I recently attended a preserving workshop by the extension service and brought home a jar of this delicious jam. It definitely was a hit over warm sour cream biscuits. Just the difficulty of finding ripe mangos on the prairie but definitely worth the effort.
Mango-Raspberry jam
Mango-Raspberry Jam
Makes 7- 8oz. jars
3 c. finely chopped pitted peeled mangoes
1 ½ c. crushed red raspberries
2 T. lemon juice
1 pkg. regular powdered fruit pectin
5 ½ c. sugar
In a deep saucepan, combine fruit and lemon juice. Whisk in pectin until dissolved. Bring to a boil and pour in all the sugar at once. Return to a rolling boil, stirring constantly and boil 1 minute. Remove from heat, skim off foam. Ladle into jars leaving a ¼ inch headspace. Process in hot water bath for 10 minutes.