Total Time
Prep 20 mins
Cook 30 mins

Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer.

Ingredients Nutrition


  1. Peel mangoes, remove pits, and puree flesh in a blender or food processor.
  2. Combine mango pulp, raspberries and sugar in a heavy saucepan. Bring slowly to a boil while stirring. Reduce heat and cook until thick, about 15 minutes.
  3. Ladle into jars and seal and keep in the refrigerator up to 4 months, or freeze.


Most Helpful

Been wanting to make a mango jam for a while now, & finally did it with your recipe! Easy enough to do, I thought, & the fruit combo is very, very tasty! I didn't do a regular canning but rather put the jam into 8-ounce jars & gifted most of them to friends & neighbors, keeping 2 for ourselves ~ One in the fridge & the other in the freezer! We've already found it great on toast (no surprise) as well as waffles & ice cream! Many thanks for posting the recipe! [Made & reviewed in Healthy Choices ABC recipe tag]

Sydney Mike June 23, 2011

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