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Mango Raspberry Jam

RG

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

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. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
  3. 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.
  4. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
  5. Process 10 minutes in a boiling-water canner.

Yield: about seven 8-ounce jars


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