Oh raspberries, how I love you. Oh grocery stores, how I hate paying $5 for 6 ounces of raspberries. Anyone else have this irritation? Or are you one of those lucky people that has access to large quantities of pickable raspberry bushes? We have a bush in our garden that is slowly taking over one side, but I am happy to let it do its thing. It was one of those little plants I got at a garden club sale and it seems to triple in size every year. This year it provided just enough for us all to go out and eat a few daily. Alas, we ate them all and none were saved for canning. In my defense, the ripe ones would have gone bad before there were enough to do anything with.
Anyway, every week I grocery shop, I am on the lookout for either local, or discounted raspberries. As soon as I see them, I grab as many as I can. This year, when I was looking through the jam section of my trusty canning book, this particular recipe caught my eye. The stars must have been aligned because when I went grocery shopping the next day, mangoes AND raspberries were both on sale. It was meant to be. I may or may not have been so exited to make the jam that I didn’t wait for all the mangoes to ripen… We’ll just pretend that didn’t happen. Despite the fact that maybe all my mangoes weren’t ripe, the jam is still killer. Little pieces of mango grace your taste buds as you take a bite of the jam smeared over toast. And the raspberries. Oh yes the raspberries. These two fruits are a match made in heaven. This jam will be particularly welcome in the dead of winter with its bright and beautiful color and summer flavors.
Recipe from Ball Canning Guide
- 3 cups finely chopped, peeled mangoes (from about 4 large)
- 1 1/2 points raspberries, crushed
- 2 Tablespoons lemon juice
- 1 package powdered pectin
- 5 1/2 cups granulated sugar
- Have ready 7 sterilized half-pint jars and a boiling water canner.
- Combine the mangoes, raspberries, lemon juice and pectin in a large pot. Bring to a boil over medium-high heat, stirring often. Stir in the sugar until dissolved. Return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat, skim any foam.
- Ladle into hot jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes. Let cool for 24 hours before checking seal, labeling and storing.
Refrigerate any unsealed jars up to several months.