3cupsvery ripe mango pieces(approximately 2 large mangoes)
¼cuppineapple juice
5cupssugar
1.75ouncepackage liquid pectin
¾cupwater
Instructions
Sterilize 5 half pint jars and lids and set aside.
Peel and seed the mango. Mash fruit by hand or in a blender. Measure 3 cups of fruit.
Combine mango and sugar in a large bowl until mixed. Set aside.
In a small saucepan, combine liquid pectin and water. Bring to a boil and cook for 1 minute.
Add pectin to mango and sugar. Stir until sugar is completely dissolved.
Ladle into half pint jars leaving ½ inch from the top of the jar so the jam has room to expand. Tighten lids and let sit at room temperature for 24 hours.
Store jars in fridge for up to one month or freezer for up to one year.