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.
1kg ripe mangoes
3 saffron threads (optional)
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.
Pour cooked jam into sterilised jars and seal according to canning directions.
This was the runniest jam iv'e ever seen, the consistency was all over the place but I must say the taste was the best thing and that was only OK. It was very watery with hardly any taste of mango. It was a very heavy jam. The texture of this jam was extremely lumpy and when it wasn't lumpy it was very thin and watery - 25 Apr 2016