Ingredients with Measurements:
- 4 cups bignay fruit
- 2 cups granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or food processor
- Glass jars with lids
Step-by-step instructions:
1. Wash the bignay fruit and remove the stems.
2. In a large pot, combine the bignay fruit, sugar, water, and lemon juice.
3. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
4. Increase the heat to high and bring the mixture to a boil.
5. Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Use an immersion blender or food processor to puree the mixture until smooth.
8. Return the pot to the heat and let it simmer for another 10-15 minutes, stirring occasionally, until the mixture has thickened to a jam-like consistency.
9. Remove the pot from the heat and let it cool for a few minutes.
10. Transfer the jam to glass jars and let it cool completely before sealing the jars.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes approximately 2 cups of jam
Nutritional information:
Calories: 50 per tablespoon
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 0mg
Fiber: 0g
Substitutions for ingredients:
- Bignay fruit can be substituted with other tart fruits such as cranberries or sour cherries.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
Variations:
- Add spices such as cinnamon, nutmeg, or ginger for a spiced bignay jam.
- Add chopped nuts such as almonds or walnuts for a crunchy texture.
- Add a splash of rum or brandy for a boozy bignay jam.
Tips and tricks:
- Use a large pot to prevent the jam from boiling over.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Use a splatter guard to prevent the jam from splattering while cooking.
- Sterilize the glass jars and lids before filling them with the jam to prevent contamination.
Storage instructions:
Store the bignay jam in the refrigerator for up to 2 months.
Reheating instructions:
Reheat the bignay jam in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the bignay jam in a small dish or jar with a spoon.
Garnishes:
Garnish the bignay jam with fresh bignay fruit or a sprig of mint.
Pairings:
Bignay jam pairs well with cheese, crackers, toast, or scones.
Suggested side dishes:
Serve bignay jam with a side of yogurt, granola, or fresh fruit.
Troubleshooting advice:
- If the jam is too thin, return the pot to the heat and let it simmer for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Sterilize the glass jars and lids before filling them with the jam to prevent contamination.
- Store the bignay jam in the refrigerator to prevent spoilage.
Food history:
Bignay is a tropical fruit native to Southeast Asia and is commonly used in jams and preserves.
Flavor profiles:
Bignay jam has a tart and slightly sweet flavor with a hint of lemon.
Serving suggestions:
Serve bignay jam as a spread on toast, crackers, or scones.
Related Categories
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Region: Philippine
Taste: Sweet, Tart, Fruity, Tangy, Refreshing