Mango Jam

• 4 C mango scraps
• 4 C sugar
• 2 T fresh lemon juice
• 1/4 C slivers of lemon (rind and pulp cut very thin)

Cook mango scraps at low heat for 25 min. or until musky (reduced to about 3 cups). Add lemon juice, lemon slivers and sugar. (Do not add water.) Boil rapidly, stirring constantly for 10 min. or until mixture looks clear and lemon slivers are translucent. Pour boiling marmalade into sterilized dry jar.