Thoroughly wash the bottles and the lids in clean soapy water and rinse well.

Place them upright inside a warm 140°C (280°F) oven for about 20 minutes.

Turn the oven off and leave them in there until you are ready to bottle the jam.

Before making the jam, place two small ceramic plates or bowls into the freezer - you will need these later to test the setting point.

Place the mango pulp, sugar, lemon juice, and 1 tablespoon of water into a heavy bottom saucepan and mix well with a wooden spoon.

Place the saucepan over low/medium heat and stir until the sugar dissolves and the mangos have thawed - about 5-10 minutes.

Increase the heat to high and bring it to a rolling boil for 10 - 15 minutes, stirring frequently, and reduce the heat to medium as the jam cooks down and becomes thicker.

When the jam has thickened and no longer looks watery, turn off the heat and check the setting point.

Remove one plate from the freezer, spoon a small amount of jam onto the plate and let it sit there for a few moments to chill.

Then pull your finger through the middle of the jam to create a clear line.

If it holds and stays in two halves, it has reached the setting point and can be bottled.

But if it appears watery and runs back into itself, it has not reached the setting point and should be cooked for a few more minutes and retested until it is ready.

If the mango pieces are too large for your liking, use a clean fork or potato masher to mash the mango pieces to a consistency you like.

Carefully ladle the jam into the warm sterilized jars leaving about ½ cm (¼ inch) of space from the top.

Use a clean paper towel to wipe away any spills from the rim of the jar.

Screw the lid on while still hot and allow it to cool completely.

Label and date the jam jars, then store them in a cool, dark, and dry area.