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A Bit of Tropics in South Dakota

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.

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