Cold-stirred raspberry and mango jam

For 340 ml
  • 70 g raspberries
  • 1 (approx. 450 g) small mango
  • 2 EL Lime juice
  • 1 pack Gelling Magic 'Gelling sugar for cold-stirred fruit spreads' for 200 g fruits
10 minutes
Read the raspberries. Weigh 50 g of raspberries. Cut the mango right on the stone. Score crosswise towards the shell. Press the pulp outwards, cut off the skin with a knife and dice finely.
Weigh 150 g of mango. Put the mango, raspberries and lime juice in a tall mixing bowl, add the gelling magic andpuree everything with a hand blender for about 45 seconds. Pour the fruit jam into clean glasses.
Keeps cool for max. 14 days. Use the rest of the fruit for other purposes.


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