Peach Mango Jam with Vanilla Recipe

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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.

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.

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

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.