Instructions

1. In a large pot, combine the diced peaches, diced mangoes, granulated sugar, and freshly squeezed lemon juice. Stir well to combine.
2. Cook over medium heat, stirring occasionally, until the fruits soften and the mixture thickens, about 30 minutes. A gentle simmer will help to release the fruit juices.
3. In a small bowl, mix the pectin with 1/4 cup of water to create a slurry. This step helps to activate the pectin properly.
4. Add the pectin slurry to the pot and continue cooking for another 10-15 minutes, stirring frequently. The jam should reach a rolling boil and thicken to your desired consistency.
5. Remove from heat and let the jam cool for a few minutes in the pot. The mixture will continue to thicken as it cools.
6. Transfer the hot jam to sterilized jars, leaving about 1/4 inch of headspace at the top. Seal tightly with lids.
7. Allow the jam to cool completely at room temperature before storing it in the refrigerator. It can also be processed in a water bath for longer shelf-life.
8. Enjoy your homemade peach and mango jam on toast, pancakes, yogurt, or as a topping for desserts like cheesecake or ice cream!