Mango Saffron Cardamom Jam
Author: 
Recipe type: Condiment
Cuisine: American, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
 
A delicious homemade mango jam delicately flavored with saffron and cardamom. Make a batch using juicy, ripe golden mangoes and savor them till the season is long past. Make this no pectin, no preservative, refrigerator jam recipe and follow my tips for perfect jam every time!
You will need:
  • Ripe mango - 4 heaped cups, finely chopped
  • Sugar – 1¾ - 2 cups
  • Lemon juice – from a large lemon
  • Cardamom powder – 1 tsp
  • Saffron strands - a pinch
How to:
  1. Peel, pit and finely chop the mango (one large or 2 medium ones). Sprinkle sugar and lemon juice and toss to combine. (Use 1¾ cup if your fruit is very sweet or else, add the full 2 cup.)
  2. Place this mixture in a thick-bottomed, large, deep pot. Bring the mixture to a boil on medium-high heat and boil for 5 minutes. Now add cardamom and saffron, reduce heat and cook till jam comes together and the mixture is reduced. Stir in between and mash some (but not all) of the fruit pieces with the back of a ladle or a clean, dry potato masher. (See notes for checking doneness of the jam.)
  3. Once done, remove from heat immediately. Spoon jam into clean, sterilized glass jars, cool completely, cover tightly with lid and refrigerate. Keeps well for a couple of weeks (psst… and even up to a month if used and stored properly).
Notes:
1. When jam is done, it will have a glossy sheen to it. You can also do the following tests to determine if jam is ready.
2. Before starting, place a couple of small plates in the freezer. To check if jam is done, place a blob of hot jam mixture on the cold plate. Cool it for a few seconds in the freezer and run a finger across it. If the mixture gels and you are able to run your finger through it without it being runny, the jam is done. Else, cook for a couple more minutes and test again.
3. You can also test using the spoon method. Dip a metal spoon into the hot jam mixture and allow it to slide off the spoon. Initially, it will fall off as individual drops. When jam is done, it will slide off the spoon as one mass (or a sheet).
4. Always remember that the jam will thicken when cool. So take care not to overcook it. It takes practice and patience to tell when exactly the jam is done, but you’ll get there!
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/10/19/mango-saffron-cardamom-jam/