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Mango Jam

About this recipe: Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

RADHIKA GHATAGE

Ingredients
Makes: 24 

  • 2 pounds ripe mangoes
  • 1kg ripe mangoes
  • 1 1/2 cups white sugar
  • 300g sugar
  • 3/4 cup water
  • 180ml water
  • 3 saffron threads (optional)
  • 3 saffron threads (optional)

Directions
Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. 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.
  2. Boil, steam or microwave the whole mangoes until soft. Cool, then remove the peel and stone; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
  3. 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). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture
  4. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to the boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 135 degrees C. Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes. Add the saffron threads, if desired.
  5. Pour cooked jam into sterilized jars and seal according to canning directions.
  6. Pour cooked jam into sterilised jars and seal according to canning directions.

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