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



Also Read: Apple Jam

  1. 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.
  2. 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.
  3. Pour the cooked jam into sterilized jars and seal according to the canning instructions.