Sunny Saffron Mango Jam

I started making jams at the beginning of this year and have found it both relaxing and rewarding. I find that I enjoy the preparation, the canning process and then knowing I have a particular jam, that I made, on hand. And not just one jar but at least 4-5 of them ... I like to make small batches. It's great for gift giving, I know few people who would say no to homemade jam. This past weekend, I visited my cousin/godmother, Lourdes, who lives in Naples, and has a bunch of fruit trees, herbs and pineapple plants in her backyard. The Hub being the fruit fanatic that he is immediately hit the backyard when she said help yourself to some mangoes. And boy, did he get a bunch of mangoes! Once we were back home and I realized how many mangoes there actually were, I told him I was taking some to make some jam. He very happily surrendered them over and now we have 5 scrumptious half pints of saffron infused mango jam! This is an easy recipe, that I think anyone new to canning and preserving would enjoy making.

Makes 4 -5 half pints

4 1/2 cups mangoes, diced, peel removed, seed discarded. (about 4-5 mangoes)
1 cup sugar
1/2 tablespoon butter - to reduce foaming
A nice pinch of saffron threads, to enhance the flavor and color
3 tablespoons lemon juice
2 - 3 tablespoons of natural fruit pectin. Depending on how you like your jam, is how much or less you add.

Place diced mango and sugar into a stainless steel pot over medium-high heat. Using a potato masher, gently mash mangoes. I prefer a chunky jam, so I just mash to break down dice a little. Add and stir in the butter, then the saffron. Cook for about 10 minutes. Increase heat to high, stir in pectin and allow to boil for 1 minute. Cook an additional 10 minutes. Turn off heat.
Ladle into sterilized jars and follow safe canning process and procedure as outlined by the National Center for Home Food Preservation. I boil jars in water canner for 15 minutes. Remove from boiling water and allow to cool for 24 hours. You will hear the ping of the lids sealing as they cool. Once the jars have cooled, check seal on lids by pressing down on the center of each lid with finger. If any of the lids spring back, a proper seal was not achieved, and you should either re-process or refrigerate for immediate use.

Serve on bread, yogurt, over ice cream, over seafood, pork, or chicken or use in recipes. ENJOY!

Recipe Note: If you don't want to go through the whole canning and preserving process, just ladle into large 1 quart jar or pint jars and refrigerate.