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Ingredients
- 4 cups mangos pulp
- 1/4 cup lemon juice
- 6 cups sugar
- 1 3/4 ounces fruit pectin, dry one box
Method
- Wash fruit, peel, seed and 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.
