Recipe Archives->Preserving->Mango Jam

Mango Jam
Yield: 6 Servings

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.

Printable version: mango-jam.txt.