In order to preserve them and prolong their season, I combined them with mangoes and turned them into delicious jam.
I pureed mangoes before cooking and cut peaches in little cubes. You can cube mangoes, too, if you like your jam chunkier.
There is no pectin in this recipe. I didn’t plan to keep this jam for a long time, so I used only a small amount of sugar. If you want to preserve it for longer, double the amount of sugar and process jars in boiling water bath for 15 minutes. You can also put it in plastic bags and keep in your freezer.
- 2 cups mangoes ; pealed about 2 fresh mangoes
- 3 cups peaches ; unpeeled about 3 fresh peaches
- 1 cup sugar
- 1 teaspoon vanilla extract
Coarsely chop or puree mangoes. Combine mangoes, peaches, and sugar in a pot and stir to combine.
Boil for 40 to 50 minutes, until thick and the proper consistency for a jam. Add vanilla extract.
Pour Mango Peach Jam into hot sterilized jars and seal. Process in boiling water bath 15 minutes.