Everybody loves Mango Jam spread on a freshly baked bread for breakfast. Store the goodness of the season in form of mango preserves.The mango season honored our beings this year with a load of fruity, quality fresh Mangoes. The trees worked hard on their fruits and we get to indulge them.
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour
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- Boil, steam or microwave whole mangoes until tender. Leave to cool, then remove the skin and internal seeds; 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 the mixture and bring to a boil. When the mixture begins to boil, increase the heat to medium-high. Continue boiling until fine, soft strands form at 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 the cooked jam into sterilized jars and seal according to the canning instructions.