Mango Jam


2pounds ripe mangoes 

1 1/2 cups white sugar

  3/4 cup water

3saffron threads (optional)


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.

Pour cooked jam into sterilized jars and seal according to canning  directions.

Rain Arora

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