Cut the top crown portion of Mangoes and soak those in water for 30 minutes.

I always soak mangoes for some time before having those in any form.

Remove Skin and discard Mango Seed.

Cut Mangoes into small Cubes. Extract as much as possible Juice from the body of the Mango Seeds.

Since I prefer a bit rough texture of the Jam I don’t make a puree while preparing jam. If you need smoother consistency then make Puree of Mangos for preparing the Jam.

Now in a deep bottomed Pan (preferably Non-stick) take Mango Cubes along with Sugar and Lemon Juice and start cooking in medium flame.

Mash Mangoes a bit using a wooden ladle and cook till Sugar dissolves completely.

You can adjust Sugar according to your taste. Mangoes that I had were too sweet and it took me around 2 Cup of Sugar to make the Jam.

Reduce the flame when the mixture start bubbling and cook for around 10 minutes until the mixture thicken and mangoes massed completely.

Mix in between with a ladle and cook till the mixture turn glossy in texture for around 15 minutes more. End result should be a semi thick Jam.

Switch the flame off and let the Jam cool completely.

Store Jam in a sterilized Glass container.