Peach-Mango-Ginger Freezer Jam
About This Recipe
- 2 cups crushed mango (about 1 large whole mango)
- 2 cups crushed peaches (about 7 small peaches)
- 2 teaspoons grated fresh ginger
- 2 tablespoons lemon juice
- 1 ½ cups sugar
- Pectin (see below)
Mix together 2 cups crushed mango (about 1 large whole mango), 2 cups crushed peaches (about 7 small peaches), 2 teaspoons grated fresh ginger, and 2 tablespoons lemon juice.
If using Ball instant fruit pectin: Mix together one packet of Ball instant fruit pectin with 1 ½ cups sugar. Stir pectin/sugar mixture into fruit for three minutes. Transfer the jam into small jars or containers and refrigerate until jam is set.
If using Pomona's Universal: Add the sugar to the crushed fruit and then stir the prepared pectin (¾ cup boiling water blended very thoroughly with 3 teaspoons pectin). Add 4 teaspoons calcium water and stir for about 2 minutes.