Mango Raspberry Jam

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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.