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Peach-Mango Jam

Source of Recipe


Adapted from a recipe by Jackie Aguilar






List of Ingredients



• 4 cups peaches, peeled and crushed
  
• 2 cups mangoes, peeled and crushed
  
• 2 Tbsp lemon juice
  
• 4-1/2 cups sugar
  
• 1 pkg. Fruit Jell pectin for low- or no-sugar recipes
  






Instructions



1. Bring boiling-water canner (half-full with water) to simmer. Wash and sterilize jars. Wash and dry screw bands. Pour boiling water over flat lids in saucepan, off the heat. Let stand in hot water until ready to use.
   
   
2. Measure exact amount of prepared fruit into large pot. Add lemon juice. Measure exact amount of sugar into a separate bowl. Remove 1/4 cup of the sugar into a small bowl and mix with the pectin; stir this mixture into the prepared fruit. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat. Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
   
   
3. Ladle quickly into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on rack in canner. Water must cover jars by 1 to 2 inches. Add boiling water, if needed. Cover; bring water to a gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger.
   
   Makes approximately 8 cups.