Ingredients
- 700 grams sugar
- 850 grams peaches
- 250 grams mango
- 1 vanilla pod
Instructions
- Peel the peaches and mango and remove the pits, leaving just the flesh. Cut the flesh into small cubes and place into a large bowl. Cut the vanilla pod in half lengthwise and scrap out the seeds. Add the seeds to the bowl with the fruit.
- Add the sugar and the juice from the lemon. Stir to combine everything. Cover and refrigerate for 24 hrs.
- Using a handheld blender or food processor, blend the mixture to your liking.
- Transfer the fruit mixture to a large pot and bring to the boil. After 5 minutes, turn the heat down to a medium low and continue to simmer the jam. Cook for another 25 minutes.
- Transfer the jam to sterilized jars, close the lids and let cool upside down.
There is something amazing about the summer fruits we get here in Australia. They always have a delightful fragrance, and they taste so amazing. This peach, mango and vanilla jam is the perfect recipe to capture the flavor of these summer fruits, the jam goes great on just about anything, and bottled right it can make for an awesome homemade gift.
Choosing the Right Fruit
The great thing about this recipe is that it only needs a small handful of ingredients. You simply need fresh peaches, fresh mango, 1 vanilla pod, 1 lemon and sugar.
When choosing the fruit go for fresh and fragrant fruit.
Peaches – look for something that isn’t too firm and feels heavy for their size. You can choose either a white or yellow peach variety (I use yellow peaches when I make this recipe)
Mangoes – they should be slightly firm and not have squishy parts.
Vanilla Pod – I tend to get dried vanilla pods in the spice section at the supermarket. A teaspoon of vanilla bean paste can also be used as a substitute if needed.
Preparing the Fruit
To start you first need to prepare the fruit. You want to remove the skin and pits from both the mango and the peaches, leaving just the flesh of the fruit. It’s a messy process but not hard and a sharp knife definitely helps here. I tend to peel the peaches and then slice segments away from the pit. For mangoes, I cut off the cheeks on each side and then slice out the flesh.
Cut the removed flesh into small cubes and place it into a large bowl. Cut the vanilla pod in half lengthwise and scrap out the seeds. Add the seeds to the bowl with the fruit. Add the juice of 1 lemon and then add in the sugar. Stir to combine everything and then cover and refrigerate for 24 hrs.
Finishing the Peach, Mango and Vanilla Jam
After resting the fruit for 24 hours, take it out from the fridge. At this point, you want to process the jam into a smoother mixture. To do this you can either use a handheld immersion blender, or you can add the mixture to a food processor. Process the fruit to your desired liking. If you like pieces of fruit in your jam don’t process it too much, otherwise take out all lumps if you prefer a smoother jam.
Transfer the fruit mixture to a large pot and bring to the boil. After 5 minutes, turn the heat down to a medium low and continue to simmer the jam. Cook for another 25 minutes. Once cooked, transfer the jam into sterilized jars, add the lids, and leave to cool upside down.
The finished jams will keep in the fridge for up to 3 months.
