Chop the mango flesh into small pieces, place in a large saucepan with the filleted oranges and the orange juice produced during filleting.
The total weight must be 1 kg. Remove the seeds from the chilies, dice finely and add with the lime juice.
Mix the sugar with the gelling agent and add to the pulp form.
Allow the mixture to bubble for at least 3 minutes, adding the rum at the end of the cooking time. Make a jelly test.
Fill the jam boiling hot into clean twist-off jars, close them on the spot and turn the jars upside down for 5 min.
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