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.