If you couldn't tell, I've been in Jam Mode ever since berry season started. Even though we picked fresh blackberries last night, my husband and I realized we had to use up the left-over mangos from the Strawberry Mango Jam we made earlier. I wasn't quite sure what I wanted to do with them. I had wanted to make a batch of the Vanilla Peach Bourbon jam sans bourbon, so I decided to make some adjustments to that recipe and make Vanilla Peach Mango! I know there are recipes online for Vanilla Peach Mango jam, but I decided to go with adjusting the one I previously used. Since the original recipe called for 6 lbs of peaches, I made adjustments to replace some with my leftover mangos.
This is the original recipe I adjusted:
After peeling and pitting the peaches and mangos, I pureed them in the food processor. It made for a nice, smooth texture. I added my ingredients, cooked, and before I knew it, it was bath time!
The after-bath... (Haha snarf, punny)
We had about 1/3 of a pint left over so I let that cool and put it in the fridge. This is the finished texture the following day after it had been refrigerated.
Good stuff! The finished product did come out a little tart, but I love it!
Now to make some thumb print cookies to test it out!
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