Small Batch Mango Peach Jam
Originally published August 26, 2020. Updated on 6/24/2021
The other day, I set about to make a single jar of peach jam, for my Small Batch Peach Jam post.
Just as I’d gotten everything all chopped up, measured out, and good to go, I noticed a mango on the counter. It was definitely getting up there in ripeness, and needed to be used right away.
I took a quick look at our schedule for the next few days, determined that there really wasn’t anywhere good to shoehorn it in, and sighed. I hate wasting food.
It was doubly bad with this mango, because it was pretty perfect.
So, I did exactly what my husband would expect of my ADD nature - dropped what I was doing to tweak my recipe and came up with a new use for the mango on the spot.
I was already pretty set on making my peach jam, but I happened to have another peach that wasn’t spoken for, so ... yeah. Instead of just making one small pot of jam, I was making 2.
I like to think of it as efficiency! If I’m going to be babysitting a pot of jam for 45 minutes, I may as well do the same for a second one.
Much like with the Small Batch Peach Jam, this jam is designed to not require pectin, to make a single jar worth, and to not require actual canning procedures.
Let’s get into some of the specifics of this recipe, though:
Before we get going with the recipe, I’d like to discuss the ingredients:
Use a big, beautiful, VERY ripe mango. You want it to really break down in this, so use one that's a bit squishy when squeezed... but not BROWN.
Use a vegetable peeler to get the skin off, the cut - or tear - as much of the fruit off the pit as you can.
Use a fresh freestone peach, as ripe as you can get it.
You want it ripe enough that it's a royal pain to use a vegetable peeler on. Sometimes you can just pick the skins off a REALLY ripe peach, with no preparation.
Otherwise, you can blanch it.
Blanching A Peach for Peeling
- Cut a small “X” in the peach skin.
- Carefully drop it in a pot of boiling water for 15 seconds, or until you can see the skin peeling back from the cut marks.
- Remove from the boiling water, dump them it in a big bowl of ice and water for 30 seconds.
- Use your fingers to peel the skin off the peach.
To be honest, I usually just use the vegetable peeler and curse while I make a mess - especially when only dealing with a single peach. Your mileage may vary 🙂
Either way, I really do recommend removing the skin for this jam, as leaving the skin on gives it a weird texture and doesn’t look as nice.
Use plain white granulated sugar for this, as brown sugar will overpower the flavour and give it an ugly colour.
Nah. Just as weith the Peach Jam recipe I made this for when I just want a bit of jam, and don’t want to hassle with canning and such. Making jam can be a big production and I wanted this nice and simple.
Some fruit has a lot of pectin, so you can just rely on the pectin and added acid to react with the sugar and gel up normally,
Peaches and mangoes don’t have a ton of pectin, however, so more about cooking it down to a thick syrup-solid, than actually making a *jelling* jam.
It’s sort of like making a caramel, but you’re not actually browning anything or caramelizing sugars. It does produce actual jam, just without the fuss of measuring out a small amount of pectin from a package meant to be single-use
The lime juice is for flavour and texture. If you don't have/want to use lime juice, you can substitute lemon juice or calamansi juice.... but it definitely needs the acid.
FWIW, if I had had a habanero pepper on me at the time, it absolutely would have made it into this jam. While the jam is fantastic on its own, next time I'll be adding some fresh habanero to it.
If you're going that way, use gloves to get just the flesh of the pepper - no ribs or seeds. Decide how much you want to use - I'd use between ½ - 1 habanero per batch - and finely chop it up.
Add it to the mix with the mango and peaches, right at the beginning.
Just like with the Small Batch Peach Jam, I specifically designed this jam to NOT need canning, However, if you want to do a bigger batch, you can - you’ll just want to actually can the jam.
So here is what you’ll need to do, to change this from a refrigerator jam to a properly canned jam:
1. Buy new jar lids - just the flat pieces. You shouldn’t reuse the lids for actual canning, but you CAN reuse jars and the rings.
2. Actually sanitize/sterilize your jam jars, lids, rings, funnel, and ladle. You can do this with heat - in a dishwasher - or you can use a chemical sanitizer, like Star-San . This is something you would have on hand if you’re into brewing Homemade wine.
3. Once you’ve got everything sanitized / sterilized, wash your hands well, and be careful not to touch anything in areas that will touch the food - the underside of the jar lids, the inside or rims of the jars, etc.
4. As you’re making the jam, get a large pot of water boiling. It should be wide enough to accommodate all the jam jars you’re going to use, and have enough water in it to cover the jars by about 1" when they’re in there.
FYI: This recipe makes 1 jar. If you triple the recipe, you’d need 3 jars... on paper. As each batch may have slightly more - depending on how big your peaches are - I recommend adding an extra jar. 4 jars for a triple batch, 5 for a quadruple batch, etc.
You may not end up using that extra one, but it’s a lot easier - and less annoying - to prepare that extra jar/lid/etc in the batch, than to find yourself short one, when you need it!
4. After you’ve made the jam - and it’s still boiling hot - carefully use your sanitized items to ladle the hot jam into the sterilized jars.
5. Use a wet paper towel to wipe any jam off the lip of the jars. You might want to make a second pass, to be sure. This is important for the seal, and for food safety.
6. Immediately affix the lids, tighten the rings, and carefully put them in the pot of boiling water. Allow them to boil for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.)
7. Carefully use a jar lifter to remove your jars from the water. (Note: I like this set for canning. Everything you need, in one cheap package!)
8. Allow to cool overnight. I like to carefully remove the rings - without disturbing the lids - to allow it to dry out between the jar/ring. This prevents rusting.
9. The next day, check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled.
10. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
Looking for More Peach Recipes?
I’ve got you covered! Here are few favourites, or type “peach” into the search field on my site to find even more!
Balsamic Peach Bruschetta
Blackberry Peach Popsicles
Boozy Raspberry-Peach Bread Pudding
Fresh Peach Daiquiri Recipe
Fresh Peach Salsa
Fuzzy Peach Candy Cocktail
Grilled Halloumi Salad
Grilled Peaches with Lime Honey
Homemade Peach Wine Recipe
One Pan Balsamic Chicken with Peaches
Peach Cobbler Muffins
Peachy Southern Comfort Cheesecake
Rosemary Peach Balsamic Scones
Small Batch Peach Jam
Southern Comfort Peaches N Cream Popsicles
Southern Comfort Peach Pie
Spicy Southern Comfort Glazed Chicken with Grilled Peaches
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Small Batch Mango Peach Jam
- 1 Large fresh peach
- 1 Ripe Mango
- 1 cup Granulated sugar
- 1 tablespoon Lime juice
- Peel and pit the peach and mango, chop into small pieces.
- Add fruit, sugar, and lime juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
- Once mixture is boiling, turn heat down to low and simmer for 30 minutes, stirring frequently.
- As the peaches soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
- At the 30 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible “wake” for a second or two, it’s thick enough. Don’t overcook it!
- Once your jam is thick enough - it can take 45 minutes or more, heads up - remove from the heat.
- Use a clean funnel, and ladle the hot jam into a clean jam jar.
- Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
- Allow to cool to room temperature before transferring to the fridge.
- Use within 3 weeks