Santol Jam
A sweet-tart tropical jam made with ripe santol pulp, sugar, lemon juice and warm spices.
Santol jam is a flavorful way to turn ripe santol into a smooth, sweet-tart tropical preserve. The fruit's naturally tangy character becomes mellow and fragrant as it cooks with sugar and a little lemon juice, while a touch of cinnamon adds warmth. This jam is delicious spread over toast, pancakes or biscuits and can also be used as a filling for pastries and desserts. For the best texture, use ripe santol and carefully separate all edible pulp from the seeds before cooking. Stir the mixture frequently as it thickens to prevent sticking.
Ingredients
- 3 cups Ripe Santol Pulp
- 1.25 cups Sugar
- 0.5 cups Water
- 2 tablespoons Fresh Lemon Juice
- 0.25 teaspoon Ground Cinnamon
- 0.5 teaspoon Vanilla Extract
Nutrition per Serving
Instructions
Cut open the ripe santol fruits and carefully remove all seeds, keeping only the edible pulp.
⏱️ 10 minutes
Place the santol pulp and water in a saucepan and cook over medium heat until the fruit softens.
⏱️ 8 minutes
Mash the softened santol pulp until it reaches a mostly smooth consistency.
⏱️ 3 minutes
Add the sugar, lemon juice and cinnamon and stir until well combined.
⏱️ 2 minutes
Simmer over medium-low heat, stirring frequently, until the mixture becomes thick and glossy.
⏱️ 20 minutes
Stir in the vanilla extract and remove the jam from the heat.
⏱️ 1 minutes
Allow the jam to cool slightly before transferring it to a clean jar.
⏱️ 5 minutes