Saffron-Kissed Mango Preserve

1. 1

   Assemble all the ingredients.

2. 2

   Cut 4 to 5 slits in the mangoes and microwave on High until they are soft, 1 to 2 minutes.

3. 3

   Let them cool, then remove the peel and the inner seed; place the mango pulp in a large bowl. Use a fork or a potato masher to thoroughly mash the pulp.

4. 4

   Combine the sugar and water in a large saucepan over low heat and bring to a boil. When it starts to boil, raise the heat to medium-high. Keep boiling until fine, soft threads form, 270 degrees F (135 degrees C).

5. 5

   Stir in the mango pulp, add the saffron threads, and boil until the mixture thickens, about 5 minutes.

6. 6

   Pour the cooked jam into sterilized jars and seal following canning directions.

• Calories 67.67 kcal Low Source
• Protein 0.04 g Low Source
• Carbs 17.86 g Moderate
• Total Fat 0.02 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 2.41 mg Low Source
• Fiber 0.12 g Low Source
• Sugar 17.59 g High
• Added Sugar 0.31 g Low Source
• Calcium 6.43 mg Low Source
• Iron 0.14 mg Low Source
• Potassium 9.08 mg Low Source
• Vitamin A 13.23 mcg_rae Low Source
• Vitamin C 5.75 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.