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 pound
- ½ cups white sugar: 1 piece
- water: 0.75 cup
- saffron threads: 3 piece (optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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). Dotdash Meredith Food Studios
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Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes. Dotdash Meredith Food Studios
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Pour cooked jam into sterilized jars and seal according to canning directions. Dotdash Meredith Food Studios
