Tuesday, February 15, 2011

Jams & Preserves

Guava Jam

10 guavas
4 cups sugar
2 cups water cinnamon
star anise
1 large tbsp. vanilla extract


Peel the guavas.

Cut each into four guava slices and remove the seeds with a little water. Let boil for a few minutes to retrieve the first acid taste, then remove the water.

Then put 4 cups sugar and 2 cups water in a saucepan to a syrup, add the slices of boiled guava, cinnamon, star anise and lastly vanilla. Remove from heat and let cool before putting in sterilized jars.

Tomato Jam

Lime Jam

Grapefruit Jam

This was a request from one of our followers on Facebook to make Confiture Peau Chadeque (Haitian Grapefruit Jam). It brings back good memories of my childhood in Haiti. So I asked my mom who makes the best Haitian everything and she wasted no time to make some. It’s simple to make. It just takes quite a bit of time – about 4 hours. 

10 large grapefruits
1/2 tsp of anise extract
1/2 tsp of vanilla extract
1/2 tsp of almond extract
8 cinnamon sticks
1/2 ginger root, grated
6 cups of sugar
1/2 tsp of salt
water as needed
Step 1: Peel the grapefruit

Using a knife, peel thinly the outer layer of the grapefruit. Be careful to not cut into the meat; leaving the white membrane in tact.
After peeling, cut the grapefruits in half. Over a bowl and strainer, squeeze the grapefruit and remove all the pulp. Using your fingers, pick the edges of the skin and remove the core of the grapefruit, leaving it with an empty shell. Repeat this step for each grapefruit.

Step 2: Squeeze Juice and Extract the Pulp

Step 3: Combine the grapefruit shells in a pot filled with water. Let boil over high heat for about 20-30 minutes. Keep uncovered.

Step 4: Remove from heat. Drain and rinse under cold water. Squeeze the excess water. Repeat this step 4 to 5 times, to remove the bitterness.

Step 5: Add the cooked shells back into a fresh pot of water. Add cinnamon sticks, sugar, ginger, and a dash of salt. Let it cook, uncovered, over high for approximately an hour. Bring to a rolling boil. Stir constantly.

Guava Jelly

Pinneapple and tomato Jam

Papaya Jam

Korosol/Soursop/Guanabana Jam

Apricot Jam

Caribbean Cherry Jam

Mirliton/Chayote Jam

Eggplant Chutney

Papaya Chutney


2 Cups finely diced Papaya
1/4 Cup Raw Coconut Vinegar
Juice from one large Lemon
1 Tbsp preferred fat (Coconut Oil,  Lard)
1/2 a bunch fresh Cilantro, finely chopped
1 scotch bonnet pepper diced  (less if you don’t want it spicy)
1/8 tsp Cinnamon
2 tsp grated fresh Ginger Root
1-2 tsp Honey or Coconut Crystals (optional)


Bring all ingredients to a boil using a medium skillet. 
Reduce heat, cover and simmer 40 minutes, stirring occasionally. 
Serve warm or cold.

Mango Chutney


4 cups under ripe mangoes, diced 
1 cup raisins
1 cup dates, chopped
4 oz green ginger, chopped
1 teaspoon mustard seed
4 cups sugar
2 oz salt
2 cloves garlic, minced
2 hot peppers, chopped
4 cups red wine vinegar
1/2 lb. onions, chopped


Add fruit and peppers to vinegar and allow to steep until the next day. To Mangoes, add sugar, ginger, garlic, onions and other seasonings. 

Boil all ingredients together gently until chutney is thick and brown.

Note: Pears, peaches or apples are good substitutions for mangoes. Serve on meats, rice, or baked potatoes or mix 1 1/2 cups mayonnaise, 1/4 cup of the chutney, and 1/2 teaspoon curry powder for a delicious dressing on salads or hot vegetables.