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    Home » Summer Recipes » Peach Mango Jam Recipe | Step by Step Instructions

    Peach Mango Jam Recipe | Step by Step Instructions

    Published: Aug 25, 2011 · Modified: Oct 26, 2020 by Pavani · 32 Comments

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    Delicious homemade peach mango jam with pectin is an easy to make recipe that uses pectin to set. It is flavored with vanilla and is perfect on just about everything.

    Glass jars with peach and mango jam

    Here is the perfect recipe to use up those fresh summer peaches and mangoes. This jam is easy to make and is a perfect afternoon project.

    Fresh summer fruit are highly irresistible. Their sweet smell and taste is absolutely amazing. So, I can't help myself from buying crates of these lovely fruit.

    I recently bought a crate each of mangoes and peaches. We ate half of them just as is. But I saved some to make this jam. So I can enjoy a bit of summer later in the year.

    Store this delicious peach mango jam in the fridge for up to 3 months. Great on toast or even with roti.

    White plate with toast with jam

    Ingredients

    This recipe needs just a handful of ingredients.

    Peaches - buy the freshest and most fragrant fruit. One good thing is that the fruit ripens even after picking. So you can buy them slightly under-ripe and finish ripening at home. Make sure to buy peaches that are heavy for their size but are not too hard (these will never ripen).

    Mangoes - again go for the freshest and most fragrant ones. They should be slightly firm and not have squishy parts.

    Orange juice - I prefer using freshly squeezed juice but feel free to use store bought. Any citrus juice can be used in the recipe.

    Ingredients - fresh mangoes, peaches, pectin, sugar, ground vanilla and orange juice

    Sugar - I used white granulated sugar. Feel free to use light brown sugar - the taste might be slightly different, but it will surely work.

    Please note I have not tried this recipe with less or no sugar and cannot vouch for the results.

    Vanilla - Traditionally whole vanilla beans are used to flavor the jam, but I used ground vanilla instead. It worked beautifully.

    Pectin - I added pectin to the jam to get a more jam like consistency. For more info on pectin, check the FAQ section.

    Instructions

    In a large heavy bottom saucepan or a Dutch oven, combine chopped fruit, sugar and orange juice and vanilla bean (if using).

    Cook on medium heat, stirring frequently until the fruit start to break down and the mixture is bubbling.

    Cook till the fruit are tender and very soft, about 15~20 minutes.

    Step by step photos showing chopped mangoes, peaches in a saucepan cooked with sugar until fruit is soft

    At this stage, you can either blend the mixture with a hand mixer for a smoother jam or mash with a potato masher for a chunkier one.

    If using ground vanilla, add it now and mix well.

    Stir in pectin and mix very well.*

    Simmer for 5-10 minutes or until jam thickens. Put a spoonful of jam on a cold plate and drag your finger through it. If it leaves a clean line - then it is ready. If not, simmer for another 5~10 minutes.

    Step by step photos showing simmering fruit, addition of ground vanilla and pectin. Cold plate showing jam that is set

    How to store homemade Jam?

    If you are into canning, then sterilize canning jars and follow the proper process of storing.

    I do not can, so I use the following method to store the jam:

    • Use clean glass jars with tight fitting lids.
    • Once the jam is cool enough to handle, pour into the jars and let cool completely before placing the lid on.
    • I keep one jar in the fridge (is good for 3 months) and one in the freezer (good for up to 6 months).

    Tips

    • Orange juice can be substituted with either lemon or lime juice.
    • It is very important to make sure that the pectin is mixed into the jam and cooked thoroughly. Otherwise it will leave a white papery residue in the jam.
    • Make sure to use clean glass jars to store the jam. If you are into canning, then sterilize the jars and can accordingly.
    • This jam can be stored in the refrigerator for 3 months and in the freezer for up to 6 months.
    • Always use a clean, DRY spoon to take the jam out of the jar. 

    Few more fruit based recipes to try

    • Mango jam
    • Peach Ice Cream
    • Mango Kulfi
    • Ambrosia
    Glass jar with jelly and bread in the background

    Frequently Asked Questions

    What is pectin?

    Pectin is a natural fiber found in plant cell walls especially in the skin of fruits.

    What is the purpose of pectin in making jam?

    It binds with sugar and the acid in fruits to form a gel or jam-like consistency.

    If fruit skins already have pectin, why do we need to add pectin separately?

    Each fruit has a varying amount of pectin and to activate requires a long boiling time. But adding commercially available pectin shortens the cooking time, which in turn results in fresher fruit flavor.

