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.