● 600 g lychee fruit, without the seeds
● 500 g sugar
● 100 g water
● 1 cinnamon stick
● juice of 1/2 lemon
Peel the fruit removing the hard exterior and the seeds.
Put the flesh of the fruit in a blender and puree more or less, depending on how smooth we want the jam to be.
Next, put the puree in a pot, add the sugar, water, cinnamon stick and lemon juice and boil on medium heat for about 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 jam is ready.
When the jam is ready, remove from the heat and allow it to rest for 10 minutes.
Store in glass sterilized jars.