YIELD: ~8 half-pint (8oz) jars. INGREDIENTS: 4 cups mashed mango pulp (~6-8 mangoes), 2 tbsp lemon juice (acid safety), 1 pkg Sure-Jell pectin (or equivalent), 4.5 cups granulated sugar. METHOD: Sterilize jars. Combine pulp + lemon juice + pectin in large pot. Bring to full rolling boil stirring constantly. Add all sugar at once. Return to full rolling boil 1 min. Skim foam. Ladle into hot jars, 1/4 inch headspace. Wipe rims. Process in boiling water bath 10 min (adjust for elevation — at 5,500ft add 10 min = 20 min total). ELEVATION NOTE: At 5,500ft water boils ~203F — add 10 min processing time per USDA guidelines. STORAGE: Sealed jars shelf-stable 12-18 months. Refrigerate after opening. NOTES: 18 mangoes = ~3 batches. Frozen pulp works perfectly — thaw in fridge, drain excess liquid before measuring.