| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 0.8g | 0.5g | 92g |
| sugars | fibre | protein | salt |
| 90g | 2g | 1g | 0.01g |
Strong memories of my childhood kitchen experiences in Atlanta play a vivid role in my passion for food. My Nigerian heritage makes itself known through the vivacious, spice-infused recipes I create, which sometimes surprises my friends who are used to Southern staples. Today, I’m particularly excited to talk about my take on a classic fruit preserve recipe: Sarguelas Jam.
The Seduction of Sarguelas
If you’ve never had Sarguelas, its exotic fragrance and unique taste can be quite captivating. Similar to lychees or rambutan, it also has a juicy, slightly acidic flavor that balances out its sweetness. This jam brilliantly captures all these elements, making it a versatile condiment that you can use with toast, crepes, and in baking, among others.
A Healthy Choice, A Taste Sensation
Aside from the enticing flavors, what I love about this Sarguelas Jam is its surprising health benefits. Sarguelas, also known as Spanish plum or Mombin, is rich in antioxidants, vitamin C, and even has anti-inflammatory properties. Paired with lemon juice that enhances its vitamin C content, this jam can boost your immune system while brightening up your breakfast experience.
Don’t be concerned about the sugar content either. While sugar may sometimes be seen as the villain of healthy eating, it serves a purpose here. It not only helps to preserve the fruit but also balances the tartness of the Sarguelas. You could consider substituting with coconut sugar if you prefer a less processed sweetener.
A Taste Adventure of Fusion
Being an advocate for Afro-Southern fusion, I see this Sarguelas Jam as another wonderful adventure where different regions meet on one plate. It’s similar to a classic Southern peach jam in its consistency and spread-ability but teases your palate with the unexpected twist of the tropical Sarguelas. It’s a great partner for Southern biscuits, adding a fruitfully exotic note to a traditional dish.
With this Sarguelas Jam recipe, we get to travel and combine culinary cultures in a sweet, delectable way that continues to amaze me. Being able to balance my culinary traditions and explorations with my day-to-day reality as a lawyer is truly an adventure in itself, and I can’t wait for you to join me in trying it out.
What You’ll Need
- 3 cups of Sarguelas fruit, pitted
- 2 cups of white sugar
- 2 tablespoons of fresh lemon juice
- 1/2 sachet of pectin
- 1/2 teaspoon of butter
Method
Step One
First, you should prepare the Sarguelas fruit by adequately washing them. Once washed, remove the pits from each piece of fruit.
Step Two
In a large saucepan, combine the pitted Sarguelas fruit, white sugar, and fresh lemon juice. Stir the mixture over medium heat until the sugar has completely dissolved.
Step Three
Once the sugar is fully dissolved and the mixture has been stirred thoroughly, add the half sachet of pectin. Continue to stir the mixture on medium heat to ensure the pectin is well combined.
Step Four
Bring the mixture to a boil and add the 1/2 teaspoon of butter. The butter will help reduce any foaming that may occur as the mixture boils.
Step Five
Lower the heat to a simmer and cook the mixture for approximately 20-30 minutes, or until the jam reaches your desired consistency. Be sure to stir the mixture periodically to prevent it from sticking to the bottom of the saucepan.
Step Six
Once the jam is at the desired consistency, remove the saucepan from the heat and allow the jam to cool. Once the jam has cooled, it can be transferred to sterile jars and sealed for storage.
