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.