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Mango Jam

 

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4 c Mango pulp (buy about 6 lb)

1/4 c Lemon juice

6 c Sugar

1 pk 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. Posted by Terri St.Louis-Woltmon

 

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