Instructions 1) Hold the mangoes standing and with a knife, cut from the top down on one

side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop flesh and
coarsely chop. Scrape flesh from pits, if any. Discard pits. 2) In a pot over low heat, combine
mango, sugar, lemon juice and pectin. Cook, stirring regularly and mashing with back of
spoon, until sugar is dissolved. Bring to a boil. 3) Increase heat to medium and continue to
cook, skimming foam that floats to top, until mixture thickens. To check for doneness, use
the "parting the sea" technique by transferring a teaspoonful onto a small dish and
refrigerate for about 1 minute. Run your finger in the middle of jam. If it remains open and
does not flow back together, it is ready. 4) Transfer mango jam to jars while hot. Allow to
cool before sealing completely and store in fridge.

Instructions 1) Hold the avocadoes standing and with a knife, cut from the top down on
one side of the pit to separate flesh. Repeat on other side. Remove the pit with the knife ,
using a spoon, scoop flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits. 2)
In a pot over low heat, combine avocado, sugar, lemon juice and pectin. Cook, stirring
regularly and mashing with back of spoon, until sugar is dissolved. Bring to a boil. 3)
Increase heat to medium and continue to cook, skimming foam that floats to top, until
mixture thickens. To check for doneness, use the "parting the sea" technique by transferring
a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the
middle of jam. If it remains open and does not flow back together, it is ready. 4) Transfer the
avocado jam to jars while hot. Allow to cool before sealing completely and store in fridge.