Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer.
Provided by JenSmith
Categories Raspberries
Time 50m
Yield 2 1/3 cups
Number Of Ingredients 3
Steps:
- Peel mangoes, remove pits, and puree flesh in a blender or food processor.
- Combine mango pulp, raspberries and sugar in a heavy saucepan. Bring slowly to a boil while stirring. Reduce heat and cook until thick, about 15 minutes.
- Ladle into jars and seal and keep in the refrigerator up to 4 months, or freeze.
Nutrition Facts : Calories 632, Fat 2.2, SaturatedFat 0.4, Sodium 6, Carbohydrate 159.8, Fiber 12.1, Sugar 148.1, Protein 4.5
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