RASPBERRY AND MANGO JAM

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Raspberry and Mango Jam image

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

3 mangoes, about 2 lb (1 kg)
1 1/2 cups raspberries
1 cup sugar

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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