I do not own a canner, so I make my own out of things in my kitchen, a large pot, a few plates and a bowl to keep jars from floating. For canning prep: Heat a large pot of water, don't boil, and place jars and lids in side until ready to use. This keeps jars from breaking when warm jelly is filled in. For jelly: Cut and peel fresh mango. (if you never used a mango before, they are a very wet fruit with a larger sized pit. the peel is tough, so cut into slices and skin the slices rather than trying to tackle the whole fruit at once.) Cube mango into small pieces, mine are the size of a pea, but it's really up to you how small you would like them. Place mango into saucepan with lime juice, mandarin orange juice, and poppy seeds on medium heat. Gradually stir in pectin. Cook until you reach a rolling boiling, stirring occasionally. When you can't break the boil by stirring, mix in the sugar until dissolved. Bring back to a roilling boil. You can skim the foam if you want, I don't mind the foam. boil hard for 1 minute, continue stirring, then remove from heat. For canning: Take jars and lids out of warm, pour any excess water back into pot. Ladle cooked mixture evenly into each jar. Place seal on top and then jar rim. Screw lid on until to taut. Place jars in pot of hot water. Make sure water covers lids by an inch or two. Again, if you don't have a canner, like me, I place a couple of saucer and a bowl of warm water on top of the jars, so they don't bounce around in the water. Bring water to a steady, light boil. I leave jars in for 30 minutes, but you might need to adjust based on where you live. When time is up, turn off heat, let set for 5 minutes, then remove from water, and set on the counter top for at least 12 hours. After the canning: About a half an hour after I take the jars out of the water, I check the seal on the jars. If they are starting to become poppable, you have two options: after total cooling time, refrigerate and use within a few weeks, or get a new lid and seal, and re-do the process.