4
cup mango pulp (buy about 6 lb)
1/4
cup lemon juice
6
cup sugar
1
pkg dry pectin
Wash
fruit, peel, seed & cut in cubes. Mash with a potato masher or run
through
a food processor or blender - try NOT to puree. In a 10 qt pan,
mix
fruit, lemon juice and pectin. Place over high heat; stirring
constantly,
bring to a rolling boil that cannot be stirred down. Still
stirring,
add sugar. Return to a boil that cannot be stirred down, then
boil
for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot
jam
into prepared half-pint jars. Wipe rims clean. Place lids on jars
and
firmly screw on rings. Process in boiling water bath for ten minutes.
Makes about 6 1/2
cups.