I created this recipe quite a few years ago and it has become one of my family’s favorite jam recipes. (second only to the strawberry freezer jam)
Whenever it’s peach season this is a great recipe to make!
Enjoy!
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- Half Sheet Baking Pan
- Silicone Spatula Set
- Mixing Bowl Set
- Parchment Paper
- Airtight Food Storage Containers
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Ingredients
- 8 cups of blended peaches & mangos (see instructions)
- 2 boxes of pectin
- 4 T lemon juice
- 11 cups of sugar
Instructions
Peel and blend the peaches and mangos. You can use any combination of peaches & mangos depending on the flavor you like. I prefer a more mild mango flavor so for this batch I used 2 mangos and about 12 peaches. You can do half and half etc. or whatever you have on hand, it's versatile. Just make sure the blended amount totals 8 cups. You can blend it as smooth or as chunky as you prefer too.
Add lemon juice and pectin too the fruit and cook until it reaches a boil. Add sugar then cook again until it reaches a boil and let it boil for 2 minutes.
Ladle into your jars and process in a water bath canner for 10 minutes, plus your altitude adjustments. I'm at 5500 feet so I always add 10 minutes making it a total of 20 minutes processing time once it reaches a full boil.
Yield: about 5 quarts