Put 1 lb 1 lb 2 oz raspberries, 14 oz mango, 2 or 3 fresh rosemary sprigs, 1.3 lb sugar and juice of one lemon in a pot. Allow to set for a couple of hours so that juices begin to seep out.
Put the pot over medium heat and cook for 40 or 50 minutes, until thick.
Blend and strain if you prefer a seedless jam. Pour in jars and enjoy.
Recipe by: @valenmacauliffe