4 generous cups of diced mangoes
2½ cups sugar
½ cup of citrus juice (I used mandarin)
Process ingredients in a food processor/blender/thermal cooker until combined. In a large saucepan bring to a boil and on a medium-high heat stir occasionally for 20 minutes.
Alternatively in a thermo cooker at a slow speed cook on the highest temperature for 25 minutes.
If canning to make the jam shelf stable place in the waterbath for 10 minutes. After 10 minutes remove from heat but leave in the saucepan for 5 minutes to reduce the risk of cold transfer shock. Leave on the bench top for 12-24 hours to set.
Recipe can be doubled in a very large saucepan however it’s not recommended to more than double the recipe as it may not solidify correctly/safely.
More information on the necessity of the citrus and explanation of how to safely can jam over at Practical Self Reliance