Puree the mangos in a food processor, but I used one mango to just mash into tiny bits so you get small little pieces in your jam, more like a preserve.

Sterilize the jars and lids in a large pot of hot water. Leave them in the hot water until ready to use.

In a large pot over medium high heat, mix the pureed mangoes, the small mango bits, the water, and lemon juice.

Stir in the pectin. Stir consistently to bring it to a full rolling boil.

Add the sugar and boil for 1 minute more, stirring constantly.

Remove the pot from the heat.

Remove one jar at a time and ladle the jam into the hot jars, leaving a ¼-inch space at the top. Wipe the rims of the jars, put on the lids and rings.

Place the jars into the water bath canner and cover the tops of the jars with an inch or two of water.

Place the lid on the canner and bring the water to a boil. Boil for 10 minutes.

Place a towel on the countertop and remove the jars upright to the towel to let them cool.

Do not touch the jars for 24 hours, then turn the screw rings tighter.

Press the middle of the lids; the indent bubble in the middle of the lid should be down, concave, and not pop. If you hear a pop or feel a raised bubble on the lid, then it didn’t process correctly; just use that jam right away.

Jams processed this way are good for a very long time, stored on a shelf in a cool room. In my opinion, it’s at least a year or two. Stick a label on the jars and put a date on them. You will get different opinions online about the shelf life. Some say forever, some say the taste declines a little after a year. Mine usually never lasted more than a few years before they were eaten! You can look it up online and see all the opinions out there.