Cold-stirred mango and raspberry jam
- 1 span> small ripe mango
- 2 packets (200 g each) Preserving sugar for cold-stirred fruit spread
- 200 g Raspberries
- Cut the mango from the core. Peel the pulp, weigh 200 g and cut into small pieces. Puree 1 packet of sugar and 200 g of mango for approx. 1 minute and pour into 2 clean, hot-rinsed glasses.
- Mix the raspberries and 1 packet of sugar with the whisk of the hand mixer for about 1 minute and pour onto the mango jam. Close jars well and store in a cold place. Jam can be kept for about 2 weeks.