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Put the first five ingredients in a pot and bring it to a hard boil.
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Add sugar and bring to hard boil again and let it remain there, stirring constantly, for 1 full minute.
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Take pot off the stove, stir in Mango Rum if using, and let sit for 5 minutes.
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Ladle into sterilized jars (makes three ½ pints), place one simmering flat and screw top lid.
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Process in water bath canner for 10 minutes and allow cooling for 24 hours in a draft free area.
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After processing, there is no rum or alcohol taste and a hint just a hint of mango.