Yep....you'll be fine!
Linda C

Thanks Linda!

I have them marinating now - it smells wonderful!

Alexa

It isn't a dumb question. In canning, mangoes don't generally sub for peaches. Ripe mango has a much higher pH than peaches and can present safety challenges.

However,as LindaC said, in this case you're OK because there's enough lemon juice to work with mangoes as well as peaches. (The Mango-lime version of that recipe calls for 6 cups mangoes chopped and 6 T. fresh lime juice.)

But you were right to ask and in most cases canning with fresh mango you couldn't substitute. That's particularly true in salsas.

Carol

WOW! Thanks Carol! I guess I had a reason to be cautious. I am still struggling with when you can wing it a little and when you need to follow the letter of the law. Mango Peach is one of my favorite flavor combinations so I am really glad this will work. Of course, it smells so luscious right now I could probably eat a huge serving just warmed over vanilla ice cream (and I dont even like ice cream LOL!)

Thanks so much for the explanation and I will not hesitate to ask questions of this sort in the future,.
Alexa

I'm too late but Carol and LindaC have amply answered the question, so it's no matter.

How did it come out? And Alexa, there's no such thing as a stupid question.

Annie

Annie - OMG it is sublime!

I guess I really hadn't thought this recipe through, but I expected it to be sort of the consistency of store bought jam. It is more like peach butter (I had peeled the peaches) so I guess the lack of pectin (that is usually in the fruit skin right?) changed it to a preserve/butter rather than a traditional jam. My DH who is not a big fan of jam/jelly smelled it cooking yesterday and asked if I would make biscuits for breakfast today so he could try some. That in itself is a ringing endorsement LOLOLOL!

Thanks again everyone for the advice, I really appreciate it!

Alexa

Lack of acid is one reason peaches and papayas don't "gell" all that well. But I just greatly prefer the taste of a jam or preserve without the added pectin and extra sugar it requires. So I have learned to live with runny peach preserves. One trick is to macerate the fruit overnight in the sugar and then take it out and boil the sugar syrup down before adding the fruit back in. That helps your fruit hold its shape in the jam better. That's what's known as the "old fashioned" method of making preserves. I think that is to contrast with the "newer" methods which rely on commercial pectin.

I didn't answer because I don't know anything about papayas. I know they sub for peaches in quick breads and the like, but I didn't know about canning. Since they are not recommended to sub for peaches in peach salsa, I didn't know about jam. Somewhere I thought I recalled seeing a chart that listed the acidity levels of various fruits, but I can't remember where. I do know that guidelines for canning papayas are not listed in my old Ball Blue Book of Canning although I would guess perhaps they are in the newer ones. I assumed that with the sugar and acid levels you would be ok. I seem to recall using a bit of mango in that chutney we made, but it was high sugar, high acid with a lot of added vinegar. I don't know much about mangos, I have a tendancy to cut myself trying to get the fruit off of them so I don't buy them lol!

Alexa, I often make "fruit spreads". I try to avoid Sure Jell and commerical pectin because it's so inconsistent it ticks me off. So I cook and I cook and I cook and eventually it either jells or gets thick, like fruit butter. Sometimes it turns to taffy, LOL.

Still, I like more fruit than sugar and nearly always come up with something good, even if not what I expected, so welcome to the wonderful world of homemade jam, LOL.

Did you get biscuits for breakfast?

Annie

Yes indeed there were homemade biscuits for breakfast this morning and the whole family enjoyed them! The Peach "stuff" was awesome and everyone (with the exception of the picky one) loved it slathered on the fresh warm biscuits. The picky one said it was okay, but he doesn't want it again LOL! That is to be expected though - he's like Mikey - he hates everything LOLOLO!

Thanks for all the advice and hand holding - you helped me make this effort a huge success!!!!

Alexa

Kudos to the picky one. He tried it and that's terrific.

I'm so glad that preserve worked for you. Welcome to the world of jams and jellies without commercial pectin. It's a great irony that traditional preserves call for less sugar than the pectin-added ones (unless you're using the reduced sugar kinds). There's a more intense and yet sweet fruit flavor.

Carol