Mango Saffron Jam

    (52)
    1 hour

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


    37 people made this

    Ingredients
    Serves: 24 

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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (52)

    Reviews in English (45)

    by
    89

    I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and spatters as it boils, and can make quite a mess. I doubled the recipe and reduced the sugar without a problem, and now I have something I can do with all those mangoes we get in the backyard every summer.  -  09 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    86

    Mangolicious Jam. I cut back the sugar by 1/2, as I used a ratio of equal parts mango to sugar. I also used 2 teaspoons lemon juice and 3/4 of a lemon zested for it to thicken.  -  16 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    63

    OH MY GOODNESS! I am VERY happy with this recipe. I tweeked it a little because I only had one mango so I divided it by half and only used 1/2 cup of Sugar in the Raw (the only sugar I have). This is the first Jam I have every made and I cannot wait to put it on toast or a PB&J!  -  20 Dec 2008  (Review from Allrecipes USA and Canada)

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