Mango Jam Recipe

4 cup mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cup sugar
1 pkg dry pectin

Wash fruit, peel, seed & cut in cubes.  Mash with a potato masher or run
through a food processor or blender - try NOT to puree.  In a 10 qt pan,
mix fruit, lemon juice and pectin.  Place over high heat; stirring
constantly, bring to a rolling boil that cannot be stirred down.  Still
stirring, add sugar.  Return to a boil that cannot be stirred down, then
boil for exactly 2 minutes.  Remove from heat; skim off foam.  Ladle hot
jam into prepared half-pint jars.  Wipe rims clean.  Place lids on jars
and firmly screw on rings.  Process in boiling water bath for ten minutes.
Makes about 6 1/2 cups.

Microwave Cherry Preserves

3 cup pitted red cherries
1 cup water
2 teaspoon lemon juice
3 cup sugar
1/4 cup powdered pectin
1/2 teaspoon almond extract

Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
safe bowl.  Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 8 minutes).  Remove from the
oven and stir in remaining ingredients.  Cover; place in the microwave oven;
and return to a boil on high setting (about 6 minutes). Stir and return to
microwave, uncovered.  Cook 3 minutes.  Stir and return to microwave
oven, uncovered.  Cook 3 minutes or until preserves sheet from spoon.
Remove from oven; skim foam if necessary.  Pour hot into hot jars, leaving
1/4 inch    head space.  Adjust caps.  Process 10 minutes in boiling water
bath. Do not attempt to process in microwave oven. Yield: about 3 half
pints.