With summer officially arriving in Hoi An and our trees full of more fruit than we know what to do with, the time has come to get creative and ensure that our guests get to enjoy our fresh fruit long after our tree has run out of offerings for them. While many people find the water fruit to be a bit too tart for many palates, we believe that with a bit of tampering we have created a universal favourite.
Though some of our guests prefer this jam to be served with our homemade bread at breakfast every morning, I have been equally content to serve it with a cheese plate in the afternoon or even piled atop a bowl of ice cream to be devoured on hot days by the pool.
Whatever your inkling, we find this option to be a new popular item that is moving fast.
- 500 grams water apples
- 110 grams sugar
- 5 grams of honey
- 5 grams of vanilla extract
- Heavy dusting of ground cinnamon to taste
- Remove and tough parts of the water apples and dice up the rest
- Liquefy the water apples in a food processor. Do not add water or liquids yet as the apples are predominantly liquid
- Mix the sugar, cinnamon, and water apples thoroughly in an open wide mouthed pot before placing it on the stove over medium heat
- Continue to stir your sweet concoction with a wooden spoon continually over the course of 30 minutes
(Note: If you have a bread machine this can be far more ideal than hovering over a stove for 30 minutes, but for those of us with stove tops, just be sure to be careful to watch the jam carefully while on the stove and to stir continuously or parts will stick to the bottom of the pan and the sauce may very well burn throughout)
- Once the substance has begun to solidify and the excess liquid has burned off, remove your jam from the stove and allow to cool to room temperature
- Once cooled off, stir in honey and vanilla extract to taste
- Once satisfied, place spoon your finished product into air tight jars and place in the refrigerator so it can be enjoyed for a while to come.