Categories: Desserts, Jams 
      Yield: 6 servings 
  
      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