Mango-Raspberry Jam

MANGO-RASPBERRY JAM

A while ago, berries were on sale for a REALLY good price. Raspberries are usually so darn expensive, I never buy them! But for a good price, when they're in season, I couldn't resist making this jam. So easy and tasty! If you've got a canner, this could be an awesome recipe to give away to your neighbors and friends this holiday season with a loaf of fresh baked bread.

My sister in law and I had a canning marathon one day this summer. We probably canned about 75 1/2pints. I'll share more pictures and recipes for you later this week!

Mango-Raspberry Jam

• 3 cups finely chopped, peeled, pitted mangos (about 3 lbs)
• 1 1/2 cups crushed red raspberries (about 1 1/2 pints)
• 2 Tbsp lemon juice
• 1 pkg powdered pectin
• 5 1/2 cups sugar

combine mangos, raspberries, lemon juice and powdered pectin together in a large pot. Slowly bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil/ Boil hard 1 minutes, stirring constantly. Remove from heat. Skim foam. Ladle hot jam into hot jars, leaving 1/4" head space. Adjust 2-piece caps. Process 10 minutes in a boiling water canner. Makes about 7 half pints.