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
- 2 pounds ripe mangoes
- 1.5 cups white sugar
- 0.75 cups water
- 3 saffrons threads , Optional
Instructions
-
1
Gather all ingredients.
-
2
Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
-
3
Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
-
4
Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).
-
5
Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
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6
Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition Facts
Per serving
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