Mango Raspberry Jam

Name: Mango Raspberry Jam
Total time: 11 min
Yield: 4 servings
Cuisine: Other
Ingredients: 3 cup finely chopped, pitted, peeled mangoes (about 3 pounds); cup crushed red raspberries (about 1 1/2 pints); 2 tbsp lemon juice; 1 package fruit pectin; cup granulated sugar

Mango Raspberry Jam prepared as a finished dish

Total: 11 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.