Homemade Lychee Jam

🧂 Ingredients

• 1 kg lychees,

  peeled and seeded
• 100 g white sugar
• 8 g pectin

Instructions

• 1 To make lychee jam, add the fruit and sugar to a large saucepan.
• 2 Slowly bring to the boil over medium heat. As it is heating up, mash the lychees
  with a potato masher until you get the fruit to the consistency that you want.
• 3 For a very smooth jam, process the lychees in a food processor before adding
  them to the saucepan.
• 4 Add the pectin and  boil until the mixture is set.
• 5 The mixture will need to boil and thicken and you will need to stir it
  frequently so that it doesn’t burn or stick to the bottom of the pot. If you
  have a candy thermometer, it needs to read 105°C (220°F), though you will need
  to keep a close eye on the mixture when it starts getting around this
  temperature.
• 6 If you don’t have a thermometer, you can use the jam / cold plate test. Before
  starting your jam, simply place 3 or 4 small plates in the freezer. When you
  think the jam may be ready, place a small teaspoon amount of jam onto one of the
  cold plates from the freezer and let it sit for about 30 seconds. Then run your
  finger through the middle of the blob of jam. If the line starts to fill back
  over, it means the jam is too runny and is not ready yet, so keep cooking and
  repeat again in about five minutes. If the line remains, then the jam has
  reached setting point and is ready.
• 7 This jam needs to be placed into sterilised jars. So make sure you have them
  ready for when the jam has reached the gel stage.
• 8 Pour the homemade lychee jam into the prepared sterilised jars, leaving ¼”
  headspace. Clean the rims and place the lids on the jars.
• 9 Store in the fridge and eat within two weeks or freezer.

Nutrition Info