In large saucepan (at least 8 quarts), combine crushed mangoes, lemon juice and orange juice with the sugar. Cover. Let stand for 3 hours.

Remove cover. Heat on stove over medium low heat; stirring constantly. Heat until sugar is dissolved. Stir in butter. Increase heat to medium and bring the mixture to a boil. Reduce heat and simmer, stirring constantly for 2 to 3 minutes. Increase heat to medium high. Bring to a full rolling boil, still stirring constantly. Stir in contents of 1 pouch of liquid pectin. Return to full rolling boil. Keep stirring constantly. Boil while stirring for 1 minute. Remove from heat. Skim off foam.

Let cool for 5 minutes before filling the jars. Stir the jam as it cools, every minute, to disburse the fruit. Spoon hot jam into hot jars. Leave a 1/4 inch head space. Cover with lids and rings.

Process half pint jars in a water bath canner for 10 minutes, pint jars for 15 minutes.