MANGO JAM
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Ingredients
Ripe mangoes
: 2 pounds
Sugar
: 1 1/2 cups
Water
: 3/4 cup
Saffron threads (optional)
: 3
Method
- 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.