Rambutan Jam
By the time this reduces down, there is only going to be enough for 1 small jar.
By the time this reduces down, there is only going to be enough for 1 small jar.
18oz rambutan, peeled, pitted and halved (two containers) 4.25oz water ¼-½ cup sugar, more or less to taste 1 cinnamon stick 2 Tbsps. lemon juice Place 2 metal spoons in freezer. In medium sauce pan, add fruit, water, ¼ cup sugar and cinnamon stick. Bring to a boil, stirring frequently. Once fruit softens, 10-15 minutes, use handheld blender to pulverize fruit. Taste mix and add more sugar now if desired. Boil for another 15 minutes. To see if jam is ready, drop some of the mixture onto the back of one of the spoons you had in the freezer. If the mix runs down the spoon, it’s not ready. If it stays in place while holding the spoon horizontally, the jam is ready. If jam is ready, add lemon juice and stir to combine. Cook another 3 minutes. Remove from heat. Allow to rest 7 minutes. Store in sterilized jar.
Recipe adapted from deliciouspath. com.
