Jan 8, 2021
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Shared with kind permission from Greater Good magazine .
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There are few things more delicious than the simplicity of a slice of fresh toast smothered
with butter and jam. Making the jam yourself from fruit grown in your own garden takes it to
another level of deliciousness, of course.
Jams are a terrific way to use excess fruit that might otherwise go to waste. Making jam
allows you to experiment with flavours and ingredients, saves money and re-uses jars and
pots for a more sustainable alternative to store-bought versions.
The chefs at Bawah Reserve make all the jams and preserves that we serve on our islands.
But don’t expect the norm; we are always experimenting with inventive flavours from our
permaculture gardens.
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Fancy making some yourself? Complicated equipment isn’t required: all you need is a blender, saucepan and some recycled jars. So stream a little Bob Marley, and let’s get jamming.
Here are our top three favourite jam recipes that you can try at home:
Great on toast, as an accompaniment to curry or after-dinner with cheese and biscuits.
Ingredients:
1 large pineapple (heavier pineapples tend to be juicier and sweeter)
2 tsp cloves
2 cinnamon sticks, broken in pieces
1 tsp star anise, whole
2 tsp lime zest
¼ cup white sugar
Plus: 2 jars with lids, cleaned and sterilised in boiling water
1. Cut off the tough outer layers of the pineapple (Indonesians often cut the pineapple like
this) then cut into chunks. Discard the hard inner core.
2. Blend half of the pineapple to make 250ml of juice, then dice or grate the other half of the
pineapple into smaller pieces.
3. Put the pineapple and the juice in a small saucepan and cook over medium-low heat until
the pineapple is soft (about 20 minutes).
4. Add all other ingredients one by one, mixing until combined.
5. Simmer at a low temperature, while stirring, until the mixture has thickened (about 30
minutes).
6. Check the taste and add sugar, if preferred. This really depends on the ripeness of the
pineapple (ripe fruit delivers sweeter jam).
7. Remove from the heat. Remove the cloves, cinnamon sticks and star anise from the
mixture and discard.
8. Transfer the jam into the sterilised jars. Once cool, screw on the lids and store in the
refrigerator.
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Great on toast, with yoghurt and granola and as a topping to ice cream and sorbet.
1 kg ripe mango (about 3 mangos, depending on the type)
3 tsp basil, finely chopped
2 tsp cloves
2/3 cup white sugar
1 cup water
Plus: 2 jars with lids, cleaned and sterilised in boiling water
1. Peel and slice the mango into pieces, discarding the seed. This is a great tutorial for
chopping a mango.
2. Put the mango pieces into the blender with 1/4 cup of water. If you want your jam to
have some texture, withhold a few pieces, finely dice them and set aside.
3. Put the other ¾ cup of water into a large saucepan over low heat, adding the mango
puree from the blender and any pieces that you did not blend.
4. Add all other ingredients one by one, and mix until combined.
5. Simmer at a low temperature, while stirring, until the mixture has thickened (about 45
minutes).
6. Check the taste and add sugar, if preferred. This really depends on the ripeness of the
mango.
7. Remove from the heat. Transfer the jam into the sterilised jars (let the cloves remain
in the pan).
8. Once cool, screw on the lids and store in the refrigerator.
400 gm rosella fruit
1 ½ cups water
2 tsp cloves
1 tsp star anise
¾ cup white sugar
Plus: 2 jars with lids, cleaned and sterilised in boiling water
1) Remove the seeds from the rosellas and wash. This is a great video tutorial to help
you do this.
2) Put the water into a large saucepan over low heat and bring to a boil.
3) Add the rosella fruit to the water, then add all other ingredients.
4) Simmer at a low temperature, while stirring, until the mixture has thickened (about 45
minutes).
5) Check the taste and add sugar, if preferred. This really depends on the ripeness of the
rosella fruit.
6) Remove from the heat. Transfer the jam into the sterilised jars (let the cloves and star
anise remain in the pan).
7) Once cool, screw on the lids and store in the refrigerator.
Do send us some photos of your jam making! Have fun!
Experience true wellbeing at bawah reserve
Much like everyone else, we at the Anambas Foundation entered the year 2020 feeling...
Shared with kind permission from Greater Good magazine .
As we celebrate Thanksgiving,...
Singapore may be a small, diamond shaped island, spanning 50 kilometres from east to west...
You may think that Bawah Reserve is simply one island but the Reserve is made up of six...
Meditating to soothing sounds or music is a wellbeing trend that is gaining in...
Made from a variety of locally grown herbs, drinking a daily dose of Jamu, is one of the...
Even with limited travel you may still be lucky enough to get to a beach. If you are...
Bawah Reserve has a variety of activities to suit every type of holiday from adventure...
In the Covid’19 era the demand for private transport is increasing and it’s not hard to...
Masks are here to stay, especially if you plan to travel. As a sustainable resort we love...
As travel changes in response to the ongoing Covid-19 pandemic we take a look at five...
Indonesia is a vast country. It has more than 18,000 islands and is home to 268 million...
At Bawah Reserve we are passionate about our permaculture gardens - we love growing...
Working from home during the Covid-19 pandemic has made people around the globe realise...
The design of Bawah Reserve was a project of preservation, a lesson of local...
With warm tropical breezes, plenty of sunshine and endless turquoise waters, Bawah...
We are often asked about the best time of year to schedule a trip to Bawah Reserve.Which...
We’ve trawled the shops to bring you our favourite eco-friendly and stylish carry-on...
Whilst travel is limited and the majority of the world’s workforce is setting up office...
Getting to Bawah Reserve couldn't be easier. If you are coming via Singapore we handle...
Bawah Reserve is unarguably one of the most photogenic places you’ll travel, with its...
© Bawah Reserve 2020. Anambas. Riau Islands. Indonesia
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