2 cups (500 gms) mango pulp
1 medium (500 gms) papaya, peeled, cut and pureed
6 tbsps lemon juice
4 1/2 cups (1 kg) sugar

Take mango puree and papaya puree in a wide pan and cook for three to four minutes.
Add sugar and cook till sugar dissolves. Add half the lemon juice and cook till the mixture thickens.
Check if the jam is ready. Take a spoonful of the boiling jam on a plate and allow it to cool. 
If it sets on cooling and there is no water separation, the jam is ready to be bottled.
If there is any water separation, continue to cook till the jam is ready.
Pour the jam while still hot into sterilised bottles. Let it cool completely and then seal with tight fitting lids and store.