Mango Raspberry Jam Recipes

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30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM



30 Minutes to Homemade SURE.JELL Mango Freezer Jam image

Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe mangos for year-round enjoyment.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each

Number Of Ingredients 5

3 cups prepared fruit (buy about 4 fully ripe mangos)
1/4 cup fresh lemon juice
5 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

MANGO-RASPBERRY COBBLER



Mango-Raspberry Cobbler image

Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 9

1 bag (16 oz) frozen mango chunks, thawed, drained
1/2 teaspoon ground nutmeg
1 tablespoon fresh lime juice
1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free (skim) milk
1/2 cup frozen raspberries, thawed, drained

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
  • In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
  • Bake 40 to 50 minutes or until top is golden brown. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g

RASPBERRY AND MANGO JAM



Raspberry and Mango Jam image

Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer.

Provided by JenSmith

Categories     Raspberries

Time 50m

Yield 2 1/3 cups

Number Of Ingredients 3

3 mangoes, about 2 lb (1 kg)
1 1/2 cups raspberries
1 cup sugar

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.

Nutrition Facts : Calories 632, Fat 2.2, SaturatedFat 0.4, Sodium 6, Carbohydrate 159.8, Fiber 12.1, Sugar 148.1, Protein 4.5

MANGO RASPBERRY JAM



Mango Raspberry Jam image

Make and share this Mango Raspberry Jam recipe from Food.com.

Provided by Nana Lee

Categories     Raspberries

Time 40m

Yield 7 8 oz jars

Number Of Ingredients 5

3 cups finely chopped pitted, peeled mangoes (about 3 pounds)
1 1/2 cups crushed red raspberries (about 1 1/2 pints)
2 tablespoons lemon juice
1 (1 3/4 ounce) package fruit pectin
5 1/2 cups granulated sugar

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.

Nutrition Facts : Calories 688.5, Fat 0.5, SaturatedFat 0.1, Sodium 16.9, Carbohydrate 177.6, Fiber 3.5, Sugar 167.8, Protein 0.9

NO-SUGAR RASPBERRY JAM



No-Sugar Raspberry Jam image

I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 10

Number Of Ingredients 3

2 tablespoons lemon juice
½ teaspoon agar-agar powder
4 cups fresh raspberries

Steps:

  • Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
  • Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
  • Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g

GREEN TOMATO RASPBERRY JAM



Green Tomato Raspberry Jam image

Nobody guesses that green tomatoes are in this very tasty jam. It freezes well, cans easily, and the preparation is very quick.

Provided by JEANIE BEAN

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 112

Number Of Ingredients 3

4 cups shredded green tomatoes
4 cups white sugar
1 (6 ounce) package raspberry flavored Jell-O® mix

Steps:

  • Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
  • Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.3 g, Sodium 34.7 mg, Sugar 8.4 g

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