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Ingredients

  • 2 cups finely chopped nectarines or peeled peaches

  • ¼ cup lemon juice

  • 7 ½ cups sugar

  • 2 cups finely chopped, peeled mangoes

  • ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions

  • In a 6- to 8-quart heavy pot combine nectarines and lemon juice. Using a potato masher, crush nectarines. Stir in sugar and mangoes.

    Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.

    Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

    Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.

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Nutrition Facts

69 calories, 0 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 0 mg sodium, 18 g carbohydrates, 0 g fiber, 18 g sugar, 0 g protein.

Reviews (2)

Most helpful positive review

07/23/2018
Really, 71/2 cups sugar to 4 cups fruit? The fruit combination is great. But, this stuff is lethal!!!!!!! I have naked fruit in the freezer, if I want preserves for anything, I take out an appropriate amount nuke a few seconds strain and mash with a fork. If the fruit is a little bitter/sour I sprinkle a few grains then taste. I want to taste the fruit, not a pink and white bag! Usually I truly enjoy your recipes so please keep them coming!raf

Most helpful critical review

08/23/2013
Whoa! This recipe is waaaaaay too sugary. I only put in 5 cups (2 of brown sugar) for starters, and was so disappointed that the fruit taste had pretty much been wiped out at that point. I added one more fruit of each type, and the fruit flavors reappeared somewhat. I think the sugar could be cut even more. C'mon, BHG, this is the 21st century, we Americans need more fruit and less refined sugar, remember? Home canners that go to the trouble want spectacular results, not the same goo we can by at the store. Might as well buy a bag of Jelly Bellys and skip all the work. How about tracking down some healthier, fruit-honoring home canning recipes for us? This flavor combination deserves better.
2 Ratings
  • 2 Rating Star 1
  • 0 Rating Star 1
07/23/2018
Really, 71/2 cups sugar to 4 cups fruit? The fruit combination is great. But, this stuff is lethal!!!!!!! I have naked fruit in the freezer, if I want preserves for anything, I take out an appropriate amount nuke a few seconds strain and mash with a fork. If the fruit is a little bitter/sour I sprinkle a few grains then taste. I want to taste the fruit, not a pink and white bag! Usually I truly enjoy your recipes so please keep them coming!raf
08/23/2013
Whoa! This recipe is waaaaaay too sugary. I only put in 5 cups (2 of brown sugar) for starters, and was so disappointed that the fruit taste had pretty much been wiped out at that point. I added one more fruit of each type, and the fruit flavors reappeared somewhat. I think the sugar could be cut even more. C'mon, BHG, this is the 21st century, we Americans need more fruit and less refined sugar, remember? Home canners that go to the trouble want spectacular results, not the same goo we can by at the store. Might as well buy a bag of Jelly Bellys and skip all the work. How about tracking down some healthier, fruit-honoring home canning recipes for us? This flavor combination deserves better.