| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 248 | 0.5g | 0g | 64g |
| sugars | fibre | protein | salt |
| 50g | 4g | 1g | 0.03g |
Just from the very title, the Annona Squamosas Jam recipe instantly intrigued me. A delightful blend of the tropical and exotic Annona Squamosas, also known as the Sugar Apple, combined with the aromatic spices of cinnamon and nutmeg. This reflects my love for combining unique elements into the tradition of southern cooking. The intense, custardy sweetness of Sugar Apples mixed with staple household ingredients truly creates a delightful balance.
A Trip down the Memory Lane
Growing up in Charleston, South Carolina, surrounded by a wide variety of fruit orchards, my family and I used to make homemade jams a tradition, especially during the summer. To me, the Annona Squamosas Jam is more than just a delicious spread, it’s a connection to my roots and my affection for Southern tradition.
Health Benefits and Synergy with Other Dishes
The Annona Squamosas or the Sugar Apple itself is a rich source of Vitamin C and antioxidants which strengthens the immune system and promotes skin health. Prepared with a minimum amount of sugar, this jam maintains its nutritive value.
Headlining breakfast tables or adorning your warm toast, the Annona Squamosas Jam is truly versatile. It complements savory dishes like biscuits or the classic Southern chicken and waffles, adding a hint of sweetness that balances the flavors. It also plays well with coastal dishes, perfectly accompanying a piece of fresh, grilled fish.
So, whether it’s introducing a Southern touch to your everyday breakfast, or using it as a secret ingredient to elevate your dishes, the Annona Squamosas Jam has become a stable part of my culinary repertoire that I’m truly thrilled to share with all of you.
What You’ll Need
- 3 cups of chopped Annona Squamosas (Sugar Apples)
- 1 cup of sugar
- 1/2 cup of water
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon powder
- 1/4 teaspoon of nutmeg powder
- 1 package of pectin (1.75 oz)
Method
Step One
Start by thoroughly washing and cutting the Annona Squamosas (Sugar Apples) into small pieces. Once chopped, measure them to ensure you have 3 cups.
Step Two
In a large saucepan, combine the chopped Annona Squamosas with the water and bring the mixture to a low boil over medium-high heat. Boil for about 10 minutes until the fruit becomes soft and mushy.
Step Three
Once the fruit is soft, add the sugar, lemon juice, vanilla extract, cinnamon powder, and nutmeg powder to the saucepan. Stir all the ingredients well to combine them thoroughly.
Step Four
After the mixture is well combined, stir in the pectin. Lower the heat to medium and continue to cook the jam, stirring frequently to prevent scorching, until the jam reduces in volume and thickens up. This will usually take about 20 to 25 minutes.
Step Five
Once your jam has reached the desired thickness, you can either use it right away or preserve it for long-term storage. For preservation, sterilize your jam jars and lids. While the jam is still hot, ladle it into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims clean, secure the lids, and process the jars in a water bath for 10 minutes.
Step Six
After the jars have been processed, remove them from the water bath and let them cool completely. Test the seals to make sure they are tight. Your Annona Squamosas jam is now ready to be stored for future use, or enjoyed right away!
