Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::24
Yield::3 cups
Ingredients
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2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3 saffron threads (Optional)
Directions
Gather all ingredients.
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Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
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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.
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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).
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Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
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Pour cooked jam into sterilized jars and seal according to canning directions.
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Recipe Tip
Reduce sugar to 1 cup if mangoes are ripe or increase to 2 1/2 cups if mangoes are unripe.
You can also boil or steam the mangoes to soften them.