Mango Raspberry Jam

Name: Mango Raspberry Jam
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 (1 3/4 ounce) package fruit pectin; 5 1/2 cups granulated sugar

5 ingredients

6 steps

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 (1 3/4 ounce) package fruit pectin
5 1/2 cups granulated sugar

Directions

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.
6

Yields about seven 8-ounce jars.