Mango Jam

Recipe View Prepare the Mangoes (5 minutes): Gently score the mangoes in a crosshatch pattern. Microwave on high for 1-2 minutes, until softened.

Recipe View Cool and Mash (10 minutes): Allow the mangoes to cool slightly. Scoop out the pulp, discarding the skin and pit. Mash the pulp with a fork or potato masher until smooth.

Recipe View Create the Syrup (15 minutes): In a large, heavy-bottomed saucepan, combine the sugar and water. Stir over low heat until the sugar dissolves completely. Increase the heat to medium-high and bring the mixture to a rolling boil.

Recipe View Achieve Thread Stage (10-15 minutes): Continue boiling the syrup until it reaches the 'thread stage'. To test, dip a spoon into the syrup and let it drip. The syrup should form a fine, delicate thread as it falls. Alternatively, use a candy thermometer and cook to 220°F (104°C).

Recipe View Infuse and Thicken (10 minutes): Stir in the mashed mango pulp and saffron threads. Reduce the heat to medium and simmer, stirring frequently, until the jam thickens to your desired consistency. This should take about 5-10 minutes.

Recipe View Jar and Seal (20 minutes): Carefully pour the hot jam into sterilized jars, leaving 1/4-inch headspace. Seal the jars according to standard canning procedures. Process in a boiling water bath for 10 minutes to ensure proper preservation.