This week I've been doing some training on jams and preserves, and experimenting with tropical fruits.
I wrote an an easy 4-step guide for my pastry team with general jam making tips.
It's short and sweet with only the really important things you need to know, and a simple generic jam recipe.
Click here to see it. I think you'll find it makes the whole process pretty simple to understand.
Yesterday we adapted that basic technique & ingredients to make a great-tasting soursop jam recipe.
Soursop is also called graviola or guanabana.
It's like a custard apple, only more refreshing. Imagine a lemonade flavoured fruit with soft pulp like a cross between mango and banana.
It's said to be the brightest hope in the fight against cancer. It tastes great and very healthy, so if you see a soursop, buy it, eat it, indulge!
Soursop makes excellent ice cream, shakes and "sinh to" smoothies.
It is a bit tricky to make into jam as it can stick and burn, so just be sure keep moving it and stirring the bottom as it cooks.
Soursop jam recipe
1800g soursop pulp (You'll need 3.5 kg whole soursop)
30g pectin powder (or apple seeds in a bag)
15g cream of tartar or citric acid (or 60g/2oz lime juice, lemon juice)
- Using gloves, peel and de-seed the soursop. Chop the soursop roughly into bits. Keep the seeds.
- Put soursop and water in a heavy, wide pot, then bring to the boil and simmer for 5 minutes, stirring.
- Mix sugar, pectin and cream of tartar, and stir into the soursop and water.
- Bring to the boil, and keep at a rolling boil until it reaches 104 degrees C (220F) (you'll need to scrape it off the bottom of the pot to prevent sticking and burning)
- Stir in the seeds (optional) and simmer 1 minute more, then put into boiling hot, sterilised preserving jars, then seal and process,
OR remove from heat and allow to cool.
If preserved, jam will keep for several months at room temp. If not, store chilled.
- Use preserving jars with airtight lids.
- Steam or boil the jars and seals for 15 minutes at 100 degrees C or higher.
- Fill the sterile jars with boiling hot 104 degrees C jam to 1cm below the rim.
- Seal, put back in steamer or water bath and steam or boil for 15 minutes.
- Turn off and allow to cool.