    How do you know that the jam is set?

    Put a small plate in the fridge for 15~20 minutes. Drop a spoonful of jam on the cold plate. After about a minute, run your finger through it. If it leaves a clean line without running, then it is ready. If not boil a little longer.

    Peach Mango Jam

    Peach-Mango Jam with Vanilla

    Homemade jam made with fresh peach, mango and flavored with vanilla. It's a delicious way to use up those last summer fruit.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Course: condiments
    Cuisine: American
    Servings: 1 quart

    Ingredients

    • 3~4 Medium Peaches, peeled, pitted and chopped (about 3 cups)
    • 2 Medium Mangoes, peeled, pitted and chopped (about 3 cups)
    • 1 cup Sugar
    • 2 teaspoons Ground Vanilla or 1 Vanilla bean, scraped
    • ¼ cup Freshly squeezed Orange Juice
    • 3 teaspoons Pectin

    Instructions

    • In a large heavy bottom saucepan or a Dutch oven, combine chopped fruit, sugar and orange juice and vanilla bean (if using).
    • Cook on medium heat, stirring frequently until the fruit start to break down and the mixture is bubbling.
    • Cook till the fruit are cooked through and very soft, about 15~20 minutes.
    • At this stage, you can either blend the mixture with a hand mixer for a smoother jam or mash with a potato masher for a chunkier one.
    • If using ground vanilla, add it now and mix well.
    • Stir in pectin and mix very well.*
    • Simmer for 5-10 minutes or until jam thickens. Put a tiny bit on a cold plate and drag your finger through it. If it leaves a clean line - then it is ready. If not, simmer for another 5~10 minutes.
    • Store in a clean glass jar for up to 3 months in the fridge. It can stored in the freezer for up to 6 months.

    Notes

    • Orange juice can be substituted with either lemon or lime juice.
    • It is very important to make sure that the pectin is mixed into the jam and cooked thoroughly. Otherwise it will leave a white papery residue in the jam.
    • Make sure to use clean glass jars to store the jam. If you are into canning, then sterilize the jars and can accordingly.
    • This jam can be stored in the refrigerator for 3 months and in the freezer for up to 6 months.
    • Always use a clean, DRY spoon to take the jam out of the jar. 

    Nutrition

    Calories: 27kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Hari Chandana

      August 30, 2011 at 6:49 am

      Wowwwwww... perfect and delicious combination.. looks absolutely inviting.. Awesome presentation too.. Thanks for the recipe :)Indian Cuisine

      Reply
    2. Haffa Bexi

      November 12, 2013 at 4:25 am

      Nice blog 🙂 visit mine too - http://haffaskitchen.blogspot.com/

      Reply
    3. Crystal

      March 28, 2020 at 11:15 pm

      5 stars
      What is the shelf life for this??

      Reply
      • Pavani

        April 03, 2020 at 7:42 am

        Hi Crystal, This will stay fresh for about 2 weeks at room temperature. For longer storage, I would suggest refrigerating for up to 2 months.

        Reply
    4. Lauren Vavala | Delicious Little Bites

      September 02, 2020 at 8:25 am

      5 stars
      Found this recipe at the perfect time for peach season! My son loves mangos so made a double batch to freeze some - so yummy!

      Reply
    5. Chris Collins

      September 02, 2020 at 8:32 am

      5 stars
      Peach and mango - what a glorious combination! Can't wait to try this jam 🙂

      Reply
    6. Gita

      September 02, 2020 at 8:38 am

      5 stars
      Thanks for this recipe! Now I can use up my extra mangos (and peaches) to make this jam for the kids to enjoy with parotha!

      Reply
    7. Pam Greer

      September 02, 2020 at 8:46 am

      5 stars
      I've had peach jam and I've had mango marmalade, but this combination of peach and mango sounds amazing!! Just look at that gorgeous color!

      Reply
    8. Kelli

      September 02, 2020 at 8:55 am

      5 stars
      This was such a delicious alternative to the berry jams I usually make!

      Reply
    9. Dennis Yannakos

      October 01, 2020 at 10:13 am

      5 stars
      Peach and mango are my favorite fruits! Thanks for the recipe!
      Kitchen Utensils

      Reply
    10. Wendy

      July 24, 2021 at 12:50 pm

      2 quart???? I doubled and got 3 pints

      Reply
      • cookshideout

        July 25, 2021 at 8:51 am

        Hi Wendy, recipe makes about 1 quart of jam.

        Reply
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