This is the jam that I made from the 16 kilos of mangosteen that I dragged back from Cebu last Wednesday. I hadnâ€™t even finished the first batch of 6 bottles when I started kicking myself in the rear, upset with myself that I didnâ€™t bring back double or triple the amount of fruit instead. We may not have a literal winter here, but this is my version of bottling goodness while it is at its peak; and it ensures that we will have about a yearâ€™s supply of mangosteen jam, guaranteed. If you recall in my initial jam experiment several weeks ago, I felt that I had overcooked the jam, so this time I decided to do two batches and reduce the cooking time. The first batch that I made last Friday, I cooked for roughly 60-65 minutes at medium heat and it is this wonderful caramel or more accurately, reddish brown color. It is sweet and highly flavorful. A little goes a long way. The second batch of jam was cooked about 10 minutes longer and it is a noticeably darker color and tastes less sweet though it is still VERY SWEET. It is closer to the color of commercially sold jams.
Both harden a bit or a lot when refrigerated but they are less solid than the first batch that I made. In fact, the first batch, of which I still had two bottles, got quite hard so I heated the jam up in a pan added some water to dilute it a bit and when cooled I put it on top of some vanilla ice creamâ€¦it was perfect! Actually, I searched high and low for coffee ice cream in 1 or Â½ gallon tubs but surprisingly there was none to be found. I wanted to mix in great amounts of mangosteen and just refreeze the ice cream. This exercise would have been way too costly if I had used Haagen Daz coffee ice cream instead (though it would have tasted even more brilliant!). Several bottles of the mangosteen jam are for balikbayans coming for the holidays, a couple of other bottles were given out to friends as presents, and we shall keep the remaining jars in our pantryâ€¦ Oddly, finding proper jars for jam (with rubber seals, and able to withstand sterilization/pasteurization was extremely hard to do in Manila (I went to four possible sources before finding them!). I finally found Italian made glass jars at Landmark housewares department but they were a wicked PHP99 EACH. In the end, the jam cost significantly less than the bottle I put it in! But never mind the cost, I have my stockpile of jam until next yearâ€™s harvest of mangosteen reaches its peak! Then I will have to remember to buy more fruit for more jam!!! Oh, now I am on my new quest to figure out what to do with all the jam…perhaps a mangosteen and port glazed roasted chicken or butter cookies with mangosteen jelly filling…hmmm, what else can you think of???