Mango Raspberry Jam

"Could sub blueberries for raspberries"
photo by dicentra photo by dicentra
photo by dicentra
Ready In:
7 8 oz jars




  • Prepare home canning jars and lids according to manufacturer's instructions.
  • 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.
  • 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.
  • Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
  • Process 10 minutes in a boiling-water canner.
  • Yields about seven 8-ounce jars.

Questions & Replies

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  1. Sabrina D.
    We have plenty of diabetics on our gift list so we always make low sugar recipes. I tried this recipe cutting the sugar down each time. 3 cups of sugar is PLENTY! The fruit POPS and it is still plenty sweet. Just use low/no sugar pectin and your golden.
  2. dustygrl
    Very good. Pretty sweet, I may try it with less sugar next time.
  3. Beansy
    Excellent jam. Thanks for the easy to do and delicious recipe!!
  4. couponmommy123
    Just made this from the Ball Blue canning book and it is sooooo good.


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