6 cups mango, finely chopped (about 8–9 medium mangoes)

1/4 cup lemon juice (freshly squeezed)

1 box (1.75 oz) powdered pectin

7 cups granulated sugar

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In a large pot, combine the finely chopped mango, lemon juice, and powdered pectin. Stir to mix well.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Add the sugar all at once and return the pot to the heat.
Continue stirring and bring the mixture to a full rolling boil that cannot be stirred down.
Boil hard for 1 minute while stirring constantly.
Remove the pot from the heat and skim off any foam, if necessary.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Wipe the rims of the jars clean with a damp cloth, place the lids on, and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to seal.
Remove jars from the water bath and let them cool undisturbed for 12–24 hours before storing.

Use ripe, sweet mangoes like Ataulfo, Kent, or Tommy Atkins for best flavor.

You can substitute fresh mango with thawed frozen mango; drain excess liquid first.

Lemon juice is essential for setting and food safety; do not skip or substitute unless using lime.

If the jam doesn’t set, reboil with extra pectin or use it as a syrup.

Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.