3 medium ripe mango finely chopped
1 3/4 cups sugar
juice of one lemon
1 tsp cardamon powder
pinch of saffron
- Peel, pit and finely chop the mango. Sprinkle sugar and lemon juice and toss to combine.
- 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 of the fruit pieces with the back of a ladle or potato masher.
- 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