Mango Peach Jam Recipes

MANGO PEACH JAM

Steps:

• Coarsely chop or puree mangoes. Combine mangoes, peaches, and sugar in a pot and stir to combine.
• Boil for 40 to 50 minutes, until thick and the proper consistency for a jam. Add vanilla extract.
• Pour Mango Peach Jam into hot sterilized jars and seal. Process in boiling water bath 15 minutes.

MANGO-PEACH PRESERVES

Steps:

• Place 1/2 the peaches in a large saucepan and crush until mostly mashed. Add the remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
• Pour peach-mango mixture into a bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
• Pour preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

PEACH MANGO JAM

Steps:

• 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.

MANGO AND PINEAPPLE JAM

Steps:

• Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
• Cook 5 minutes.
• Add rest of ingredients, mix well and bring to a boil.
• Boil rapidly 15 to 20 minutes, stirring often, until thick.
• Pour into small sterilized jars.
• Seal and store in cool place.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

MANGO JAM

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.

MANGO JALAPENO JAM

Steps:

• place chiles, manoes and lemon juice in a pot.
• Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
• Bring to a full boil, one that cannot be stirred down, stirring occasionally.
• Add the rest of the sugar and return to boil for one more minute.
• Remove from heat. Remove any foam.
• Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

MANGO-ORANGE JAM

Steps:

• In a large saucepan, combine mangoes, lemon, orange juice & zest, and pectin.
• Crush with potato masher.
• Heat & stir over high heat, bring to a boil.
• When it is a rolling boil, stir in the sugar, return to rolling boil, cook for TWO minutes (exactly); continue stirring.
• Remove from heat, spoon into HOT jars, leaving 1/2-inch headspace.
• Cover with lids and rings; process in a hot-water bath for 10 minutes.