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Mango Raspberry Freezer Jam
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3 cups finely chopped, pitted, peeled mangoes (about 3 medium)
1 cup crushed red raspberries (about 1 pint)
1-1/2 cups sugar
1 pouch Ball Fruit Jell Freezer Jam Pectin
Combine magoes and raspberries in a medium bowl; set aside. Combine sugar and freezer jam pectin in a small bowl, stirring to blend evenly. Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes. Ladle jam into Ball can or freezer jars, leaving 1/2-inch headspace. Serve or refrigerate up to 3 weeks. Or, freeze up to 1 year. Yield: about five 8-ounce jars.
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