Can I make jam out of mango, rockmelon, strawberry and mint pulp? Does anyone have a recipe?

I have a batch of fruit pulp left over from juicing this morning.. would love to re-use this..





any other suggestions or recipes are welcome!

Can I make jam out of mango, rockmelon, strawberry and mint pulp? Does anyone have a recipe?
Mango Jam


Yield: 6 Servings





4 cup mango pulp (buy about 6 lb)


1/4 cup lemon juice


6 cup sugar


1 pkg dry pectin





Wash fruit, peel, seed %26amp; cut in cubes. Mash with a potato masher


or run through a food processor or blender - try NOT to puree. In


a 10 qt pan, mix fruit, lemon juice and pectin. Place over high


heat; stirring constantly, bring to a rolling boil that cannot be


stirred down. Still stirring, add sugar. Return to a boil that


cannot be stirred down, then boil for exactly 2 minutes. Remove


from heat; skim off foam. Ladle hot jam into prepared half-pint


jars. Wipe rims clean. Place lids on jars and firmly screw on rings.


Process in boiling water bath for ten minutes. Makes about 6 1/2


cups.








Mint Jelly





2 cups sugar


1 cup water


1/2 cup white vinegar


1/2 lemon juiced


6 large sprigs of mint ( 4-5" in length)





Stir sugar and water over medium heat to boil until sugar dissolves.


Add vinegar and lemon juice and return to steady boil. Boil over


medium heat 15-18 minutes (skimming as required).





Wash and drain the sprigs of mint and add to the boiling syrup.


boil one minutes. Take off heat and let cool to room temperature.


Store in closed container in refrigerator. One traditional way to


use this is to dip leaves of lettuce in it and eat. It is also


good to drink. A little bit in a glass of cold soda water.


Strawberry Jam


(Makes 3 pints.)





4 pints strawberries, washed and stemmed


2-ounce package low-sugar pectin (such as SlimSet)


3 cups honey





In a large saucepan, gently mash berries. Add pectin to mashed


berries. Bring to a vigorous boil, stirring frequently, boil for


1 minute. Remove from heat. Stir in honey. Quickly and carefully


ladle jam into 3 hot sterilized pint jars, filling to 1/4 inch from


tops.





Wipe rims of jars, top with lids. Screw on bands. Place jars on


rack in canning kettle of hot water, adding water if necessary to


bring water level to 1 inch above tops of jars. Bring water to a


rolling boil, boil for 10 minutes. Remove jars carefully and cool


on a wire rack.








I am not sure what rockmelon is?