Mango and Peach Jam

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15

Cook Time 45

Resting Time 1

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.