1/2 kg ripe and hard Mango slices
3 cups Sugar
1 3/4 cups Water
juice of one Lemon
Method
Put mango slices, water into deep pan, and cook until quite tender.
Remove from the fire.
Pass through a gravy strainer.
To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
Cool a little, and then pour in sterilized jars.
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