5 homemade jam recipes made from exotic fruits

Melon, Mulberry, Kiwi, Quince Jam - Mangosteen Jam - Rambutan Jam - Red Gooseberry Jam - Tamarillo Jam

Rambutan Jam - Photo By Thanasis Bounas
Rambutan Jam - Photo By Thanasis Bounas

Melon, Mulberry, Kiwi, Quince Jam

Ingredients
● 250 g melon
● 250 g kiwi
● 250 g mulberry
● 250 g quince
● 900 g sugar
● 200 g water
● 1 sprig rose geranium

Directions
Wash and peel the fruit, slice in small pieces and put in a pot. Grate the quince using the large holes of the grater and add to the pot.
Add the water and sugar and using a potato masher, mash the fruit and leave for 1 hour for the fruit to release their juices. Put the pot on medium heat and boil for about 40-45 minutes, stirring frequently with a wooden spoon.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave it in for 30 minutes to release its fragrance and then discard.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.

Mangosteen Jam

Ingredients
● 400 g mangosteen fruit, peeled
● 400 g sugar
● 50 g water
● juice of 1/2 lemon

Directions
Using a serrated knife, slice the exterior of the fruit all around and remove the top part.
Use caution with the knife as the rind is very hard.
Remove the top part and using a spoon, remove the flesh which is in the other half.
After cleaning all the fruit, finely chop with a knife or puree in the blender if we want our jam to be smooth.
Put them in a pot, add the sugar and water and boil on medium heat for 30-35 minutes, until the jam has thickened.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Three minutes before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes and then store in glass sterilized jars.

Rambutan Jam

Ingredients
● 500 g rambutan fruit, without the pit
● 120 g water (if we want more syrup add more water)
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
Peel the fruit removing the hard exterior and using the tip of the knife, carefully slice the flesh to remove the pit.
Put the flesh of the fruit in a blender and puree more or less, depending on how smooth we want the jam to be.
Then put the mixture in a pot, add the sugar, cinnamon stick and water and boil on medium heat for about 30-35 minutes.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
2-3 minutes before turning off the heat, add the lemon juice and stir.
Turn off the heat and allow it to rest for a few minutes and then store in sterilized jars.

Red Gooseberry Jam

Ingredients
● 400 kg gooseberries
● 250 g sugar
● juice of 1/2 lemon

Directions
Remove the gooseberries from the stems.
Wash the berries very well in cold water and allow to drain.
Put them in a large pot, in layers, alternating with the sugar and boil on medium heat.
After boiling for 5 minutes, remove the foam from the surface, crush the gooseberries using a potato masher and continue to boil for another 10 minutes.
Add the lemon juice and remove from the heat.
The time needed for the jam to set is low because the gooseberries have their own jelly and the jam sets quickly.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Allow the jam to rest and then store in glass sterilized jars.

Tamarillo Jam

Ingredients
● 500 g tamarillo fruit
● 500 g sugar
● 60 g water
● juice of 1 lemon

Directions
Put water in a pot to boil and once it is at a rolling boil, add the fruit and leave the fruit in for 2 minutes.
After the 2 minutes, remove the fruit and put them in a bowl with cold water.
Using a sharp knife, slice the end of the fruit and peel.
Slice the fruit in half and using a spoon, carefully remove the seeds.
Put the water, sugar, the fruit and the lemon juice in the pot and boil on medium heat.
After boiling for about 10 minutes, crush the fruit with a potato masher and continue to boil until the jam has thickened, about 20-25 minutes.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Turn off the heat, allow the jam to rest and then store in glass sterilized jars.

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