Ingredients with Measurements:
- 1 pound atemoya, peeled and seeded
- 1 pound lychee, peeled and seeded
- 2 cups granulated sugar
- 1 lemon, juiced
- 1 teaspoon vanilla extract
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Canning jars with lids and rings
Step-by-step instructions:
1. In a large pot, combine the atemoya, lychee, sugar, and lemon juice. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 30-40 minutes, or until the fruit is soft and the mixture has thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using an immersion blender or food processor, puree the mixture until smooth.
6. Stir in the vanilla extract.
7. Ladle the jam into sterilized canning jars, leaving 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth, and then place the lids and rings on top.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water and let them cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 4 cups of jam
Nutritional information:
Calories: 60 per tablespoon
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 16g
Dietary fiber: 0g
Sugars: 16g
Protein: 0g
Substitutions for ingredients:
- You can substitute other types of fruit for the atemoya and lychee, such as mango, pineapple, or papaya.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of rum or brandy for an adult twist.
- Add some chopped nuts, such as almonds or pecans, for a crunchy texture.
Tips and tricks:
- Be sure to sterilize your canning jars before using them to prevent contamination.
- Use a funnel to help pour the jam into the jars without making a mess.
- If the jam is too thick, you can add a little water to thin it out.
Storage instructions:
Store the jam in a cool, dark place for up to one year.
Reheating instructions:
To reheat the jam, simply spoon some into a microwave-safe bowl and microwave on high for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the jam on toast, muffins, or scones. You can also use it as a topping for ice cream or yogurt.
Garnishes:
Garnish with fresh fruit, such as sliced strawberries or kiwi.
Pairings:
Pair with a cup of tea or coffee for a delicious breakfast or afternoon snack.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the jam is too thin, you can simmer it for a few more minutes to thicken it up.
- If the jam is too thick, you can add a little water to thin it out.
Food safety advice:
Be sure to follow proper canning procedures to prevent contamination.
Food history:
Atemoya and lychee are both tropical fruits that are native to Southeast Asia. They are often used in desserts and jams.
Flavor profiles:
Atemoya has a sweet, creamy flavor, while lychee has a floral, slightly tart flavor. Together, they create a unique and delicious jam.
Serving suggestions:
Serve the jam on toast, muffins, or scones. You can also use it as a topping for ice cream or yogurt.
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