Peach and mango is a pretty popular combination for drinks and salsas, so I figured that it wouldn’t be such a stretch to turn it into a jam.
My mom makes her own jam from the beachplum bushes around her house. She’ll spend a whole day canning. I knew I didn’t want to embark upon that kind of undertaking, and luckily, I didn’t have to.
She doesn’t use pectin, which speeds up the gelatinization process (and preserves lots of nutrients that would have otherwise boiled out). She also sterilizes the jars, which I didn’t do. It means that the jam can’t be kept for months like hers, but it was so much easier and cheaper (because all I needed to buy was the jars, rather than all of the equipment) to do it this way. Because I didn’t sterilize the jars, this jam should be used within 2 weeks after making it. To sterilize them, follow the instructions here.
The recipe states that it makes enough jam to fill 4 half-pint jars; it came out to just under that for me.
Adapted from the insert that came with the package of pectin
- 4 c. fresh fruit (I used 3 medium-sizes peaches and 2 mangoes, all quite ripe.)
- 1 c. orange juice without added sugar or preservatives
- 2 Tbsp. lemon juice
- 1 package Ball brand No Sugar Needed fruit pectin powder (You can find this with the canning supplies at the supermarket. The brand isn’t too important; I only specify it because the recipe I used came in the insert.)
- 1 Tbsp. honey
- Chop the fruit finely and add to a pot over high heat. Don’t put the fruit in the food processor; it’ll break up the pectin that naturally occurs in the fruit. If the fruit is too chunky, mash it up with a potato masher instead.
- Add the orange juice and lemon juice and stir well.
- Gradually stir in the pectin powder, making sure to whisk vigorously while doing so to prevent lumps. Bring the mixture to a full rolling boil.
- When the mixture comes to a boil, remove the pot from the heat, add the honey, and stir. Return to the heat and let the mixture boil again for 3 minutes, stirring constantly.
- Remove from the heat, skimming any foam from the surface if necessary.
- Ladle the hot jam into glass jars. Center the lid on the hot jar, then put the band over the lid and tighten. The hot air will create a vacuum, which seals the jars.
- Let sit undisturbed for 12-24 hours so that the jam can set.
If you’re into that sort of thing, you can cover the lid with some cute gingham fabric, tie a bow around it, stick a label on it, and give it to someone as a nice housewarming or thank you gift. Or just hog it all for yourself; that’s okay, too.
This jam kind of tastes like orange marmalade, but sweeter. The orange, peach and mango flavor combination gives the jam a bit of a tropical vibe. I highly recommend using honey versus white sugar or Splenda; honey isn’t as cloyingly sweet. I bet the syrupy molasses flavor of brown sugar would be great though. When I opened up the jar 12 hours later, I saw that the consistency is a bit thicker than I expected (a bit more like preserves), which is probably a result of using the whole packet of pectin. I like it, but if you don’t, I might cut back to 3/4 of the packet.