Mango Raspberry Jam

Submitted by Nana Lee

"Could sub blueberries for raspberries"

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 7 8 oz jars

ingredients

• 3 cups finely chopped pitted, peeled mangoes (about 3 pounds)
• 1 1⁄2 cups crushed red raspberries (about 1 1/2 pints)
• 2 tablespoons lemon juice
• 1 (1 3/4 ounce) package fruit pectin
• 5 1⁄2 cups granulated sugar

directions

1. Prepare home canning jars and lids according to manufacturer's instructions.
2. 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.
3. 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.
4. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
5. Process 10 minutes in a boiling-water canner.
6. Yields about seven 8-ounce jars.

Reviews

[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.

 

[dustygrl]

Very good. Pretty sweet, I may try it with less sugar next time.

 

[Beansy]

Excellent jam. Thanks for the easy to do and delicious recipe!!

 

[couponmommy123]

Just made this from the Ball Blue canning book and it is sooooo good.