Pam's Raspberry Mango Marmalade
1/2 clemon peel, cut in fine shreds
12 ozfresh raspberries, washed and drained
12 ozbag of frozen mango chunks
3 Tbspfresh lemon juice
6 Tbspball natural pectin (dry)
How to Make Pam's Raspberry Mango Marmalade
- 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.
- Wash and drain the raspberries, discard any with mold or deterioration.
- 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.