Ingredients

1 pouch Ball Fruit Jell Freezer Jam Pectin
1 1/2 cups sugar
3 cups finely chopped, pitted, peeled mangoes (about 3 medium)
1 cup crushed red raspberries (about 1 pint)

Directions

Combine pectin and sugar in a medium bowl, stirring to evenly blend. Add chopped mangoes and crushed raspberries. Stir for 3 minutes. Serve immediately, if desired. For longer storage, ladle into clean freezer jars, leaving 1/2-inch head space; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. Makes about 5 half-pint jars.