Pam's Raspberry Mango Marmalade
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- 1/2 c
- lemon peel, cut in fine shreds
- 12 oz
- fresh raspberries, washed and drained
- 12 oz
- bag of frozen mango chunks
- 3 Tbsp
- fresh lemon juice
- 2 c
- 6 Tbsp
- ball natural pectin (dry)
- 6 c
2Defrost 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.
3Wash and drain the raspberries, discard any with mold or deterioration.
5When 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.