Congratulations on you!! Please share the recipe. I will have to come up with my own bread toasters.

The rings can not only come off for storage but it is encouraged. It is also a good idea to wash the outsides of all the jars before storing them. Folks will need the rings later though so they can store the opened jar in the fridge.

As for decorating, I often cut a circle of wrapping paper and put it underneath the rings you don't like. :-)

-Robin

Mellyofthesouth passed this recipe on to me. I did cut the sugar by about half as we don't (need) that much and used a whole bag of frozen raspberries. I also used what I call a pat of butter, closer to a tablespoon and had no foam.

Mango Raspberry Jam
3 cups finely chopped, peeled and pitted mangoes
2 Tlb bottled lemon juice
1 1/2 cups crushed red raspberries
1 pkg powdered pectin
5 1/2 cups sugar

Combine mangoes, raspberries, lemon juice & pectin in a large sauce pan. Bring slowly to a boil over high heat, stirring constantly. Add sugar, stir until dissolved. Return to boil. Boil hard 1 minute stirring constanly, remove from heat and skim foam (you could use the 1/2 teaspoon of butter to keep the foam the down). Ladle into hot jars leaving 1/4" headspace. Wipe rim, add 2 piece lids. Process in bwb for 10 minutes.
Yield 7 pints

Thanks Melly

Oh yes Robin since my toasters are fantasy, I'll be glad to share.

Good for you, Patris, the jam sounds yummy. So do the toasters. LOL

I always take the rings off to store them, in fact, I think the Ball Blue Book says to do that. I find that sometimes something gets between those rings and the jar and the ring sticks. Then I have a heck of a time getting it off, so I take off the ring and wash the jars before storage. If I give something away, I just put a clean ring back on.

A circle of cloth, cut with pinking shears and tied with a thin ribbon is a common way of dressing up a jar here.

Robin, you could cut your circles of plain paper and let Julian paint them or color them, and that way he could "help" with your gifts.

Annie

I can't take credit for the recipe. I copied down last year and failed (slap on hand) to note who posted it. So.. if the original poster would like to take credit, I'm sure we would be glad to know who it was. I'm glad to know it turned out with less sugar.

I made some last year, and the color was so pretty. It faded, though during storage ! Still, the taste was good.
My husband was upset because I ruined his raspberries. Plain raspberry is his favorite. A little variety is nice to me.

I'm into this mango thing! While I'm not a big fan of red raspberries, I love the black ones. I may try a batch using the black one of these days. Wonder if it would turn into a yucky brown color??

An idea for decorating the jars....

Go to a wall paper store and see if they have any discontinued sample books. Cut circles to just cover the lid or larger pieces to tie on with raffia, yarn or any other neat thing. take coordinating piece of wallpaper to make a hang tag.

Nancy

I just remembered. I friend of mine in virginia had a canning book that showed how to take a large (green) leaf (could be a [problem this time of year in some places) and somehow preserve it using glycerin. Then you covered the jar with it like you would with a circle of paper or fabric. Then tie a piece of raffia around it to finish off. I don't remember the details but could get her to email them to me if you are interested. It looked really nice.

Thanks everyone for all the ideas.

Melly, I would like to find out more on the leaf. I know I saw a show on HGTV about doing flowers some time back, but do not remember much on it.
Thanks

I googled it and found a bunch of articles. Here is a sample:

Here is a link that might be useful: preserving leaves with glycerin

Thanks Melly

I forgot that I also put a bow made of wire edged ribbon around the neck.

-Robin

I made Mango Jam and used Welch's Passion Fruit base instead of water. It was fantastic. I gonna try the raspberries with it next year. How do you get the Seeds out?

Patris,

Did you use regular pectin and cut the sugar in half? Or did you use a pomona's type so you could cut the sugar in half? Would love to try!

Tommyc...I use a villaware strainer and run the raspberries through the berry strainer, works wonderful, but we actually like some seeds, so I only strain about 2/3rds of my berries when making raspberry or blackberry jam.

Kim

I thought I said this already, must have been in a similar thread, but I made mango jam without any added pectin. Mango is one of the fruits that has a lot of pectin in it. I also used VERY little sugar and it set fine. FYI the mangoes I used were very ripe and sweet. Haven't tried it with raspberries, I also have black ones. That could be great or it could be terrible looking. :-)

Marcia

I am not very familiar with Mangos..how do you know when they are ripe enough for jam??
What color should they be?

I know this is an old thread, but I wanted to add my experience with this recipe to it.

I got the recipe from the Ball blue book and tried it out last month. Since I do not have a good supply of raspberries around here, I used wild blackberries instead. It was awesome. You end up with a typical red/purple jam and when it is spread, it has the orange bits of the mango with dark purple /black bits of the blackberry seeds. It is very colorful and tastes awesome. It became an instant family hit that will be requested every year. It didn't set solid. It has a little movement to it which we actually prefer for jam.

I also found that the smaller variety of mangoes (here they are called banana mangoes) are super yummy, very smooth-fleshed and have less flesh clinging around the seed.

Tiff

I'm thinking of making my first jam, and mango/blackberry sounds perfect!

Mangos aren't super popular in the store, and using the del monte sliced mangos in a jar doesn't seem as healthy.. especially since it sits in syrup.

I wouldn't like to add any sugar, although I know this is impossible, but what about using stevia instead of table sugar? Is this possible, or is it something about the consistency of table sugar thats needed?

Finally, where can I find pectin? What role does it play in jam recipes?

I thought I would try to resurrect this thread, as mango season is upon us. The combination of mango and raspberry sounds sinfully delicious!

I am planning a mango jamfest this weekend! Does anyone else have outstanding mango recipes to share?

Here is a link that might be useful: Cowlick Cottage Farm