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3 Mangoes, About 2 lbs

1 1/2 cups raspberries

1 cup sugar

Peel mangoes, remove pits and puree flesh in a blender or food processor.

Combine mango pulp, raspberries and sugar in heavy saucepan. Bring slowly to a boil, while stirring. Reduce heat and cook until thick, about 15 minutes.

Ladle into jars, seal and keep in the refrigerator up to 4 months. or freeze.

makes about 2 1/3 cups.

( I dont know why you couldnt use a WB method and be able to keep the jars on the self? Can anyone offer any suggestions on that?)

Pam

Editors Note:  The posts that followed suggested using a package of fruit pectin and adding a teaspoon of lemon juice to make this "cannable" (if ya use it, it's a word<g>)