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MANGO JAM Vegetarian-Dish

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.


Ripe mangoes
: 2 pounds
: 1 1/2 cups
: 3/4 cup
Saffron threads (optional)
: 3

Mango Jam


  • 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.