| Prep Time | 25 minutes |
| Cook Time | 25–30 minutes (jam) + 10 minutes (water bath) |
| Total Time | ~1 hour 15 minutes |
| Cuisine | American / Tropical |
| Intensity | Moderate (Requires basic canning knowledge; refrigerator version is Easy) |
Ingredients
For the Jam:
- 3 cups (about 1 ½ lbs / 680g) ripe peaches, peeled, pitted, and diced (about 4–5 medium peaches)
- 2 cups (about 1 lb / 450g) ripe mango, peeled and diced (about 2 large mangoes)
- 3 cups (600g) granulated sugar
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 packet (1.75 oz / 49g) powdered pectin (optional, for a firmer set)
- ½ tsp ground cinnamon (optional, for warmth)
- ¼ tsp ground ginger (optional)
- Pinch of salt
Equipment (for canning):
- 6 half-pint (8 oz) canning jars with lids and bands
- Large stockpot or water-bath canner
- Jar lifter, funnel, and ladle
- Potato masher or immersion blender
Step-by-Step Instructions
Step 1: Prepare the Fruit
Peel, pit, and dice the peaches into ½-inch pieces. Peel and dice the mangoes into similar-sized pieces. If you prefer a smoother jam, pulse the fruit in a food processor 2–3 times—but leave some chunks for texture. For a rustic, chunky jam, simply mash the fruit with a potato masher until it reaches your desired consistency.
Step 2: Prepare the Jars and Canning Pot
Wash the canning jars, lids, and bands in hot, soapy water and rinse well. Keep the jars hot until ready to use—either in a 200°F (93°C) oven or in the water-bath canner filled with hot water. Fill your water-bath canner or large stockpot with enough water to cover the jars by at least 1 inch. Bring to a boil over high heat.
Step 3: Combine the Fruit and Sugar
In a large, heavy-bottomed pot or Dutch oven, combine the diced peaches, mangoes, sugar, lemon juice, lemon zest, and salt. Stir well to coat the fruit evenly. If using cinnamon and ginger, add them now. Let the mixture sit for 10–15 minutes to macerate—this draws out the natural juices and helps the sugar dissolve.
Step 4: Cook the Jam
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent scorching. Once boiling, reduce the heat to medium and continue cooking, stirring often, for 20–25 minutes, or until the jam thickens and reaches 220°F (104°C) on a candy thermometer. If using powdered pectin, stir it in according to package directions (usually after the fruit comes to a boil). Skim off any foam that rises to the surface with a metal spoon.
Step 5: Test the Set
To check if the jam is ready, place a small ceramic plate in the freezer for a few minutes. Spoon a teaspoon of jam onto the cold plate and return it to the freezer for 1 minute. If the jam wrinkles when you push it with your finger and holds its shape, it’s ready. If it’s still runny, continue cooking for another 3–5 minutes and test again.
Step 6: Fill the Jars
Using a jar lifter, remove a hot jar from the water and place it on a clean towel. Using a funnel, ladle the hot jam into the jar, leaving ¼ inch of headspace. Wipe the jar rim with a clean, damp cloth to ensure a proper seal. Place the lid on top and screw the band on until fingertip-tight. Repeat with the remaining jars.
Step 7: Process in a Water Bath
Using a jar lifter, carefully lower the filled jars into the boiling water, ensuring they are fully submerged. Cover the pot and process for 10 minutes (adjust for altitude: add 5 minutes for every 1,000 feet above sea level). Start timing once the water returns to a rolling boil.
Step 8: Cool and Seal
Using a jar lifter, carefully remove the jars from the water and place them on a clean towel or cooling rack. Let them cool undisturbed for 12–24 hours. You should hear a “pop” sound as the lids seal. After cooling, check the seals by pressing the center of each lid—it should be firm and not flex. If any jars didn’t seal, refrigerate them and use within 3 weeks.
Step 9: Rest and Enjoy
For the best flavor, let the jam rest for at least 24 hours before opening. Store sealed jars in a cool, dark place for up to 1 year.
Refrigerator Version (No Canning Required)
Follow Steps 1–5, then ladle the hot jam into clean glass jars or containers, leaving ½ inch of headspace. Let the jars cool to room temperature, then seal and refrigerate. These refrigerator preserves will keep for up to 3 weeks in the refrigerator.
Serving Suggestions
- Toast and Biscuits: Spread generously on toast, English muffins, biscuits, or scones.
- Yogurt and Oatmeal: Swirl into Greek yogurt or stir into oatmeal.
- Cheese Boards: Pair with brie, goat cheese, or sharp cheddar.
- Glaze: Use as a glaze for grilled chicken, pork, or salmon.
- Desserts: Spoon over vanilla ice cream, cheesecake, or pound cake.
Nutrition Information (Per Serving – Estimate)
Note: Nutrition values are estimates and will vary based on specific brands and ingredient amounts used. This analysis assumes 1 serving = 1 tablespoon (about 20g).
| Nutrient | Amount |
|---|---|
| Calories | ~45–50 kcal |
| Total Fat | ~0g |
| Saturated Fat | ~0g |
| Total Carbohydrates | ~12–13g |
| Dietary Fiber | ~0.2g |
| Sugars | ~11–12g |
| Net Carbs | ~11.8–12.8g |
| Protein | ~0.1g |
| Sodium | ~2–5mg |