Mango Raspberry Jam

• 3 lbs frozen mango chunks
• 3-4 cups raspberries
• 2 T. lemon juice
• 1.75 ounces low-sugar fruit pectin
• 4 cups granulated sugar

1. Prepare home canning jars and lids according to manufacturer's instructions.
2. Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
3. Return to a rolling boil. Boil hard 2 minutes, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
4. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
5. Process 10 minutes in a boiling-water canner.

• Yields about seven 8-ounce jars.