As promised last tasty tuesday,
today I’m sharing another peach recipe.
Today we’re making Peach Mango Jam!
This isn’t the freezer jam, this is the cooked and processed jam that can sit on your pantry shelf as food storage. I’ve seen this process done, but this was my first attempt at actually making it by myself.
I took my big box of Utah peaches and removed the skin and pits. Then I started to crush the fruit with a potato masher and then switched over to an immersion blender for a smoother consistency.
For this recipe you are going to need 6 cups of fruit puree.
At the end of the post there is a link to the recipe download, but here is a quick run down of what you do.
Mix 6 cups fruit puree with 1 (6oz) can pineapple juice and 2 TBL lemon juice in a medium to large pot. Mix together 3 cups sugar, 1 small package mango jello and 1/3 cup clear gel. (Clear gel can be found on line or at amazon. My mom got me some when she went to a jam class.) Stir the dry ingredients with the wet ingredients in the pot. Cook on a slow boil for 10 minutes.
Once jam has cooked on stove for 10 minutes you put it in your clean HOT jars. Wipe off the rim of the jar as you boil the lids for a minute to heat the rubber seal.
Be Careful: Everything Will Be HOT
Once you put the lid and seal on the jars, turn them upside down for 10 minutes. After the 10 minutes, turn them right side up. As the jars sit, you will hear the tops begin to “pop” or seal.
Here are some cheater tips I used:
*To remove the skins of the peaches, place 7-8 peaches in a large pot of boiling water for 1 minute. remove peaches and immediately put into a big bowl of ice water to stop the “cooking”. Cut the peaches in half and the skins should slip right off.
*I put my jars into the dishwasher (not the lids or rings) before I started making my jam. So by the time I was ready to fill my jars, they were clean and hot from the heated dry cycle of the dishwasher.
*Always mix the clear gel with the sugar or it will clump in your jam.
Download the printable recipe by clicking on the recipe card below.
I was so pleased that I actually did it all on my own and if I can do it, so can you!
The sound of the jars sealing was so rewarding.
Happy Jamming!
Yield: 4 pints
Peach Mango Jam
Prep Time
30 minutes
Cook Time
15 minutes
Additional Time
10 minutes
Total Time
55 minutes
Ingredients
- 6 cups fruit puree
- 6 oz pineapple juice
- 1 small package mango jello
- 2 TBL lemon juice
- 3 cups sugar
- 1/3 cup clear gel
Instructions
In a bowl, mix together puree, pineapple juice and lemon juice.
In another bowl, mix together jello, sugar and clear gel.
In a big pot mix together dry and wet ingredients and mix on slow boil for 10 minutes.
Transfer to clean, hot jars.
Comments & Reviews
This recipe sounds amazing! Can’t wait to try it.
Thanks so much for sharing at Artsy Corner! Hope to see you again this week.
I love your recipe! Thanks for sharing it at Cast Party Wednesday! ~Sheryl @ Lady Behind The Curtain~
I just started canning this year. New follower here. I’ll be back and hope you’ll come share this post at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-5.html
Lisa
Fresh Eggs Daily
fresh-eggs-daily.com
Love homemade jams. Where did you get those adorable jars?
Awesome jam! One day I’ll try my hand at canning!
Thank you for linking up at Tuesday Time Out! You might want to come check out the Features on the sidebar!
Melanie
Reasons To Skip The Housework
Hi! visiting thru Becoming Martha party. We’ve made jellies and jams before, we’re just lazy 😉 Yours looks really good!