Raspberry and Mango Jam
"Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer."
- Ready In:
- 50mins
- Ingredients:
- 3
- Yields:
-
2 1/3 cups
ingredients
- 3 mangoes, about 2 lb (1 kg)
- 354.88 ml raspberries
- 236.59 ml sugar
directions
- 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.
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Reviews
-
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]
RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
