Archive for June 22nd, 2012

Mango Saffron Jam

June 22, 2012

The freezer is full of mango slices for smoothies and cakes and my pantry now has a good supply of mango jam.  These little jars of jam spiced with saffron are perfect for gift giving.  A teaspoon of mango-saffron jam in a banana-mango smoothie is a terrific substitute for honey or sugar and makes a yummy filling for sponge cakes.  This jam takes 5-8 minutes to cook, has less sugar and jells in a snap with 1 pouch of Certo pectin.   I love the color of jams and jellies made with Certo pectin.  Because of the reduced cooking time, the color and clarity of jams and jellies made with Certo are brighter and the flavors are fresher.  Small batches also help to control the quality of color, flavor and the gel.  Plus the whole canning process is less of a chore when the batch is smaller.

Start by finding really ripe mangoes…they’re the sweetest.  They should be firm but not bruised and have a heavenly fragrance. The flavor of a mango is like a peach married to a papaya.  Always taste a slice to be sure they are sweet and the texture isn’t mushy.

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