2 Tbsp. lemon juice
7-1/2 cups of sugar
1 bottle liquid pectin
4 cups of pureed mango
Peel and cut mangos and puree in a food processor, then add the puree to a large saucepan.
Add the lemon juice and sugar, mixing well.
Bring to a full boil and continue boiling for 1 minute, stirring constantly.
Remove from the heat, add all of the liquid pectin and stir.
Skim off the foam with a spoon and pour into hot sterilized canning jars and seal the lids.