Raspberry And Mango Jam Food

30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice and sugar; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

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.

MANGO JAM RECIPE

Steps:

• Clean & sterilize jars, lids and rings.
• Measure 3 cups of sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
• Peel the mangos, remove the seeds. Chop into a small 1/2 dice. You will need 5 1/2 cups chopped mango. Clean raspberries, measure 1/2 cup - add both to a heavy bottom stock pan on the stove. Add in the spices, lemon, butter and Sure.Jell/sugar mixture and stir thoroughly.
• Mash the raspberries and mango pulp with a potato masher.
• Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down) add the remaining sugar and return to a boil, again stirring constantly.
• Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
• Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
• Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.

RASPBERRY JAM

Steps:

• Use a very large pot.
• When the jam reaches a full rolling boil it will double in volume.
• Heat mashed berries until they reach a full rolling boil.
• Boil 2 minutes.
• Add sugar.
• Stir well.
• Bring to a boil, stirring constantly, boil for 2 minutes.
• Remove from heat.
• Beat with rotary beater for 4 minutes
• Pour in sterilized jars and seal.

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

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 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.

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 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.