Mango Raspberry Jam

Yield: about 7 (8 ounce) jars

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.