Mango Jam

Boil, steam, or microwave the whole mangoes until soft.

Cool, then remove the peel and inner seed; place the mango pulp in a large bowl.

Use a fork or potato masher to mash the pulp well.

Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil.

When mixture begins boiling, increase heat to medium-high.

Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).

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

Pour cooked jam into sterilized jars and seal according to canning directions.