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More Popular Recipes

Mango Raspberry Jam

Recipe #298625 | 40 min | 20 min prep | 7 8 oz jars (Change Servings)
(0) RATE IT NOW READ REVIEWS

Nana Lee

RECIPE BY: Nana Lee

Could sub blueberries for raspberries

Posted on: Apr 16, 2008

Print Recipe

Ingredients

  • 3 cups finely chopped pitted, peeled mango (about 3 pounds)
  • 1 1/2 cups crushed red raspberries (about 1 1/2 pints)
  • 2 tablespoons lemon juice
  • 1 (1 3/4 ounce) package fruit pectin
  • 5 1/2 cups granulated sugar

    • Directions

    1. 1
      Prepare home canning jars and lids according to manufacturer's instructions.
    2. 2
      Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
    3. 3
      Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
    4. 4
      Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
    5. 5
      Process 10 minutes in a boiling-water canner.
    6. 6
      Yields about seven 8-ounce jars.

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    Nutrition Facts

    Serving Size 1 8 oz jars 265g

    Recipe makes 7 8 oz jars)

    Calories 692
    Calories from Fat 3 (0%)
    Amount Per Serving %DV
    Total Fat 0.4g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.1g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 16mg 0%
    Potassium 159mg 4%
    Total Carbohydrate 179.1g 59%
    Dietary Fiber 3.6g 14%
    Sugars 168.7g
    Protein 0.7g 1%
    Vitamin A 550mcg 11%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.0mcg 0%
    Vitamin C 28mg 47%
    Vitamin E 0mcg 3%
    Calcium 16mg 1%
    Iron 0mg 2%

    how is this calculated?

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