Mango Saffron Jam

    Recipe Picture:Mango Saffron Jam
    1

    Mango Saffron Jam

    (52)
    1hour


    36 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.

    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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