Mango raspberry jam
Mango raspberry jam recipe in the canning category
Recipe ingredients:
- 3 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
Recipe method:
- Prepare home canning jars and lids according to manufacturer 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.
Tags: mango, raspberry, jam, recipe, canning, recipes, cooking