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Liz on Call » RECIPES » Tasty Tuesday – Peach Mango Jam

Tasty Tuesday – Peach Mango Jam

Created On: October 16, 2012  |  Updated: August 22, 2022  |   7 Comments

This post and photos may contain Amazon or other affiliate links. If you purchase something through a  link, I may receive a small commission at no extra charge to you.

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

Peach Jam 1
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.

© Liz Call

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Author Bio
Article Info
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Liz Call

Liz Call

Owner at Liz on Call
Liz Call loves to create. At Liz on Call you can find easy and attainable craft, DIY, party and gift ideas. Along with tons of free printables featuring her hand lettering designs and practice sheets. She hopes to inspire others to find something fun in everyday with her simple ideas and recipes.
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You are here: Home Tasty Tuesday Tasty Tuesday – Peach Mango Jam
Title:
Tasty Tuesday – Peach Mango Jam
Authors:
  • Liz Call
Categories:
  • breakfast
  • RECIPES
  • Tasty Tuesday
Mentions:
recipe, tutorial
Keywords:
Peach Mango Jam
Last Updated:
August 22, 2022
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posted in: breakfast, RECIPES, Tasty Tuesday

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    Comments & Reviews

  1. Lindsay @Artsy-Fartsy Mama says

    October 25, 2012

    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.

    Reply
  2. Lady Behind The Curtain says

    October 21, 2012

    I love your recipe! Thanks for sharing it at Cast Party Wednesday! ~Sheryl @ Lady Behind The Curtain~

    Reply
  3. Lisa/Fresh Eggs Daily Farm Girl says

    October 21, 2012

    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

    Reply
  4. D says

    October 18, 2012

    Love homemade jams. Where did you get those adorable jars?

    Reply
  5. icakepops says

    October 16, 2012

    Awesome jam! One day I’ll try my hand at canning!

    Reply
  6. Melanie LaDue says

    October 16, 2012

    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

    Reply
  7. SweetPepperRose says

    October 16, 2012

    Hi! visiting thru Becoming Martha party. We’ve made jellies and jams before, we’re just lazy 😉 Yours looks really good!

    Reply

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