Mango Raspberry Jam

Recipe by Nana Lee
READY IN: 40mins




  • 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.