Peach Mango Jam Recipe

  • 4 cups Peaches (peeled, pitted and chopped)
  • 2 cups Mango Juice (100%)
  • 1 tablespoon lemon juice
  • 1 teaspoon Butter (I cant believe its not butter)
  • 3 cups Sugar (measured and set aside)
  • 1 box Pectin (Ball, low sugar/no sugar)
To preparing peaches: Peel, remove pits and chop. Combined peaches, mango juice, lemon juice, and pectin in a medium saucepan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring occasionally. Add sugar all at once, stirring until sugar is completely dissolved and bring back to a hard boil. Boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
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