The unexpected combo of mango and raspberry results in an almost candy-like fruit flavor that can sway sweet or savory. This recipe can be water-bath canned for long-term storage or stored in the refrigerator or freezer if you don't want to deal with canning.
Yield: about 4 cups/940mL
Cook Time: 20 minutesminutes
Total Time: 1 hourhour
Ingredients
2pounds/ 1kgmango (about 2-3 large or 3-4 small), peeled, cored, and chopped
2cups/ 280graspberries, fresh or frozen
2tablespoonslemon juice
1 ½cups/ 300ggranulated sugar
1 ½teaspoonsPomona's Universal pectin
1 ½teaspoonscalcium water*
Instructions
Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use. This recipe can also be stored in the fridge or freezer if you don't want to deal with canning it.
Peel mangoes. Slice flesh off of core, scraping off as much of the flesh and juice as you can before you hit the fibrous parts. Coarsely chop (you should have about 3 cups of chopped mango).
Lightly mash raspberries with a potato masher or the back of a spoon. You should have about 1 cup of mashed berries.
Optionally, run both mangoes and raspberries through a food mill to remove seeds and produce a smoother texture (you should have about 3 1/3 cups of processed fruit). If you aren't using a food mill, mash the mango and raspberry using a potato masher to break up larger chunks; you will have a higher yield if you go this route.
In a bowl, whisk together sugar and pectin until evenly incorporated.
Pour prepared fruit into a large, heavy saucepan, along with lemon juice and calcium water. Bring to a full rolling boil, stirring occasionally.
Whisk in sugar/pectin mixture, stirring continuously until mixture returns to a full rolling boil, then remove from heat. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Notes
* Calcium powder to make calcium water is included with the Pomona’s brand pectin.** This recipe requires a low sugar pectin. If using a brand other than Pomona’s, please follow the basic mango jam recipe and instructions inside your pectin package (replacing some of the fruit with raspberry as outlined here), paying attention to the order in which the ingredients are added and the proportion of fruit to sweetener recommended.