Sunday, June 27, 2010

Spiced Peach Mango Jam

 I have become obsessed with the Homemade Jams. You will too once you try some homemade Jam. You wouldn't want to buy from store. Also Jams are so easy and simple to make and don't even take much time. Recently we went to Fredericksburg, TX for camping and hiking over the weekend and on our way back stopped for fruit picking. It was so much fun. We picked Peaches and Blackberries. These freshly picked Peaches taste so wonderful. They are so sweet and full of flavor. We picked almost 10 lbs of Peaches that we have been eating every day.

Look at this cluster of Peaches hanging from the tree.....Beautiful! Right?
 How could I not use these delicious Peaches to make Jam and Mango being my favorite fruit had to be a part of it. This time I added some Ground All Spice to the Jam and this added that extra something to the Jam. Loved it. We have been enjoying this delicious Jam with the Bread and Homemade Bagels.

                                                           Yummmyyy....Its so delicious!!

Here is the most simple and delicious recipe for the Spiced Peach Mango Jam (Click here for printable recipe)

Ingredients:
3 Cups Pureed Peaches ( Washed, Skin removed and Pureed in a mixer)
1 Cup Pureed Mango Pulp ( Remove the peel and inner seed. Take the pulp out and make Puree of it)
2 Cups Sugar
1 Tsp Ground All Spice
1 Tbsp Lemon Juice
2 Tbsp Butter

Method:
1. Put all the chopped Peaches and Mango into a food processor or mixer, and make them into a puree or mash them using a masher. ( Whatever suits you best)
2. Pour the pureed fruits into a bowl.
3. Add the Sugar, All Ground Spice and Lemon Juice. Mix well. Keep it aside for 30 min.
4. After 30 min, Heat a pan and add the mixture to it.Stir over low heat until sugar is dissolved.
5. Increase heat to high, and bring the mixture to a full rolling boil.
6. Put the flame to medium low and add the Butter now and Boil stirring often until most of the liquid is absorbed and mixture thickens. It could take approximately 20-25 minutes.
7. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait for 1 minute; remove plate from freezer, Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger); its ready.
6.After jam passes the gel test, remove from heat. Pour warm jam into sterile jars. Give the Jar Water-bath for 15 minutes.
7. Seal and refrigerate for upto 3-4 months.

 Notes:
 How to give Water-bath to Jars: 
a. It's suggested to put jars into a canner that contains simmering water.
b. After adding jars, add boiling water to bring water half way to the Jar.
c. Bring water to a rolling boil. Set timer and process for 15 minutes.
d. Remove jars from canner immediately after timer sounds.
e. Cool for 12-24 hours on a rack or on the counter.
f. Do not retighten screw bands after processing.
g. After jars are cooled, remove screw bands, wipe jars.
h. Store jars in a cool, dark place.

12 comments:

Rachana said...

Thats a lovely combo for a jam! Beautiful Clicks!

Parita said...

Interesting combo! Jam looks lovely!

Ms. WhitePlates said...

What a lovely jam! I like a little bit of spice in mine also, it really does an extra bit of depth. I started making jam last year and now I can stand the store-bought stuff!

Niloufer Riyaz said...

lovely jam

Priya said...

wat a fabulous combo for jam, looks yummy..

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Vegetarian Zest said...

This is one mouth watering recipe.Love it.

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Abner Nancy said...

Writing
his is one mouth watering recipe.Love it.

Anonymous said...

I'v just summer tried making jam for the first time. I saw this recipe and I am wondering why there is no pectin added. If I need to add it how much would I use. Also I had a bumper crop of apricots this year and was wondering if I could replace the peaches with apricots.

Madona Cruise said...

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