Mango-Saffron Jam
Ingredients:
Instructions:
Mango-Saffron Jam
Boil the whole mangoes until soft. Cool and remove the peel and inner seed. Cut the pulp into small pieces or just mesh it with a potato masher. In a big saucepan combine water and sugar, bring to a boil over medium heat. Continue to boil for about 3-4 minutes. Stir in the mango pulp and add the saffron threads. Boil until the mixture thickens, about 20-25 minutes or longer. Test the jam by dropping some of it on a cold plate. Wait for 30 second, if the jam is running then you will have to cook it a bit more. If it becomes thick, it is ready to be jared. Pour cooked jam into sterilized jars and seal. Now you have your own canned sunshine!