“Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer.”
READY IN:
50mins
YIELD:
2.3333333 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel mangoes, remove pits, and puree flesh in a blender or food processor.
  2. 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.
  3. Ladle into jars and seal and keep in the refrigerator up to 4 months, or freeze.

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