This has to be the easiest and most delicious jams ever. I posted this a month ago and discovered that I accidentally deleted it. Oh, so clever!
I found this recipe on allrecipes.com and am so grateful I did. I have tried this with and without saffron and honestly don’t find any difference. If you choose to omit it, it is ok!
⭐Try to select mangos that are hard. They will be easier to peel and will help the jam last a bit longer. 🙂
2 pounds ripe mangoes
1 1/2 cups white sugar
3/4 cup water
3 saffron threads (optional)
Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
*I used a hand blender and gave it a quick whizz.
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, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
Pour cooked jam into sterilized jars and seal according to canning directions.All done!