Mango Raspberry Jam
OtherVegetarianIntermediate1 min
Ingredients
Servings
4
- 3 cup finely chopped, pitted, peeled mangoes (about 3 pounds)
- 0 cup crushed red raspberries (about 1 1/2 pints)
- 2 tbsp lemon juice
- 1 package fruit pectin
- 0 cup granulated sugar
Instructions
- 1
Prepare home canning jars and lids according to manufacturer's instructions.
- 2
Combine mangoes, raspberries, lemon juice and pectin in a large saucepot.
- 3
Bring to a boil over high heat, stirring occasionally.
- 4
Add sugar, stirring until dissolved.
- 5
Return to a rolling boil.
- 6
Boil hard 1 minute, stirring constantly.
- 7
Remove from heat.
- 8
Skim foam if necessary.
- 9
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
- 10
Wipe jar rim clean.
- 11
Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
- 12
Process 10 minutes in a boiling-water canner.
- 13
Yields about seven 8-ounce jars.
Tags
joy-of-canningother
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.