12
directions:
Stir sugar and instant pectin in a bowl until blended. Add diced
mango, crushed raspberries and lemon zest to sugar and stir for
3 minutes. Ladle jam into clean glass jars, leaving ½ inch headspace
to allow for the jam expanding in the freezer. Place lid and band
on jars and tighten just finger tight. Let stand at room temperature
until thickened, about an hour, and then refrigerate up to one
month or freeze up to one year.
Contributed by Kelley Epstein from Mountain Mama Cooks
mango
raspberry jam
Makes 3 ½ pints
Prep time: 15 minutes
ingredients:
² ⁄
³
cup granulated sugar
2 tablespoons real fruit instant pectin
1 mango, peeled, pitted and finely diced
² ⁄
³
cup crushed raspberries
½ teaspoon lemon zest
