Description
This delicious mango jam recipe is crafted using ripe or semi-ripe mangoes, offering a sweet and vibrant spread perfect for toast, desserts, or as a flavorful addition to your meals. It involves softening the mangoes, cooking them with sugar and saffron, and boiling the mixture until it thickens to a jam consistency.
Ingredients
Fruits
- 2 pounds ripe mangoes
Other Ingredients
- 1 ½ cups white sugar (adjust to taste: reduce to 1 cup for ripe mangoes, increase to 2 ½ cups for unripe mangoes)
- ¾ cup water
- 3 saffron threads (optional)
Instructions
- Prepare Mangoes: Make 4 to 5 slits in the mangoes and microwave on High for 1 to 2 minutes until they soften. Allow to cool, then peel off the skin and remove the inner seed. Place the mango pulp in a large bowl and mash well using a fork or potato masher.
- Make Sugar Syrup: In a large saucepan, stir together the sugar and water over low heat and bring to a boil. Once boiling, increase heat to medium-high and continue boiling until fine, soft threads form, reaching 270°F (135°C).
- Combine and Cook Jam: Stir in the mashed mango pulp and add saffron threads if using. Boil the mixture while stirring occasionally until it thickens, approximately 5 minutes.
- Jar the Jam: Pour the hot mango jam into sterilized jars and seal according to canning guidelines to preserve freshness and extend shelf life.
Notes
- You can soften mangoes by boiling or steaming instead of microwaving.
- Sugar quantity can be adjusted according to mango ripeness and desired sweetness.
- Use sterilized jars and proper sealing methods to ensure safe preservation.
- Saffron is optional but adds a lovely aroma and subtle flavor.
- Allow cooled jam to be refrigerated once jars are opened.
