sell specific containers for freezer jams and preserves and freeze it, it will last for roughly a year in your freezer. You can also freeze the jam in glass jam jars, just leave enough room at the top for the jam to expand so it doesn’t break your jars.
How to hot water bath can this jam:
- To can or bottle this jam, you will cook according to the directions below and pour the jam into clean, dried jars.
- Fill up the jars, leaving a 1/2 inch head space at the top.
- Clean the tops of the jars and dry them, then place a new canning lid on top followed by the ring. Tighten ring just until finger tight and it’s still slightly loose.
- Boil water in a canning pot then when the water is boiling, add the jars and process in the boiling water for 15 minutes.
- Remove from water and set jars on a counter top for 24 hours, do not touch the jars, allow them to naturally seal.
- You can check the next morning for a seal by seeing if the center of the jar is popped down and has no give to it. That will mean it is sealed. If it pops in and out then the jar didn’t seal for whatever reason and you will need to replace the lid and reprocess the jam or you can freeze the jars that didn’t seal, I like to do that because I usually don’t feel like reprocessing them.
What you need to make peach mango jam:
Makes ~4 pints with a little extra
- 3 cups peaches – skins and pits removed
- 3 cups mango – I use frozen mango chunks but if using fresh, peel fruit and remove the pit
- 6 cups sugar
- 2 packets pectin – 1.75 ounces each
- 1/2 cup water
Instructions
- Add the peaches and mango together in a blender and blend until smooth.
- Add blended peaches and mango to a large pot with sugar, pectin and water and bring mixture to a boil, stirring frequently.
- Once at a boil, reduce mixture to a simmer and simmer for ~10 minutes or until mixture starts to thicken and can heavily coat the back of a spoon.
- Place in glass jars for canning or in freezer containers for freezer jam. Unsealed or unfrozen jam will last in the refrigerator for roughly 3 months. frozen jam will last for roughly 1 year and canned jam will last roughly 1 year.
Here are a few other jams you may love:
Small Batch Raspberry Jam (no pectin)
Tart Plum Jam Without Pectin
Cranberry Jalapeno Jam
Plum Pepper Jam
Apple Raspberry Freezer Jam
Peach Pepper Sauce
Peach Mango Jam
Ingredients
- 3 cups peaches – skins and pits removed
- 3 cups mango – I use frozen mango chunks but if using fresh peel fruit and remove the pit
- 6 cups sugar
- 2 packets pectin – 1.75 ounces each
- 1/2 cup water
Instructions
- Add the peaches and mango together in a blender and blend until smooth.
- Add blended peaches and mango to a large pot with sugar, pectin and water and bring mixture to a boil, stirring frequently.
- Once at a boil, reduce mixture to a simmer and simmer for ~10 minutes or until mixture starts to thicken and can heavily coat the back of a spoon.
- Place in glass jars for canning or in freezer containers for freezer jam. Unsealed or unfrozen jam will last in the refrigerator for roughly 3 months. frozen jam will last for roughly 1 year and canned jam will last roughly 1 year.