I made jam again. I love making jam. This time, I had gotten peaches and mangoes from the produce seller that sets up shop at my daughter’s school gate every day. It’s a bit more expensive that what I would get at the market, but he has the best stuff!
According to Mariano, this is his favorite jam so far. It is definitely sweeter than the berry blends I usually make, but the added vanilla gives it a special flavor. I use Williams Sonoma Tahitian Vanilla, but you can use a vanilla pod, or even substitute with vanilla extract, although I haven’t tried this last option. I’m sure it’ll be fine.
Peach, Mango & Vanilla Jam
A Foodies’ Kitchen Original Recipe
2 pounds fresh Peaches
2 ripe Tommy mangoes
½ cup water
5 cups sugar
1 teaspoon ground vanilla or vanilla from 1 pod
1 tablespoon freshly squeezed lemon juice
- Cut the peaches in half and extract the pits, cut them into squares. Cut the mangoes into squares as well. Here’s our post showing you how to.
- Place the peaches and mangoes in a very large stockpot, and add the water. Cover the pot and cook, stirring frequently, until the fruit is tender and cooked through. About 20 minutes.
- Add the sugar and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
- At this point, add the vanilla. Stir to combine well. To test when the jam , you can use a candy thermometer, the finished jam will be about 220ºF, 104ºC. The whole process takes about 45 min to 1 hour. It is important to use medium heat for this, or it will burn.
- Once done, stir in the lemon juice and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.
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