mango jam recipe
Recipe date: 19/04/2015
1kg ripe mangoes
3 saffron threads (optional)
Boil, steam or microwave the whole mangoes until soft. Cool, then remove the peel and stone; 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 the boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 135 degrees C. Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes. Add the saffron threads, if desired.
Pour cooked jam into sterilised jars and seal according to canning directions