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.
- Peel mangoes, remove pits, and puree flesh in a blender or food processor.
- 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.
- Ladle into jars and seal and keep in the refrigerator up to 4 months, or freeze.
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]