Mango jam by Yollynda Apaliz Villamil

2 pounds ripe mangoes
1 1/2 cups white sugar
3/4 cup water
3 saffron threads (optional)
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Prep cook ready in
15 m 45 m 1h

1. Boil, steam or microwave the 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. Place the sugar and water in a large saucepan over low heat,
Stir mixture , and bring to boil.
When mixture begins boiling, increase heat to medium-high.
Continue boiling until fine, soft thread form,
270 deg F (135 deg C).
Stir in the mango pulp, add the saffron threads, if desired and boil until the mixutre thickens, about 5 mins.

3. Pour cooked jam into sterilised jars and seal according to canning directions.