We love diving into unique flavors, and lychee jam is a tropical gem that’s hard to resist. Hailing from Southeast Asia, these juicy fruits boast a sweet, floral taste that transforms simple preserves into something extraordinary.
In our kitchen, we’ve perfected this lychee jam recipe to capture that essence in every jar. It’s an easy way to add a burst of exotic delight to your breakfasts or desserts, and we’re confident it’ll become your new favorite twist on homemade spreads.
Ingredients
In our perfected Lychee Jam Recipe, we start with high-quality ingredients that capture the sweet, floral essence of fresh lychees. Below, we’ve listed them in the order they’re used, with prep notes for accuracy and ease.
- Fresh lychees: 1 kg (about 4 cups once peeled and pitted) – We recommend selecting ripe, firm lychees; peel and remove pits to ensure a smooth jam texture.
- Granulated sugar: 500 g (approximately 2.5 cups) – This sweetens the jam and aids in setting; use fine-grained sugar for even dissolution.
- Lemon juice: 60 ml (about 4 tablespoons, freshly squeezed) – Adds necessary acidity for preservation and flavor balance; opt for fresh lemons to enhance the tropical notes.
Equipment Needed
Before we dive into preparing our lychee jam, having the right tools ensures a smooth and safe process. With fresh lychees, sugar, and lemon juice in hand, we recommend gathering essential equipment that simplifies peeling, cooking, and preserving.
Here’s a curated list of the key items we rely on:
- Large saucepan: A heavy-bottomed one with at least 4-quart capacity to handle boiling the fruit mixture without overflow—crucial for even heat distribution and preventing scorching.
- Sharp knife and cutting board: Ideal for efficiently peeling and pitting the 1 kg of fresh lychees; opt for a serrated knife to make quick work of the tough outer skin.
- Measuring cups and spoons: Accurate tools for precisely measuring 500 g of granulated sugar and 60 ml of lemon juice, ensuring our jam achieves the perfect balance of sweetness and tartness.
- Heat-resistant spoon or ladle: Stainless steel or silicone for stirring and transferring the hot jam mixture, helping us avoid burns while maintaining texture.
- Sterilizable glass jars with lids: At least 4-6 jars (around 250 ml each) to store the final product; we suggest using ones safe for boiling water baths to preserve freshness and extend shelf life.
- Candy thermometer: Optional but highly recommended for monitoring the jam’s temperature (aim for 220°F or 105°C) to achieve the ideal set without guesswork.
By using this equipment, we guarantee that our lychee jam turns out vibrant, flavorful, and ready to enhance your meals.
Instructions
With our fresh lychees, sugar, and lemon juice prepared along with the necessary equipment, we can craft a vibrant lychee jam that bursts with tropical sweetness and floral notes.
Prep the Lychees
First, we wash 1 kg of fresh lychees under cool running water to remove any dirt or residue. Next, we use a sharp knife and cutting board to carefully peel each lychee, revealing the juicy, translucent flesh that promises a refreshing burst of sweetness.
After peeling, we pit the lychees by slicing them in half and removing the seeds with the knife, ensuring to discard any tough bits for a smooth jam texture. For even cooking, we chop the pitted lychees into small, uniform pieces—about 1 cm each—to help release their natural juices and enhance the jam’s consistency.
Cook the Jam
In a large saucepan, we combine the prepared lychees, 500 g of granulated sugar, and 60 ml of freshly squeezed lemon juice, stirring gently with a heat-resistant spoon to coat the fruit evenly.
We place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking and allowing the sugar to dissolve fully while the lychees soften and release their irresistible floral aroma. Once boiling, we reduce the heat to low and simmer for 20-30 minutes, occasionally skimming off any foam that forms on the surface. To check for doneness, we can use a candy thermometer to reach 105°C (221°F) or perform a wrinkle test by placing a small amount on a chilled plate—if it wrinkles when pushed, the jam is ready. This step transforms the mixture into a glossy, golden preserve with a tangy-sweet balance that elevates any dish.
Jar and Cool
While the jam is still hot, we sterilize our glass jars by boiling them in water or using an oven method, ensuring they are completely dry before use.
We carefully ladle the hot jam into the sterilized jars, leaving about 1 cm of headspace at the top to allow for expansion during cooling. Immediately, we seal the jars tightly with lids and invert them for 5 minutes to create a vacuum seal, then turn them right-side up and let them cool at room temperature for 12-24 hours. Once cooled, the jam sets into a velvety spread ready for storage in a cool, dark place for up to 6 months, though we recommend refrigerating after opening for optimal freshness.
