| Prep: 30 mins | Cook: 1 hr | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 0.2g | 0g | 108g |
| sugars | fibre | protein | salt |
| 101g | 0.7g | 0.6g | 0.004g |
In the heart of the pulsating energy of New York City, tucked within its rich tapestry of cultures, flavors, and stories, I stumbled upon an enticing culinary gem – the Rambutan Jam. As I pondered its vibrant hue, captured captivatingly in this 
image, I couldn’t help but feel a kinship with this concoction. It reminded me of the city I call home, a fusion of experiences that are as delightful as they are diverse.
An Ode to Health and Flavor
Driving the charm attached to this delightful jam is the primary ingredient: Rambutan, a fruit that is a testament to the true potential of nature’s bounty. Rich in Vitamin C, it has the capacity to boost your immune system, a benefit that is further escalated by the addition of lemon juice in the recipe. Not to mention, it is a good source of natural sugar, making it a healthier yet delicious alternative to popular, processed spreads.
Envision the pleasure of spreading a dollop of this fresh, homemade Rambutan jam on a warm toast, the slight crunch giving way to the sweet, tangy spread. It takes me back to the familiar comfort of bustling New York bagel joints, a sentiment closely tied to my core identity. Yet, I can’t resist the allure of experimentation. I’ve drizzled it over vanilla ice cream, adding a fruit-based zing to the creamy dessert. I’ve even glazed grilled chicken with it, leaning into my wife’s adventurous streak, and the result was an unexpectedly delightful union – a bit like our own love story.
The Beauty in Simplicity
All this flavor is birthed from a humble concoction of rambutan, sugar, pectin, lemon juice, and water. A nod to the recipes that depend on their ingredients and the process of cooking more than complicated culinary jargon, Rambutan Jam echoes with the reminiscent of simple yet significant meals I’ve enjoyed throughout my journey.
While the jam reminds me of mango jam , smearing dollops of it on toast for a quick breakfast before an early rehearsal, I find comfort in its uniqueness. The rambutan, oft-overlooked in the pantheon of fruits, holds its own, telling a story that oscillates between sweet and bitter, ideal for an actor feeding off such human experiences.
This recipe holds a special place in my heart and pantry – untamed, understated, and unequivocally enchanting. Drawing from the melting pot of my city, the Rambutan Jam is an embodiment of the journey that is life, filled with delightful surprises and a taste that lingers.
What You’ll Need
- 2 cups fresh rambutan, peeled and seeded
- 3 cups granulated sugar
- 1/4 cup pectin
- 1/4 cup lemon juice
- 1/2 cup water
Method
Step One
First, take your fresh rambutan, ensure it is peeled and seeded. Rinse the rambutan thoroughly to remove any residual skin or seeds. Next, chop the fruit into small pieces.
Step Two
In a medium-sized pot, combine the chopped rambutan, granulated sugar, pectin, lemon juice and water. Stir the ingredients together until well combined.
Step Three
Place the pot over a medium heat on your stove. Allow the mixture to come to a boil. Continuing stirring to ensure the sugar and pectin are fully dissolved.
Step Four
Once boiling, reduce the heat to low and let the mixture simmer. Stir occasionally to avoid any burning or sticking to the bottom of the pot. The mixture should be left to simmer for around 30 minutes, or until the rambutan has become soft and the mixture has thickened.
Step Five
Next, take a masher and lightly mash the rambutan pieces in the pot to break them up and release the juice. This will draw out even more flavor and help the jam to set.
Step Six
Once the jam has reached your desired consistency, remove the pot from the heat. Allow the jam to cool slightly before transferring it to sterilized jars. Ensure the lids are screwed on tightly and store jam in a cool, dark place.
Step Seven
Your homemade Rambutan Jam can be enjoyed on toast, in baking or as a sweet addition to savory dishes. Remember to refrigerate your jam once opened and consume within two weeks.
