Preparation:
Prepare mango by coarsely pureeing fruit in a processor - just enough to
break
up sinewy flesh of fruit.
Spray interior of preserving pot with non-stick cooking spray. Combine
mango,
peaches, lime juice, lime zest and sugar in pot and stir to combine. Heat on
medium heat to dissolve sugar. As mixture begins to foam, remove foam with
slotted spoon.
Boil gently until jam tests done. Ladle into sterilized jars and process.
5 to 7 half pint jars |
