in season: peach, mango and vanilla jam

Yum. Born out of the need to use up some on-the-way-out stone fruit from the fruit bowl, this jam was a bit experimental but worked a treat, and is deliciously sweet and tropical.

Grab these:
some peaches and mangoes- I started with about 7 peaches (some white, some yellow) and 2 mangoes
castor sugar
water
lemons
water
a big pot
kitchen scales
juicer
sharp knife

Do this:
1. Begin by preparing your fruit. Cut the mango flesh away from the skin and stone. Bob the peaches, with a cross cut into their bottoms, for a few minutes in boiling water. Peel the skin away (mind your fingers) and cut up flesh into small chunks. Weigh your prepared fruit- I ended up with about 700grams.
2. Work out how much sugar you need, based on a ratio of about 6 parts fruit: 5 parts sugar. I used about 500grams sugar because I'm not good at maths. Pop your sugar and fruit into your big pot.
3. Work out how much liquid you need, based on around 1/2 cup per kilo fruit. I juiced two lemons, then added water to make about 1/3 cup. Add this to the pot too.
4. Add vanilla extract (or the scrapings from a vanilla bean) to the mix to taste.
5. Slowly bring to the boil on medium heat to dissolve the sugar.
6. Boil gently until jam has reduced and is set. You know how to test jam, right? Put a couple of saucers in the freezer when you start. When you think your jam is ready, and the mix plops off the spoon in one continuous blob rather than dribbles in a liquid fashion, drop a small blob on your cold saucer. after a moment, run your finger through the middle of the blob. If it parts the blob, and the jam stays apart, it's ready!
7. Decant into hot, sterilised jars. I wash my (recycled) jars in hot, soapy water and rinse well. Then I place the jars and lids (up the right way) on an oven tray covered with a tea-towel. Then the jars sit in a lowish oven (150 degrees Celsius, fan-forced) for about 30mins. Put the lid on you filled jar, then upend the jar to sit on its head for just a few minutes. If you turn the jar right-side up again, before it starts to cool, you should be able to pop the seal in with your finger. This recipe made two-and two-thirds average sized jam jars. The recycled jars sealed beautifully, but the fancy-pants jar I bought new spilled when I tipped it upside-down. I think it's more of a preserving jar, perhaps.

Thanks to the Rushleigh- The At Home Chronicle for the great information about sugar, water, fruit ratios.

Do you have a stock or store cupboard at your place? Are you busy preparing summer fruits to enjoy later? I'm excited at the thought of some summery flavours to have on toast in winter. And after the success of my arancello, have plans to make some summery liqueur. What do you think- stone fruits or summer berries?