8 pounds mangoes, very ripe -peeled, cored and mashed
4 C. sugar
10-12 basil leaves, whole
1 package Sure-Jell
1/4 C. lime concentrate or fresh lime juice
1/2 tsp. ground ginger, optional

Peel and core mangoes. The mangoes I used were very very ripe so I just squeezed them from the pit/core making sure they were mashed well. In a heavy sauce pan, boil mango puree with remaining ingredients for about 25-30 minutes until mixture begins to thicken. Adjust lime and sugar content as needed for your own taste. *I love mine full of lime, so I tend to lime it up! Pour into nine prepared half-pint jars and seal. *This jam comes out as a softer spread, but is yummy just the same! Has the sweetness of ripe mango but the lime and basil gives it the savory that balances the sweetness!