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