Mango jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Ingredients
- 2 pounds ripe mangoes
- 1 ½ cups white sugar
- ¾ cup water
- 3 saffron threads (Optional)
Directions
Step 1
Gather all ingredients.
Step 2
Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
Step 3
Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
Step 4
Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).
Step 5
Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
Step 6
Pour cooked jam into sterilized jars and seal according to canning directions.
Tips
Reduce sugar to 1 cup if mangoes are ripe or increase to 2 1/2 cups if mangoes are raw.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 73 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium1mg | 0% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 3% |
Total Sugars18g | |
Protein0g | |
Vitamin C11mg | 53% |
Calcium4mg | 0% |
Iron0mg | 1% |
Potassium59mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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