Prepare the mangoes by coarsely pureeing fruit in a food processor- not entirely, but enough to break up sinewy flesh of fruit. Spray interior of preserving pot with nonstick cooking spray. Combine mangoes, peaches, lime juice, lime zest and sugar in a pot ans stir to combine. On medium heat, sissolve sugar. As mixture begins to foam, remove foam with slotted spoon. Increase heat to medium-high ( jam should be allowed to boil gently) and cook until jam tests done ( 220 degrees) Ladle into hot sterilized jars to within 1/8 inch of jar top. Wipe jar rims, remove air bubbles with a sterilized knife and place lids on top. Process in boiling water bath 15 minutes. **Drop the peaches into boiling water for 1 minutes and then into cold water and remove skins if you prefer no skins in your preserves. Recipe by: Pastapest Posted to MC-Recipe Digest by Suzy Wert on May 15, 1998