Are you looking to make a tropical fruits jam recipe? Rambutan Jam is the perfect exotic fruit jam to make. Rambutans are juicy and sweet and are readily available in tropical countries. If you are residing in a tropical country you would know that these hairy fruits are everywhere! If you are only visiting Asia for a short trip, then make sure to check out some of my all time favorite tropical fruits!
If you love making sweet recipes with fruit then make sure to check out some of my other tropical fruit recipes such: dragonfruit jelly, watermelon jelly, dragonfruit popsicles or papaya fruits roll ups. or if you prefer something less sweet with no added sugar then make sure to check out my papaya lime boats recipe or my 3 ingredient banana chips recipe.
Why You'll Love This Recipe
Flavor
Rambutan is the perfect fruit to make jam with because the flesh is juicy, sweet and soft. This makes them not only easy to blend but also the perfect flavour for jam.
Cost Effective
I love making this recipe because rambutans ares available year round in Malaysia and they are one of the cheapest fruits you can buy! I would never make jam with any kind of berry because they are quite expensive this honestly just feels like a waste to me. Even if you don't live in a tropical country, using canned lychees is usually going to be cheaper than using something like strawberries or blackberries.
Ingredients
To make rambutan (or lychee jam), you will need the following ingredients:
- 15 to 20 rambutans (or lychees) with the seeds removed. (15-20 rambutans is enough for a small batch)
- Approximately ½ cup of white sugar
- Juice of 2 large limes
The amount of sugar needed depends on the weight of the rambutan flesh being used. To determine the amount of sugar needed, weight the rambutan flesh and then divide the weight by 2 to determine the amount of sugar required. For instance, if you have 250 grams of fresh rambutan flesh, you'll need 125 grams of sugar.
Additionally, if you don't have a powerful blender, you may need to add a dash of water to achieve a smooth consistency while blending the rambutan flesh.
Method
- Remove the skin of the rambutans and then slice the flesh of the rambutan away from the seed. I prefer to cut the rambutan flesh instead of peeling away because when peeled the outer hard shell of the seed can get stuck.
- Start by blending the rambutan or lychee flesh with the lime juice until smooth. If necessary, add a dash of water to facilitate blending, but only if your blender is not powerful enough to handle the fruits on its own. It's okay if the mixture is a little bit lumpy / not fully smooth.
- Once blended, transfer the rambutan or lychee mixture to a pot. Add the appropriate amount of sugar based on the weight of the fruit flesh. Stir well to ensure the sugar is evenly distributed throughout the mixture.
- Place the pot on the stove and bring the mixture to a boil. Once it reaches boiling point, reduce the heat to a simmer. Let the mixture simmer for approximately 10-15 minutes, stirring regularly to prevent sticking or burning.
JAM TEST
To determine if your jam has reached the desired consistency, perform a jam test. Take a small amount of the hot jam and place it on a plate. Allow it to cool, then tip the plate on its side. If the jam holds its shape and doesn't run, it is ready. If it is still too runny, continue simmering until it thickens.
Tips for making the perfect Rambutan or Lychee Jam
- When adding the jam to a jar, ensure that the jar is preheated to prevent any cracking. Run the jar under boiling water before filling it with the jam.
- Remember to allow the jam to cool slightly before adding it to the jar. This will prevent any potential breakage due to extreme temperature changes.
Storage
Once your rambutan or lychee jam has cooled slightly, it's time to store and preserve it properly. Jars are the ideal container for jam, as they can be sealed tightly to maintain freshness. It is crucial to sterilize the jars before storing the jam to prevent any bacterial growth. To sterilize the jars, simply run them under boiling water. This is good practice anyway as mentioned above because it prevents the glass from cracking due to the hot jam.
Properly stored, rambutan or lychee jam can last for several months in the refrigerator. However, it's important to note that homemade jams may not have the same preservatives as commercially produced ones, so it's best to consume them within a reasonable timeframe to ensure optimal taste and quality.
Rambutan Jam
Ingredients
- 15-20 rambutans or any fruit from the lychee family
- ½ cup white sugar approximately, please refer to blog notes on exactly how much sugar to use
- 2 juice of, limes
Instructions
- Remove the skin of the rambutans and then slice the flesh of the rambutan away from the seed. I prefer to cut the rambutan flesh instead of peeling away because when peeled the outer hard shell of the seed can get stuck.
- Start by blending the rambutan or lychee flesh until smooth with the lime juice. If necessary, add a dash of water to facilitate blending, but only if your blender is not powerful enough to handle the fruits on its own. It's okay if the mixture is a little bit lumpy / not fully smooth.
- Once blended, transfer the rambutan or lychee mixture to a pot. Add the appropriate amount of sugar based on the weight of the fruit flesh. Stir well to ensure the sugar is evenly distributed throughout the mixture.
- Place the pot on the stove and bring the mixture to a boil. Once it reaches boiling point, reduce the heat to a simmer. Let the mixture simmer for approximately 10-15 minutes, stirring regularly to prevent sticking or burning.
- Complete a Jam Test to confirm if the jam is ready (refer to blog notes). Once the jam is ready, allow the jam to cool slightly before adding to a jar. When adding the jam to a jar, ensure that the jar is preheated to prevent any cracking. Run the jar under boiling water before filling it with the jam.
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