Mango Raspberry Jam

Instructions

1. 1

   Prepare home canning jars and lids according to manufacturer's instructions.

2. 2

   Combine mangoes, raspberries, lemon juice and pectin in a large saucepot.

3. 3

   Bring to a boil over high heat, stirring occasionally.

4. 4

   Add sugar, stirring until dissolved.

5. 5

   Return to a rolling boil.

6. 6

   Boil hard 1 minute, stirring constantly.

7. 7

   Remove from heat.

8. 8

   Skim foam if necessary.

9. 9

   Ladle hot jam into hot jars, leaving 1/4-inch headspace.

10. 10

    Wipe jar rim clean.

11. 11

    Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

12. 12

    Process 10 minutes in a boiling-water canner.

13. 13

    Yields about seven 8-ounce jars.