Peach mango jam recipe?!
Answers: We got some peach mango jam from a farmers market, but have not been able to find it again. All the recipes i've found online are very basic with only sugar added. The one we found had a very distinctive spice such as cloves to it, but I'm not exactly sure. Does anyone have a recipe that sounds like this? It was GREAT!
I love the smell of fruits cooking!!!..try experimenting and come up with your own recipe,
4 peaches
2 mangos
1 clove
1 cup sugar
sounds like a good place to start
Here's my favorite site for recipes - I looked up peach-mango jam but I don't see anything with an extra ingredient like that. You might have to experiment a bit.
http://www.cooks.com/rec/search/0,1-0,ma...
we add cinnamon and cloves and a bit of black salt (a pinch for 500ml) apart from sugar.....and don't forget pectin, though peach itself will be sufficient....
Make mango and peach jam separately and combine once done. When combining the two, add 1 tsp clove, if you like 1 tsp cinnamon and/or 1 tsp vanilla
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12 c. sliced firm ripe mango
2 c. sugar
4 c. water
Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jam consistency. Stir often to prevent scorching.
Spoon into hot sterilized jars. Seal with paraffin.
To make mango butter - add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added
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Ingredients:
4 cups peeled, pitted and finely chopped peaches
2 tablespoons lemon juice
1 box (1-3/4 oz) powdered fruit pectin
5 1/2 cups sugar
Directions:
In 3 qt casserole, place peaches, lemon juice and pectin. Stir well. Cover. Microwave at HIGH 8-10 minutes, or until mixture is at a full rolling boil. Stir.
Add sugar to boiling mixture, stirring well. Microwave at HIGH 7-8 minutes more, uncovered, stirring after 4 minutes, till mixture reaches a full rolling boil again, then set time for one more minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared jars. Seal. Keep in refrigerator. For longer storage, use the waterbath canning method