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Peach-mango jam

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Ingredients for 1 servings:

  • 600 g peach(s), prepared and weighed
  • 400 g mango(s), prepared and weighed
  • 1 dash of lemon or lime juice
  • 1,000 g gelling sugar (1:1)

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 3 minutes

Peel and pit the peaches. Puree the flesh and add a dash of lemon or lime juice. Peel and stone the mango, cut the flesh into small cubes, and fold it into the peach puree. Stir in the gelling sugar and let stand, covered, for about 15 minutes. During this time, clean the jars and lids, then leave them in the hot water. Bring the fruit mixture to a boil, stirring frequently. When it’s boiling, simmer for at least 3 minutes, stirring continuously. Test for settling and let it simmer for another minute if necessary. 3 minutes was sufficient for me. Immediately fill the hot jars with jam and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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