Mango Saffron Jam

    Mango Saffron Jam


    35 people made this

    The great thing about this jam is you don't have to have super fresh mangoes. It even works with green mangoes.

    Serves: 24 

    • 1 kg mangoes
    • 1 1/2 cups (375g) white sugar
    • 3/4 cup (190ml) water
    • 3 saffron threads

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Boil, steam or microwave the whole mangoes until soft. Cool then remove the peel and seed. 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 mixture and bring to a boil. When mixture begins boiling increase heat to medium-high. Continue boiling until fine, soft threads form (135 degrees C if using a sugar thermometer).
    3. Stir in the mango pulp and add the saffron threads (if desired) then boil until the mixture thickens; about 5 minutes.
    4. Pour cooked jam into sterilised jars and seal according to directions.

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