Ingredients

• 2 pounds ripe mangoes
• 1.5 cups white sugar
• 0.75 cups water
• 3 saffrons threads , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
3. 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. 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. 5 Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
6. 6 Pour cooked jam into sterilized jars and seal according to canning directions.

Nutrition per serving