2 pounds ripe mangoes , 1 ½ cups white sugar, ¾ cup water, 3 saffron threads (Optional)
Instructions
Slit mangoes and microwave on High until soft, about 1 to 2 minutes. Once cool, peel and remove the seeds, then mash the pulp in a large bowl. Combine sugar and water in a saucepan over low heat and bring to a boil. Raise the heat to medium-high and boil until the mixture reaches 270 degrees F (135 degrees C) and forms soft threads. Add the mango pulp and saffron, boiling for 5 minutes until thickened. Pour the jam into sterilized jars and seal following canning instructions.
Nutrition
Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 19g 7%, Dietary Fiber 1g 3%, Total Sugars 18g, Protein 0g, Vitamin C 11mg 53%, Calcium 4mg 0%, Iron 0mg 1%, Potassium 59mg 1%
