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    You are in: Home / Recipes / Raspberry and Mango Jam Recipe
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    Raspberry and Mango Jam

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JenSmith's Note:

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

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    Units: US | Metric


    1. 1
      Peel mangoes, remove pits, and puree flesh in a blender or food processor.
    2. 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. 3
      Ladle into jars and seal and keep in the refrigerator up to 4 months, or freeze.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on June 23, 2011


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry and Mango Jam

    Serving Size: 1 (1392 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 632.0
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 5.9 mg
    Total Carbohydrate 159.8 g
    Dietary Fiber 12.0 g
    Sugars 148.0 g
    Protein 4.4 g

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