Peach Mango Bavarian Cream Jam

I wanted to be sure all the jam recipes from our Jam session this last week where here on the blog. So, one final recipe this week that will be sure to please. This jam has vanilla bean and some hints of spice. I think you will adore it. I know we do. If you have never made jam before, please see the section on Home Canning Safety 101 . I also have a few other Home canning recipes
here. Though I must admit, my group site has a much larger collection. Hopefully this recipe will give you a good starting place. It's a fairly easy jam to make, especially if you use frozen fruit and just defrost it and mash it. It saves on the prep work. It helps when you mash the fruit with a potato masher right in the pan over the heat. However, if you do this, you have to pretend to be a wild native out it the jungle and shake your hips. Somehow that makes the jam taste better. Really.

Peach Mango Bavarian Cream Jam

2 lb peaches (weight after peeling and mashing)

1 lb mango (weight after peeling, chopping and mashing)

1/4 cup lemon juice

7 1/2 cups sugar

1 tsp vanilla bean paste

1/4 tsp Bavarian Cream LorAnn flavored oil

1/4 tsp Amaretto LorAnn flavored oil

1/4 tsp salt

1/8 tsp fresh grated nutmeg

1 pouch liquid Certo pectin

8 1/2 pint jelly jars, lids and rings

Directions:
Prepare boiling water canner. Heat and sterilize jars. Simmer lids in hot water 5-10 minutes, do not boil.
2) Combine peeled mashed peaches and mangoes in a large 2 quart heavy bottom pot add sugar and , lemon juice and flavors salt and nutmeg. Bring to a full boil that cannot be stirred down, stirring constantly. Stir in the pectin. Boil hard for 1 minute stirring constantly. Stir well. Remove foam if necessary.

3) Ladle hot jam into hot sterile jars leaving 1/4 inch head space. Remove air bubbles. Wipe rim with a clean cloth. Center hot lid on jar. Apply band and adjust until it is fingertip tight.
4) Process in a boiling water canner for 10 minutes at sea level (adjust for altitude). Remove jars and place on a clean kitchen towel. Allow to cool undisturbed at least 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This jam may take about a week to get to completely set.

There you go.