Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Saffron threads (optional)
Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high.
- Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).
- Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes. Add the saffron threads, if desired.
- Pour cooked jam into sterilized jars and seal according to canning directions.