1. Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes. Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.

2. Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.

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

Tips

Reduce sugar to 1 cup if mangoes are ripe or increase to 2 1/2 cups if mangoes are raw.

You can also boil or steam the mangoes to soften them.