Best 5 Mango Peach Preserves Recipes

Indulge in a delightful culinary journey with our tantalizing Mango Peach Preserves – a harmonious blend of sweet mangoes and juicy peaches, perfectly preserved to capture their vibrant flavors. Embark on a delectable adventure with three enticing recipes curated to showcase the versatility of this delectable preserve. From a classic toast topper to a refreshing sorbet and an exquisite glaze for chicken, these recipes promise a symphony of flavors that will tantalize your taste buds. Get ready to elevate your culinary creations with the vibrant essence of Mango Peach Preserves, a true delight for any food enthusiast.

Let's cook with our recipes!

MANGO PEACH JAM

Mango Peach Jam image

Provided by Kitchen Nostalgia

Number Of Ingredients 4

Ingredients

2 cups mangoes ; pealed (about 2 fresh mangoes)
3 cups peaches ; unpeeled (about 3 fresh peaches)
1 cup sugar
1 teaspoon vanilla extract

Steps:

Coarsely chop or puree mangoes. Combine mangoes, peaches, and sugar in a pot and stir to combine.
Boil for 40 to 50 minutes, until thick and the proper consistency for a jam. Add vanilla extract.
Pour Mango Peach Jam into hot sterilized jars and seal. Process in boiling water bath 15 minutes.

PEACH MANGO SMOOTHIES

Peach Mango Smoothies image

With frozen peaches and mangos, these quick and easy smoothies taste like something from a tropical vacation.

Provided by Jennifer Segal

Categories Breakfast & Brunch

Time 5m

Yield 1 smoothie (recipe may easily be doubled)

Number Of Ingredients 6

Ingredients

1 cup peeled and sliced peaches, cold (frozen peaches should be thawed)
½ cup chopped mangoes, cold (frozen mangoes should be thawed)
¼ cup mango nectar, cold
½ of a banana
2 teaspoons sugar or honey (optional)
2 ice cubes

Steps:

Combine all of the ingredients in a blender and purée until completely smooth. Pour into a tall glass and enjoy cold.

Nutrition Facts : ServingSize 1 smoothie, Calories 192, Fat 1g, Carbohydrate 48g, Protein 3g, Sugar 39g, Fiber 5g, Sodium 5mg, Cholesterol 0mg

PEACH-HOT PEPPER JAM

Peach-Hot Pepper Jam image

Excite your taste buds with our delicious Peach-Hot Pepper Jam. Our sweet and spicy Peach-Hot Pepper Jam is one of our favorite summertime spreads.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 1h5m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 7

Ingredients

2 cups finely chopped peeled peaches (about 1-1/2 lb.)
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers (about 10)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip below.)

Steps:

Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

PEACH JAM

Peach Jam image

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h30m

Yield Makes 3 cups

Number Of Ingredients 4

Ingredients

3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

Steps:

Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

CERTO MANGO JAM

CERTO Mango Jam image

Find out how to preserve perfectly ripened mangoes with this mango jam recipe! Get out the fruit pectin and let's make some CERTO Mango Jam.

Provided by My Food and Family

Categories Home

Time 45m

Yield About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Number Of Ingredients 5

Ingredients

4 cups prepared fruit (about 5 medium fully ripe mangoes)
2 Tbsp. fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Peel and pit mangos. Grind or crush fruit thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

Tips:

Use ripe, fresh fruit for the best flavor and texture.
If you don't have a candy thermometer, you can test the preserves by placing a small amount on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
To store the preserves, pour them into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 10 minutes.
The preserves will keep for up to a year in a cool, dark place.

Conclusion:

Mango peach preserves are a delicious and easy way to enjoy the flavors of summer all year long. They can be used on toast, waffles, pancakes, or yogurt. They also make a great addition to charcuterie boards or cheese plates.