Golden Sunshine Jam (Mango Jam)
Found on Pinterest
4 cups prepared fruit (about 4 large or 5 medium fully ripe mangoes)
2 Tbsp. fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
2 pouches Liquid Fruit Pectin
Preheat canner and prepare jars and lids. Peel and pit mangos. Puree fruit thoroughly, in a blender, one mango at a time. Measure exactly 4 cups prepared fruit into a large (6-8 qt) pot. Stir in lemon juice until blended. Stir sugar into fruit mixture in the pot. Bring it to full rolling boil (a boil that doesn't stop bubbling when stirred down) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 minute, stirring constantly.
Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter, place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.
Makes about 9 half pint jars (I did 7 half pints and 1 pint)