More of the summers harvest: Peach Jam

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3lbs peaches, skin &stones removed, chopped
1lb mango, peeled & chopped
1+2/3 cup sugar
2 Tb lime juice
1/2 a vanilla pod (= 3/4 tsp)
1/4 tsp cinnamon
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Toss peach, mango, sugar, and juice in a large bowl. Set aside covered 2hrs-24hrs (if overnight, set in fridge).
Empty bowl into high sided non reactive 10″ or 12 ” pan with halved vanilla pod.
Let simmer over Very Low heat until liquid is reduced may take an hour or more. Stir occasionally to make sure bottom is not sticking or scalding.
Meanwhile wash and sterilize jars and snap lids+ rings. Keep warm.
Heat water bath
Ready jars.
When desired thickness is reached fill jars.
(It will not be like store bought pectin jam but a little more runny)
Wipe rims, and top with lids.
Secure lids and process in hot water bath 10 or more minutes (depending on altitude).

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