Peach Mango Jam

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.


5 responses to “Peach Mango Jam

  1. Canning anything, even “temporarily,” like 2 weeks, scares the snot out of me. But this sounds yummy!

  2. Hi Jennifer — Thanks for your comment. I keep mine in the fridge, and I’m positive it won’t last longer than a week! I’m a germaphobe, and I’m really not worried.

  3. Oh, canning shouldn’t scare you. Especially high-acid canning (like fruits, jams, jellies). It’s so easy my 7-year-old could do it (and does). Just boil your jars while you’re processing the fruit and make sure you throw out any bits that have gone bad. Then follow the USDA canning guidelines to the letter. Presto– you go to bed hot and tired, sleep like a rock, and wake up the next morning to a winter’s store of locally produced food that’s cheaper, cleaner, and healthier than anything at the supermarket.

    Still working up my nerve for low-acid canning, though. Salmonella smells. Botulism doesn’t.

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