| Prep: 30 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0g | 0g | 50g |
| sugars | fibre | protein | salt |
| 40g | 2g | 1g | 0g |
I recently found myself enamored with a delightful recipe that effortlessly marries my California roots’ love for fruit and the sweet familiarity of a classic American comfort food. I’d like to introduce you all to the dish that’s got my culinary heart aflutter – the scintillating Catmon Jam.
A Fascinating Fruit
Catmon, a tropical fruit native to certain parts of Asia, is a rather unique main ingredient. This distinct fruit boasts a subtly sweet flavor and has a texture akin to apple. While Catmon is the main character of our delectable jam, it’s the perfect stage for good ol’ lemon and sugar to shine, creating a stellar performance of flavors that dance in harmony. Although you wouldn’t find it growing in any California valley, this faraway fruit allows me to bring exotic tastes right to my family’s breakfast table.
Wellness and Wholesomeness
As a true Californian, health-conscious choices seep into every recipe I concoct, and this Catmon Jam is no exception. Catmon is rich in Vitamins C and A, beneficial for maintaining overall health and boosting immunity. Moreover, the addition of lemon not only heightens the jam’s flavor profile, but also contributes to its nutritional value – being packed with antioxidants, and aiding in digestion. I always feel great when my sweet indulgences also bring a host of wholesome benefits.
This delightful jam shares parallels with other beloved preserves such as apple or pear jam, thanks to its subtly sweet and tangy notes. Yet there’s an undeniable distinction, a charming element of surprise that Catmon brings to the table. Paired with warm, freshly toasted bread and a steaming cup of coffee, this jam turns every breakfast into a special occasion. Equally, it adds a lovely fruity tang as a topping on fluffy pancakes or a filling within pastries. You could even experiment by using it in savory dishes – making it your secret ingredient for glazing meats or as a condiment for cheese boards.
Whether you’re spreading it on crusty sourdough or using it as an unexpected ingredient in your cooking, Catmon Jam has a versatile charm which I believe reflects the blend of culinary cultures I constantly strive for – a mingling of the familiar and the exotic, of comfort and wholesomeness. This is an adventurous recipe that invites us all to experience flavors beyond ordinary and makes any meal extraordinary.
What You’ll Need
- 4 cups of ripe Catmon fruit
- 2 cups of granulated sugar
- 2 tablespoons of lemon juice
- 1 tablespoon of pectin
- 1/2 cup of water (optional)
Method
Step One
Firstly, clean and carefully peel your ripe Catmon fruits. Afterwards, cut them into small pieces and remove the seeds.
Step Two
Place the chopped Catmon fruit into a large saucepan. Add granulated sugar, lemon juice, and water (if using). Mix everything well so that the sugar is evenly distributed amongst the fruit pieces.
Step Three
Turn the heat to medium and let the fruits cook. Stir occasionally to prevent the fruits from sticking to the pan and to ensure all the sugar has dissolved.
Step Four
Once the fruits are cooked and the mixture delicately thickens, add in the pectin. Stir continuously for another 15-20 minutes to avoid any lumps of pectin forming.
Step Five
Reduce the heat to low and let the mixture simmer until it reaches your desired jam-like consistency. Remember, the jam will further thicken upon cooling.
Step Six
Let the mixture cool a bit and then transfer the jam into a sterilized glass jar. Screw the lid on tightly. The Catmon Jam is ready to be refrigerated and enjoyed at your leisure.
