Raspberry And Mango Jam - cooking recipe

Ingredients

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

Preparation

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.