Mango Jam

Prepare jars/lids.

Peel and dice mangoes.

Measure mangoes, pour into a kettle, and add equal amount of sugar.

Add juice of 1 lemon and zest of 1/2 of lemon.

Add just enough water to keep from sticking, about 1/4-1/2 cup.

Cook until soft.

Immersion blend until smooth or work in batches with a blender.

Cook until thickened.

(Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).

Pour in jars and seal.