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Mango Rasberry Jam
Nb persons: 0
Yield: 3-4 half-pints
Preparation time:
Total time:
Source: Ball Blue Book
| 2 1/4 cups | mangos, peeled & pitted |
| 3/4 cup | rasberries, washed & crushed |
| 1/3 cup | water |
| 3 1/2 Tbs | low-no sugar pectin, or a bit more for a firmer set |
| 1/2 - 1 cup | sugar, to taste |
| 2 Tbs | lemon juice |
1. Wash jars & lids. Then sanitize jars in boiling water for at least 10 min. Keep jars hot until ready to fill. Put the canning lids into a small pan of water.
2. Wash berries in cold water. Remove stems/leaves and any mushy fruit! Mash. Place cut mangoes in a food processor and pulse till chunky.
3. Mix the low-no sugar pectin with 3 Tbs sugar. Mix mangoes and berries with the pectin and lemon juice and cook to full boil (about 5 min). Add water if needed. Stir constantly.
4. While mix is coming to a boil, turn on the heat for your pan with the canning lids. Heat the water for your lids until hot, but not quite boiling water for 5 minutes, and use the magnetic "lid lifter wand" to pull them out as needed.
5. Once mango-berry mix is boiling, add remaining sugar (1/3 cup to 1/2 cup) then bring back to a boil. Boil hard for 1 minute, stir constantly. Remove from heat and skim foam if necessary.
6. Test "jell" by using a metal spoon (kept in ice cold water) to scoop some of the jam and allowed to cool. If it thickens up to the consistency you like, the jam is ready. If not, add more pectin & boil.
7. Let stand for 5 minutes and stir completely. Why? Otherwise, the fruit will often float to the top of the jar. Skipping this step won't affect the quality of the jam, it is more for aethetics.
8. Fill hot jars (use a funnel) with jam to within ΒΌ-inch of the top and STIR to remove air bubbles. Wipe any spilled jam off the top, then seat the lid and tighten the ring around them. Place the filled jam jars into a canner rack (can use jar tongs) then lower the rack into boiling water.
9. Process the jars in boiling water. Keep the jars covered with at least 1-2 inches of water. Keep the water boiling. Boil them for 7 minutes (if your elevation is under 1,000 ft). If your elevation is higher, your time increases.
11. Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
12. Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
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