Ingredients

Method

Peel the ripe mangoes, and place them in a large cooking pot.
Pour the sugar over the ripe peeled mangoes.   Adjust the amount of sugar, so that if the mangoes are alread very sweet, less sugar may be needed.
Put the peeled lemons in the pot and also the peels of these lemons.
Light the stove on low flame, and start cooking, and as the sugar melts, stir the mangoes gently.
Continue till the sugar has melted, and then increase the flame.   Add a little hot water, if the mangoes have turned dry.

Remove the mangoes and when cooled, try to dislodge the cores from the mango, so that only the pulp is left in the pot, and the core with any strings attached, to be discarded and also remove the lemon peels and keep them aside.

Now mash all the pulp, and start cooking the same, and stir till the substance has thickened.   Put a drop of it on a cold plate, and if it remains in one place, and feels sticky, put the stove off, and allow the jam to cool, and put it in sterilized glass jars and close the lids also sterilized in boiling water.    Keep the jam in closed glass jars in a refrigerator, if the area you live is hot and humid.

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