Mango Raspberry Jam Food

RASPBERRY AND MANGO JAM

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.

MANGO RASPBERRY JAM

Steps:

• Prepare home canning jars and lids according to manufacturer's instructions.
• Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
• Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
• Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
• Process 10 minutes in a boiling-water canner.
• Yields about seven 8-ounce jars.

CERTO MANGO JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit mangos. Grind or crush fruit thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

MANGO JALAPENO JAM

Steps:

• place chiles, manoes and lemon juice in a pot.
• Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
• Bring to a full boil, one that cannot be stirred down, stirring occasionally.
• Add the rest of the sugar and return to boil for one more minute.
• Remove from heat. Remove any foam.
• Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

MANGO JAM

Steps:

• Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender try NOT to puree, you want some whole pieces.
• In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.
• Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes.
• Remove from heat; skim off foam. Ladle hot jam into prepared half pint jars leaving a 1/4" headspace.
• Wipe rims clean. Place lids on jars and firmly screw on rings.
• Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

PAM'S RASPBERRY MANGO MARMALADE

Steps:

• 1. Peel 2-3 lemons, zest only, and cut zest into fine shreds. Place shreds in a 6 qt Dutch oven,cover with a little water and boil for 5 minutes. Drain and return to pot.
• 2. Defrost the mango chunks and mash, either in a blender using 1/2 c. of the water required or in a food processor to a very slightly chunky sauce texture. Not completely smooth, but with no large chunks.
• 3. Wash and drain the raspberries, discard any with mold or deterioration.
• 4. Place mango, raspberries, water, lemon juice, and pectin into the pot with the boiled zest. Bring to a boil slowly, stirring constantly. Mash any large pieces of raspberries with spoon while stirring.
• 5. When fruit mixture is boiling, remove from heat and stir in sugar. Return to heat and bring back to a full boil, stirring constantly. Boil hard for 1 minute. Remove from burner and skim any foam off. Fill hot jars with mixture, leaving 1/4" headspace. Wipe rims and adjust two piece lids to finger tight.
• 6. Process in boiling water bath for 10 minutes. Remove jars and place on towel lined counter space to cool. When all jars are sealed and cool, store in cool dark area. If any do not seal, store in fridge and use soon.

MANGO JAM

Steps:

• Prepare jars/lids.
• Peel and dice mangoes.
• Measure mangoes, pour into a kettle, and add equal amount of sugar.
• Add juice of 1 lemon and zest of 1/2 of lemon.
• Add just enough water to keep from sticking, about 1/4-1/2 cup.
• Cook until soft.
• Immersion blend until smooth or work in batches with a blender.
• Cook until thickened.
• (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
• Pour in jars and seal.