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pam's raspberry mango marmalade

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

Another of my fruity marmalade concoctions. With a nice large box of raspberries in my fridge, a bag of frozen mango chunks and a big bag of lemons, this seemed a natural. This will be another item in my Christmas gift baskets.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 1 Hr
method Canning/Preserving

Ingredients For pam's raspberry mango marmalade

  • 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
    water
  • 6 Tbsp
    ball natural pectin (dry)
  • 6 c
    sugar

How To Make pam's raspberry mango marmalade

  • 1
    Peel 2-3 lemons, zest only, and cut zest into fine shreds. Place shreds in a 6 qt Dutch oven,cover with a little water and boil for 5 minutes. Drain and return to pot.
  • 2
    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.
  • 3
    Wash and drain the raspberries, discard any with mold or deterioration.
  • 4
    Place mango, raspberries, water, lemon juice, and pectin into the pot with the boiled zest. Bring to a boil slowly, stirring constantly. Mash any large pieces of raspberries with spoon while stirring.
  • 5
    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.
  • 6
    Process in boiling water bath for 10 minutes. Remove jars and place on towel lined counter space to cool. When all jars are sealed and cool, store in cool dark area. If any do not seal, store in fridge and use soon.
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