2 1/2 cups Mango pulp
250 grams Sugar
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite
Method
Cook mango pulp and sugar until a little thick and sets on the plate when tested.
Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
Pour the hot jam in sterilized jars, seal when cool and cork tightly.
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