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Mango raspberry jam recipe in the canning category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsC, P
    MineralsCopper

    Ingredients Jump to Instructions ↓

    1. :

    2. 3 cups finely chopped, pitted, peeled mangoes, about 3 pounds

    3. 1 1/2 cups crushed red raspberries, about 1 1/2 pints

    4. 2 tablespoons lemon juice

    5. 1 package fruit pectin

    6. 5 1/2 cups granulated sugar

    Instructions Jump to Ingredients ↑

    1. Prepare home canning jars and lids according to manufacturer instructions.

    2. Combine mangoes, raspberries, lemon juice and pectin in a large saucepot.

    3. Bring to a boil over high heat, stirring occasionally.

    4. Add sugar, stirring until dissolved.

    5. Return to a rolling boil.

    6. Boil hard 1 minute, stirring constantly.

    7. Remove from heat.

    8. Skim foam if necessary.

    9. Ladle hot jam into hot jars, leaving 1/4 inch headspace.

    10. Wipe jar rim clean.

    11. Screw band down evenly and firmly just until a point of resistance is met, fingertip tight.

    12. Process 10 minutes in a boiling water canner.

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