Mango Jam with Ginger

Toast the coriander in a dry pan until fragrant. Remove from the pan, and finely crush in a mortar. Peel the mango, cut the fruit away from the stone, and finely dice. Weigh 1 kg (approximately 35 ounces) of the fruit. Peel and finely chop the ginger. Mix the mango, ginger, coriander, sugar, and pandan in a large pot. Bring to a boil stirring often, and cook for 4 minutes until the mixture begins to thicken. Remove the pandan and puree the mixture. Fill the sterilized, prepared jars to the brim. Seal tightly, and turn upside down to cool.