Sort and wash the blackberries. Then weigh out 500 g and puree. Mix the blackberries in a saucepan with 1/2 packet of citric acid, 1 tablespoon of lemon juice and 250 g of preserving sugar. Bring everything to a boil over high heat, stirring constantly. Keep stirring and cook for at least three minutes. If a lot of foam forms on the surface, it should be skimmed off. Take the saucepan off the stove and fill the prepared glasses halfway. Let the blackberry jam cool down in an open glass for half an hour - better a whole hour.
Peel the mango. Cut the pulp into small pieces and then weigh 450 g. Puree the mango pieces with 1 tablespoon lemon juice. Mix the mango puree in a saucepan with 1/2 packet of citric acid and 250 g of preserving sugar. Bring everything to the boil while stirring over high heat and cook for at least three minutes, stirring constantly. If a lot of foam forms on the surface, this should be skimmed off.
Take the pot off the stove and carefully pour in the mango mixture immediately. So that the two layers do not mix, it is best to use a tablespoon to spread over the blackberry jam until the glasses are full to the brim. Close the jars with screw lids and let them cool down. Do not overturn the jars to prevent the jams from running into each other.
If the jam is to be given away, it is advisable to put a label on it.
The recipe makes about five glasses of 200 ml each.
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