Can you jam lychees?
Yes, absolutely! You can totally make a jam out of lychees.
We have all come across the lychee juices and cocktails but rarely the fresh lychees. They make a brief appearance in India during the summer months but it’s not easily found in most parts of the world and especially challenging to find it in the U.K. However, my local green grocer in London stocks up on South African lychees for a brief period in winter (it’s summer in South Africa when it’s winter in UK, hence the recipe during winter months) and I gorge on them for a few weeks every year ( I know I know that I should try to eat seasonal but I am human and saying no to delicious tropical fruits which are available for only a short period is too much of a sacrifice for me!)
While the fresh lychees are delicious, I had my first taste of lychee jam when we stayed at a charming tea estate ‘The Lodge at Wah’ in the Himalayas. The chef served lychee jam with the breakfast toast and it was scrumptious. The hosts very kindly shared the recipe for making lychee jam and I am sharing it with you all.
If you see fresh lychees in your local grocery, give it a try. You won’t be disappointed!
- 2 cups fresh lychees pulp
- 1/2 - 1 cup sugar adjust depending on the sweetness of lychees
- 2 tsp dried rose petals optional
Remove the skin and the seeds from the lychees.
Purée half of the lychee pulp and chop the remaining into small pieces.
Add the lychees to pan and summer on low heat for about 10 minutes; stir constantly to prevent burning.
Add sugar and rose petals and cook for another 10-15 minutes or longer. If you want a jam with thicker consistency or the lychees are quite juicy, then you can simmer it a little longer. The jam will set and thicken once it cools down.
Let it cool down before storing in an air-tight glass jar.
Serve with toast, pancakes and parathas!