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Mango Raspberry Jam

Source of Recipe


From "Blue Ribbon Canning" by Linda J Amendt



List of Ingredients



• 3 ¼ cups peeled and finely chopped mangos (about 4 mangos)
  
• 1 ¼ cups crushed raspberries (about 3 cups whole raspberries)
  
• 2 tablespoons freshly squeezed lemon juice
  
• 1 box (2 ounces) powdered pectin
  
• ½ teaspoon unsalted butter (optional)
  
• 5 ½ cups granulated sugar
  






Instructions



1. In an 8-quart stainless steel stockpot, combine the mangos, raspberries, and lemon juice. Stir in the pectin and add the butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
   
   
2. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
   
   
3. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours.
   
   
5. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.
   
   
   Makes about seven 8-ounce jars