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–+ servings
An open jar of mango peach jam next to a slice of toast on a plate. The toast is generously spread with the jam.
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5 from 4 votes

Small Batch Mango Peach Jam

When you're looking for a small batch of something fun and a bit exotic, try this Small Batch Mango Peach Jam! No canning - or pectin - required.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast, Condiment
Cuisine: American
Servings: 12 - 1 x 8 oz Jam Jar
Calories: 80kcal
Author: Marie Porter

Equipment

  • 8 oz jam jar

Ingredients

  • 1 Large fresh peach
  • 1 Ripe Mango
  • 1 cup Granulated sugar
  • 1 tablespoon Lime juice

Instructions

  • 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

Nutrition

Calories: 80kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 53mg | Fiber: 1g | Sugar: 20g | Vitamin A: 227IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 1mg