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Mango Jam

4 cups of prepared mangos

1/4 cup of lemon juice

6 cups of sugar

1 pkg of dry pectin

yields 6, 250 ml jars (1/2 pints)

First peel, pit and cube the mango. Then mash mangos with a potato masher until you have a thick and chunky consistency (just small chunkies).

Mix mangos, lemon juice and pectin in large pot. Place over high heat and, stirring constantly, bring to a rolling boil. Add sugar while still stirring. Return to a rolling boil, still stirring, and boil for 2 minutes. Remove from heat. Skim off foam. Ladle jam into jars and water bath for 10 minutes.