You are going to love it! The fruits will have to soak in sugar for a few hours. If this is your first time, you may want to click on the Tips and Tricks section, and look for advice on How to make the best homemade jams.
- 2 kg of pitted fruits
- 1.5 kg white sugarcane
- 1 glass of water
- 2 vanilla pods
- A few citrus fruit seeds or the juice of one lemon
- Step 1 Put the washed, dried, and cut in 2 fruits in a large bowl and cover with the sugar. Let it soak for 5 to 6 hours or more for an even better start.
- Step 2 Pour the water, the fruits with the sugar in a jam basin, add the juice of a lemon, or a few lemon seeds you have locked in a tea ball. Bring to a boil on high heat while stirring. The boiling part should take about 25 to 35 minutes, but make sure the fruits don’t burn. Maintain the temperature on high heat for the fruits to quickly turn into jam. Ten minutes prior to the end of the cooking part, add the vanilla pods you have sliced in two lengthwise. If after 30 minutes, the syrup is still a bit too runny, it’s best to remove the fruits with a ladle, and keep cooking the syrup for a while until it gets thicker.
- Step 3 You may choose to thinly or roughly mash the fruits at your convenience. If so, don’t forget to remove the vanilla pods and set them aside. Do the cold plate-test to check on the thickness of the jam, and fill in the jars right away. I usually insert the vanilla pods too. Firmly close the lids and turn the jars upside down until complete cooling. The jam can be kept up to 18 months and over if stored in a dry and dark place.