Cold-stirred raspberry mango jam

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Raspberries selected. Weigh 50 g raspberries. Cut the mango directly off the stone. Carve crosswise towards the rind. Press the flesh outwards, use a knife to cut it from the skin and dice finely.

2. 2

   Weigh 150 g of mango. Put mango, raspberries and lime juice into a high mixing bowl, add gelling magic and puree everything with a blender for about 45 seconds. Pour the fruit spread into clean glasses.

3. 3

   Keeps in a cool place for max. 14 days. Use other fruits for other purposes.