Mango Raspberry Jam

Total Time
20 mins
20 mins

Could sub blueberries for raspberries

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  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.
Most Helpful

5 5

Very good. Pretty sweet, I may try it with less sugar next time.

5 5

Excellent jam. Thanks for the easy to do and delicious recipe!!

5 5

Just made this from the Ball Blue canning book and it is sooooo good.