Lychee Jam
Lychee Jam is a delicate, floral, and sweet preserve made from the white, grape-like flesh of fresh or canned lychees. Known for its blush pink color, it is often described as having hints of rose, pear, and strawberry. Because lychees are low in natural pectin, this jam is often made with added lemon juice or pectin to help it set, and it pairs well with breakfast foods like toast, crepes, and yogurt.
> 60min
Easy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peel the lychees and remove the seeds.
Cut them into small pieces.
Taste the lychees. If it's not too sweet, you can add more sugar.
Let marinate for 30 minutes.
Add the water and let it boil over low heat, stirring well until the sugar dissolves.
Cover and simmer for 25 minutes, stirring regularly. Be careful not to let the jam burn. Add a little water if necessary. Cooking time may vary depending on the amount of fruit added and its firmness.
Remove any foam that forms on the surface at the end of cooking or regularly.
Optionally, add the agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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