12 c. sliced firm ripe mango
2 c. sugar
4 c. water

Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jam consistency. Stir often to prevent scorching.

Spoon into hot sterilized jars. Seal with paraffin.

To make mango butter - add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added.