How to make delicious tropical jam at home.

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.

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:

Bawah’s Pineapple Spiced Jam

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

Method:

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.

Bawah’s Mango Jam

Great on toast, with yoghurt and granola and as a topping to ice cream and sorbet.

Ingredients:

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

Method:

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.

Bawah’s Rosella Jam

Rosella, a type of hibiscus, is one of Bawah’s favourite ingredients. You can find it in specialty stores or online. Read about it here.

Ingredients:

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

Method:

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!