Raspberry Jam with Mango and Kiwi

Well sharing is caring and Jayne came up with a good one.
This is a friend who was once a Canning Diva but broke out on her own and Wa La ! Oh those kids just grow wings and fly !

I do so love when we get into out preserving and start to experiment with flavors.  Thank you Jayne !

3 cups of Raspberries
6 kiwis
4 Mango - chopped
3 cups sugar
1 box Sure Jel
2 tablespoons of butter
1 tablespoon of lemon

Jayne soaked her fruit in an ice bath with fruit fresh while cutting up fruit.
Drained and mashed well

Cooked on med - high with 2 Tablespoons of butter and 1 tablespoon of lemon. 
Bring to a rapid boil and add sure jell
3 cups of sugar
Bring to another rapid boil. Ready to can.
Fill the jars with your jam leaving a 1/4 inch head-space.  Wipe clean, cap and twist. Now water-bath for 10 minutes.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.     

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