Peel and cut your mangoes. Either cut them in small pieces if you want it chunky or put them in a blender for more smoother jam.

Place them in a sauce pan and add your lemon or calamansi juice. Cook it in low fire for 10-15 minutes. Make sure to stir in between to make sure the mango doesn't burn.

In a large bowl place your sugar then after 10-15 minutes pour the mangoes on top of the sugar and mix it in thoroughly with the sugar. Place the mango mixture back into your pot and cook on high heat for about 10-12 minutes. Mix it often to make sure it doesn't burn at the bottom.

Meantime, boil your jars to make sure it is sanitized before you put your jam in it for storage. After 10-12 minutes check to make sure that the jam is done by checking the thickness and how it rolls from your spatula.

Take out the jars from the pot and set them to dry. Transfer the jam to the jars and seal it tight. This can last up to one year if you have good storage for them. Share and Enjoy.