Mango Raspberry Jam Recipes

RASPBERRY AND MANGO JAM

Raspberry and Mango Jam image

Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer.

Provided by JenSmith

Categories Raspberries

Time 50m

Yield 2 1/3 cups

Number Of Ingredients 3

Ingredients

3 mangoes, about 2 lb (1 kg)
1 1/2 cups raspberries
1 cup sugar

Steps:

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

Nutrition Facts : Calories 632, Fat 2.2, SaturatedFat 0.4, Sodium 6, Carbohydrate 159.8, Fiber 12.1, Sugar 148.1, Protein 4.5

MANGO JAM

Mango Jam image

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

Provided by RADHIKA GHATAGE

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 24

Number Of Ingredients 4

Ingredients

2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3 saffron threads

Steps:

Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
Pour cooked jam into sterilized jars and seal according to canning directions.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g

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