Mango jam is my number one favorite jam,
but I have an issue with the sugar contents
in those commercially made ones.
I'm so glad I can make my own so I can control
the amount of sugar I can use in the recipe.
It is very easy to make and no pectin necessary.
Bring it up to a boil over medium high heat
then lower heat to medium low
and simmer for about 30 minutes
stirring frequently to avoid scorching.
Add 1-1/4 cups white sugar ( more if prefer)
and juice of 1 lemon or lime.
Stir to mix the sugar well with the mangoes.
Continue to simmer on low heat for another 30 minutes or til thick
without disturbing the mixture the first 15 minutes
after you put in the sugar.
( I like my mango jam chunky so I don't put it through a sieve)
and process in water bath for about 10 minutes.
(Please refer to canning guides)
This recipe yields 10- 4 oz. jars