Ingredients for Mango Raspberry Jam
- 4 ripe mangoes, peeled, pitted, and chopped
- Red Raspberries
- 1/4 cup fresh lemon juice
- Fruit Pectin
- Granulated Sugar
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How to Make Mango Raspberry Jam
- Combine mangoes, raspberries (or blueberries), sugar, and lemon juice in a large, heavy-bottomed saucepan.
- Stir well to ensure the sugar is evenly distributed amongst the fruit.
- If using pectin, add it according to package instructions. Usually, this is done at the beginning.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat to medium-low and maintain a gentle boil for 10-15 minutes, or until the jam reaches setting point. This can be tested by placing a small spoonful of jam on a chilled plate – it should wrinkle slightly when pushed with a finger.
- Remove from heat and skim off any foam that may have formed on the surface.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean, seal, and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) to ensure proper sealing and preservation. Alternatively you can skip this step and store the jam in the refrigerator for up to 2 weeks.
- Let the jars cool completely. You should hear a 'pop' sound as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
671g
Fat
0g
Carbs
59g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Easy Kid Friendly Low Fat Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Free Of Something Toddler Friendly Low In Something Berries Raspberries Tropical Fruit Mango Technique Water Bath
