6.5 cups ripe diced mango + 4 cups sugar + juice of 2 lemons (~90ml) + 1/4 tsp salt (optional). Rest 15-20min. Boil, then simmer 25-40min stirring often. Test set via cold-plate wrinkle test or 220F at sea level (-2F per 1000ft elevation). Yields ~6-7 half-pint jars. No added pectin - lemon juice provides the acid/set. Doubling: watch actual set point, don't trust doubled cook-time; check pectin box if using added pectin. (Separate from ID11's 4-cup Sure-Jell version.)