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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Could sub blueberries for raspberries 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.
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