Place 1-2 saucers in the freezer
Add quartered peaches and mango flesh into a large heavy based saucepan and place on medium heat. Add water and sugar and let cook on high heat until sugar has dissolved. Reduce to a medium heat and bring the peach mixture to a gentle boil for a good 30-45 minutes. Simmer gently and skim any excess foam from surface as needed until peaches are translucent and the juices are reduced by half.
Meanwhile sterilise the jars so they’re ready for the delicious jam. To do this you’ll need to wash all jars in hot soapy water and rinse well. Heat the oven to 150ºC and place all jars on an oven tray facing up and not touching each other. Pop them in the oven for 15-20 minutes. Meanwhile, place lids in a pot of boiling water and let simmer for 15-20 minutes as well. After this time, take the jars out of the oven and the lids out of the boiling water. Careful – they’re hot! Let them cool slightly to the same temperature as the jam. Never add cold jam to hot jars or vice versa. Fill the jars (a funnel makes things much easier if you have one) and place lid on immediately. Let cool.
Decorate the jars with material or wrapping paper and ribbons. I found a beautiful range at Barkly Living. I also used some small decorations to really jazz them up!
Recipe and photography by Emily Fitzgerald of Adeline and Lumiere