Ingredients
Scale
- 5 ½ cups mango diced into a small ½ inch dice
- ½ cup raspberries
- ¼ cup fresh lime or lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 tablespoon butter
- 3 cups sugar
- 1 package low sugar surejell fruit pectin (pink box)
Instructions
- Clean and sterilize jars, lids, and rings.
- Measure 3 cups of sugar into a large bowl. Remove ¼ cup sugar and mix it with the powdered Sure-Jell in a separate bowl. Set both mixtures aside.
- Peel the mangos, remove the seeds, and chop into a small ½ dice to yield 5 ½ cups. Clean the raspberries and measure out ½ cup. Add both fruits to a heavy-bottom stock pan. Stir in the spices, fresh juice, butter, and the Sure-Jell/sugar mixture.
- Use a potato masher to mash the mango and raspberry mixture.
- Cook the mixture over high heat and bring to a boil, stirring constantly. Once it reaches a hard rolling boil, add the remaining sugar and return to a hard boil, stirring continuously.
- Boil hard for exactly one minute, then remove from heat. Ladle the jam into clean, sterilized jars.
- Wipe the tops of the jars carefully for a good seal. Place lids on jars and screw on the rings.
- Process the jars in a hot water bath for 10 minutes to help seal them. Remove from heat and place on a heatproof surface. You will hear the jars make a popping noise as they seal. Check if the jars are sealed by pressing down in the center; if it remains flat, it is sealed.
Notes
Ensure jars are thoroughly sterilized to avoid spoilage.
Store opened jars in the refrigerator and consume within a few weeks.
Adjust sugar to taste if you prefer a less sweet jam.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.