Strawberry Peach Mango Jam

 

This beautiful summer jam comes from Plate fete, along with her gorgeous photos. It is bright and fresh and looks {almost} too pretty to eat! 

Makes about 1 quart of jam. 

Cook's Note: This jam will be best when made with the ripest fruit possible - not spoiled, but close to it.  It is the perfect way to use "ugly fruit" - i.e. bruised, somewhat shriveled specimens. The fruit will be at its sweetest and most flavorful stage when it looks a little too ripe for out-of-hand eating. 

4 medium ripe, yellow peaches, peeled* and halved 

3 cups fresh strawberries, hulled and halved (about 1 quart)

1 ripe mango, cut into cubes 

1 1/2 cups sugar**

1/3 cup water

*Cook's Note: If your peaches are very ripe, a vegetable peeler will do the job nicely, however, if your peaches are still somewhat firm, or you are working with larger quantities, feel free to use the blanching method - it's a breeze and soooo satisfying. 

**Cook's Note: You may not wish to use the entire 1 1/2 cups of sugar.  This ratio is based on fruit that is a little less than ideal.  If your fruit is very sweet, you may be able to reduce the amount to 1 cup.  Feel free to begin with 1 cup (no less though) and add the additional sugar towards the end of the cooking process, after you have been able to taste the mixture and gauge its sweetness. 

Select a heavy bottomed, 3-quart saucepan and add prepared fruit, sugar, and water.  Place over medium high heat and bring to a soft boil.  Once boiling, reduce the heat to medium and cook for 15-20 minutes, until the fruit is very soft.  

Remove the pan from the heat and allow it to cease boiling and cool just slightly.  Using an immersion or stand blender, puree the fruit mixture until very smooth.  

Return the puree to the pot and place over medium heat.   If the jam appears to be getting too hot and is popping or splattering, you may need to reduce the heat to low.  Cook, stirring often, until thick - about 15-20 minutes.  Remove from heat and allow to cool to room temperature.  The jam will thicken further as it cools.  

Transfer to jars or airtight containers and store in the refrigerator for several weeks. If you prefer to use canning jars, process in a water bath for 10 minutes.