Ingredients Jump to Instructions ↓

  1. 4 c Mango pulp (buy about 6 lb)

  2. 1/4 c Lemon juice

  3. 6 c Sugar

  4. 1 pk Dry pectin

  5. 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

  6. 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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