- 500g of peeled and pitted peaches
- 1 mango
- 400g sugar
- Juice of ½ a lemon
- Chop and cube the peaches and peeled mango.
- Place them in a heavy-bottomed saucepan with the lemon juice and sugar then mix and leave it to stand for one hour to release their juices.
- Now bring to a medium heat for about 30 minutes, stirring occasionally, (don’t let it stick to the bottom).
- Then place the jam into sterilized jars.