| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 0g | 0g | 78g |
| sugars | fibre | protein | salt |
| 70g | 2g | 1g | 0.02g |
Having grown up along the rocky coast of Maine and holding coastal cuisine close to my heart, I usually offer my readers a taste of the Atlantic. Today, however, we’re going to venture a bit farther afield, to an unassuming tropical fruit known as Santol. The recipe we’re diving into is just as addictive as your favorite New England clam chowder, but with a tropical twist – Santol Jam.
How I discovered Santol Jam
What led a New England culinary enthusiast like myself to stumble upon a tropical fruit almost unheard of in our neck of the woods? Well, it all started when Samantha, my youngest, went on a study abroad program to the Philippines. There, she discovered a world of flavors — one of which was Santol. Samantha sent a jar of homemade Santol Jam to us and the minute Erin, my eldest, and I tasted it, we fell in love. Samantha then shared the recipe with me, and in all honesty, I’ve become a bit obsessed with it.
The Benefits of Santol Jam
Unlike many conventional types of jam, Santol Jam is so much more than just a sweet spread for your toast or a fancy ingredient for your dessert recipes. The Santol fruit is a rich source of Vitamins B and C, iron, and antioxidants. This makes the jam a guilt-free pleasure with health benefits that include boosting immunity, improving digestion, and supporting heart health. Plus, the cinnamon in this recipe adds even more health benefits and creates a unique flavor combination that’s simply irresistible.
This Santol Jam is similar in texture to other fruit preserve recipes like marmalade or apple butter. It pairs well with a variety of dishes, from spread over a slice of freshly baked bread for breakfast to being a tangy accompaniment to grilled meat or a delightful addition to your favorite desserts. But my favorite? Using it as a unique twist to traditional New England dishes like biscuits or vanilla custard. It adds a layer of tang and sweetness that beautifully complements these traditional foods.
If you’ve been looking for a new recipe to shake up your kitchen routine or maybe capture a bit of tropical sunshine during the chilly Maine winters (not to mention bolster your health), you can’t go wrong with this Santol Jam recipe.
What You’ll Need
- 4 medium-sized Santol fruits
- 2 cups white granulated sugar
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 6 sterilized mason jars
Method
Step One
Start by peeling the Santol fruits. After peeling, remove the seeds and slice the remaining pulp into small, bite-sized pieces.
Step Two
Place the chopped Santol fruits, sugar, water, salt, lemon juice and cinnamon stick into a large saucepan. Stir the ingredients together until they are thoroughly combined.
Step Three
On medium heat, bring the mixture to a boil while stirring frequently. Upon reaching a boil, reduce the heat to low and allow it to simmer. Continue to stir the mixture occasionally for about 45minutes to an hour.
Step Four
The jam is ready when it reaches a thick consistency, similar to a commercial jam or marmalade. You can check this by spooning a bit of the jam onto a chilled plate. If it firms up quickly, it is ready. If it remains runny, continue to simmer and stir until it thickens.
Step Five
Once the correct consistency is reached, remove the saucepan from the heat. Remember to discard the cinnamon stick.
Step Six
Ladle the jam into the sterilized mason jars. Leave about 1/4 inch of space at the top of each jar for expansion.
Step Seven
Seal the jars tightly. You can then store your homemade Santol jam in a cool, dark place where it will be good for up to 12 months. Refrigerate after opening. Enjoy it spread on bread, biscuits or even as a filling for pastries.
