In a large pot, combine 4 cups of diced fully ripe mangoes and 1 cup of chopped pineapple. Set the heat to medium and cook, stirring occasionally for about 10 minutes.

Once the fruits have softened, sprinkle in 2 cups of granulated sugar and stir until fully dissolved, around 5 minutes.

Increase the heat and bring the mixture to a rapid boil. Boil for about 2 minutes, then reduce the heat to low to allow a gentle simmer.

Stir in 1/4 cup of fresh lemon juice and 2 tablespoons of minced red chili. Simmer for another 10 minutes.

If you prefer a thicker jam, add 1 packet of pectin here and stir it in thoroughly.

To check for doneness, take a small amount and place it on a cold spoon. If it gels, it's done.

Once the jam has reached the desired consistency, let it cool slightly, then pour it into sterilized jars.