Recipe for Mango Raspberry Jam from the Preserving section.
Mango Raspberry Jam3 cups finely chopped, pitted, peeled mangoes (about 3 pounds)
1 1/2 cups crushed red raspberries (about 1 1/2 pints)
2 tablespoons lemon juice
1 package fruit pectin
5 1/2 cups granulated sugar Prepare home canning jars and lids according to manufacturer's instructions. Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 10 minutes in a boiling-water canner. Yields about seven 8-ounce jars.
We hope you enjoy your freshly made Mango Raspberry Jam. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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