Aug 4, 2021
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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. Yum
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
Literally translated from Bahasa as fried rice – rice is “nasi” and “goreng” means fried...
While the world focuses on achieving zero kitchen waste, the bathroom seems to have been...
Journaling – all the celebs seem to be doing it, don’t they? From Gwyneth Paltrow to Lady...
It is indeed a sad fact that our oceans are full of waste, and our little paradise isn’t...
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More than 50 years ago on the island of Raiatea, Tahiti, the first overwater holiday...
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Laksa is a deliciously spicy-hot noodle soup served across Asia.
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Gado Gado is one of Indonesia’s national dishes, literally translated as “mix mix.” The...
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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...
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...
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© Bawah Reserve 2021. Anambas. Riau Islands. Indonesia
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