Make-Ahead and Storage Tips
To keep our lychee jam fresh, flavorful, and ready for any occasion, we recommend these practical strategies for preparing ahead and storing properly. Let’s break down the steps to ensure your homemade spread maintains its sweet, floral essence and vibrant texture.
Make-Ahead Strategies
Planning ahead allows us to capture the peak freshness of lychees and streamline our jam-making process. Here’s how we can prepare components in advance:
- Prep the Lychees Early: Wash, peel, and pit the lychees up to 24 hours before cooking. Store them in an airtight container in the refrigerator to preserve their crisp, juicy texture and prevent browning.
- Mix the Base Ingredients: Combine the peeled and pitted lychees with sugar and lemon juice in a bowl, then cover and refrigerate for up to 12 hours. This step enhances the lychee jam‘s natural flavors as the sugar draws out the fruit’s juices, creating a more intense tropical taste.
- Batch Cooking: If we’re making larger quantities, prepare the jam in advance and store it immediately. We can make a double batch and process it all at once, then store the jars for future use, saving time on busy days.
Storage Guidelines
Proper storage is key to extending the shelf life of our lychee jam while keeping it safe and delicious. Always use sterilized glass jars with tight seals to lock in the jam’s velvety consistency and prevent contamination.
Follow these step-by-step instructions for optimal results:
- Cool and Seal Jars Immediately: After jarring the hot jam, let it cool at room temperature for 12 to 24 hours to form a proper vacuum seal. We check for a pop sound when the lid depresses, indicating a tight seal that keeps the jam’s bright flavors intact.
- Store Unopened Jars: Place sealed jars in a cool, dark pantry or cupboard. This maintains the jam’s smooth texture and prevents discoloration from light exposure.
- Refrigerate Opened Jars: Once opened, transfer the jar to the refrigerator and use within the recommended time frame. Always use a clean spoon to avoid introducing bacteria, which could alter the jam’s fresh, fruity aroma.
- Monitor for Spoilage: Inspect jars regularly for signs like mold, off odors, or changes in color. If we notice any issues, discard the jam immediately to ensure safety.
| Storage Method | Duration | Conditions |
|---|---|---|
| Unopened jars (room temperature) | Up to 6 months | Cool, dark place (below 70°F) |
| Opened jars (refrigerator) | Up to 1 month | Tightly sealed, 40°F or below |
| Frozen jars | Up to 12 months | Airtight containers, thawed in refrigerator before use |
Conclusion
We’re thrilled you’ve explored our lychee jam recipe with us. It’s more than just a spread—it’s a gateway to tropical flavors that brighten everyday meals and spark creativity in your kitchen.
By whipping up this jam, you’ll enjoy the satisfaction of homemade goodness that lasts and delights. Let’s keep experimenting and savoring these simple joys together.
Frequently Asked Questions
What is lychee jam?
Lychee jam is a sweet, floral preserve made from fresh lychee fruits, originating from Southeast Asia. It adds a tropical twist to breakfasts, desserts, and spreads, capturing the fruit’s unique flavor in a simple homemade recipe.
What ingredients are needed for lychee jam?
You’ll need 1 kg of fresh lychees (peeled and pitted), 500 g of granulated sugar, and 60 ml of freshly squeezed lemon juice. These high-quality ingredients ensure a balanced, smooth jam that highlights the lychee’s natural sweetness.
What equipment is required to make lychee jam?
Essential equipment includes a large saucepan for boiling, a sharp knife and cutting board for prepping lychees, measuring cups and spoons for accuracy, a heat-resistant spoon for stirring, sterilizable glass jars for storage, and optionally, a candy thermometer for perfect consistency.
How do I make lychee jam at home?
Start by washing, peeling, and pitting 1 kg of lychees, then chop them. Combine with 500 g sugar and 60 ml lemon juice in a saucepan, bring to a boil, and simmer until thickened. Pour into sterilized jars, seal, and cool for a velvety spread ready in about 30-45 minutes of cooking.
How should I store lychee jam?
Store unopened jars in a cool, dark place for up to six months. After opening, refrigerate and use within a month. For longer preservation, freeze jars for up to 12 months. Always ensure jars are sterilized and sealed properly to maintain freshness.
Can I prepare lychee jam in advance?
Yes, you can prep lychees by washing, peeling, and pitting them up to 24 hours ahead. Mix the ingredients in advance to let flavors develop, then cook when ready for a convenient, flavorful jam-making process.
How can I tell if lychee jam has spoiled?
Check for signs like mold, an off odor, or unusual color and texture. If you notice any, discard the jam immediately to ensure safety. Proper storage in sealed, sterilized jars helps prevent spoilage.