23 Oct2006

jam1

This is the jam that I made from the 16 kilos of mangosteen that I dragged back from Cebu last Wednesday. I hadn’t even finished the first batch of 6 bottles when I jam2started kicking myself in the rear, upset with myself that I didn’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 year’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 cream…it was perfect! Actually, I searched high and low for coffee ice cream in 1 or ½ 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, jam3 a couple of other bottles were given out to friends as presents, and we shall keep the remaining jars in our pantry… 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 year’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???

 

COMMENTS:

  1. poppycock says:

    hi.

    it escapes me how i failed to come here more often before. i like your site. it smells like a country home with something good cooking in the kitchen all the time :)

    Oct 23, 2006 | 9:10 am

     
  2. CecileJ says:

    OMG! I’m drooling too much to think of other ways to use the jam! Coffee mangosteen ice cream still is tops. I’m going to Cebu about end of November. Do you think mangosteen will still be available then? Plan to leave all my clothes and pack lots of mangosteen in my bags instead. Hehe. BTW, how much per kilo in Cebu?

    Oct 23, 2006 | 9:14 am

     
  3. arlene says:

    Gosh..Im so excited Im going to Cebu tomorrow for an official trip… MM can you tell where is the best place in cebu to buy mangosteen? if you have a number I could call? … that would make my life easier…. I would like to make lots of jam as giveaways for xmas… :)
    How many Jam where you eble to make in one crate of mangosteen..?
    I have a basic problem though, I dont know how to look for a good mangosteen…

    Oct 23, 2006 | 10:17 am

     
  4. sister says:

    Pork roast with mangosteen and rum sauce,barbecued beef short ribs with mangosteen glaze, striped bass with mangosteen and ginger sauce, fried shrimp wontons with mangosteen dip, mangosteen and shallot chutney,sweet potatos and mangosteen, linzer tart with mangosteen filling, mangosteen mostarda, mangosteen and expresso shake, trifle with mangosteen, Cheescake and mangosteen coulis, Pili tarts and mangosteen topping, cheeses with mangosteen paste…

    Oct 23, 2006 | 11:50 am

     
  5. fried-neurons says:

    What to do with all your mangosteen jam? Ship some my way via FedEx, of course. :)

    Oct 23, 2006 | 1:00 pm

     
  6. Marketman says:

    arlene, there will be several roadside vendors selling the mangosteen. Mine were purchased at the Carbon market in downtown Cebu. I paid PHP40 a kilo. Taste the mangosteen before you buy it. With 16 kilos of mangosteen I made 12 jars of jam of about 450 grams each (not including the bottle). Err on the side of undercooking as it tends to get hard if you refrigerate it later on…

    Oct 23, 2006 | 1:32 pm

     
  7. arlene says:

    Hi MM, its me again… should I boil the bottle before putting in the jams, you know like sterilize it so it will last a long time? (if so how do you do that, I just saw it in lifestyle network but I wasnt able to write the whole process)… My apologies but Im really serious in making lots of mangosteen jam for xmas… :) …

    Oct 23, 2006 | 2:08 pm

     
  8. Marketman says:

    arlene, you need real jam bottles with rubber seals or bottles with seals built in. Jars must be placed in boliing water carefully to sterilize them for at least 5 minutes, take out with sterilized tongs and try upside down on paper towels. Then when you jam is ready, pour hot into the bottles, leaving about 1 cm leeway at top of jar so there is some air, then screw on the top firmly but not too tightly then put this back into boiling water for another 5-7 minutes. Remove and put upside down carefully on the counter. After 30 minutes, turn right side up and let this rest for at least a day…do not shake (all these instructions a repetition of what my sister posted on the original jam post). Then you can store this for many weeks/months outside the fridge. If you have done this properly, there will be a slight vacuum in the jar and when you open it you will hear the rush of air. Store in fridge after that…it will get a little harder than commercial jam, just bring to room temperature in subsequent uses or let it warm up in a little bit of lukewarm water (the whole jar, that is…). If you are giving it out and will consume it within say 3-4 weeks, you can put this in disposable plastic containers as soon as the jam cools, then sotre in the fridge… it just won’t last as long…

    Oct 23, 2006 | 2:16 pm

     
  9. tulip says:

    If only I have the luxury of time to make this jam,then be able to feast on few bottles of it…geez, what a delightful treat! I can imagine crepes drizzled with diluted/thinner mangosteen jam topped with coffee or vanilla ice cream and chopped hazelnuts. Maybe a plain panna cotta with mangosteen sauce will be good too.

    It must be good to alter the usual pork in rum and raisin sauce. Replacing raisins with mangosteen jam. Pork marinated in ginger, hoisin sauce, soy sauce, lemon juice and zest; then pan fried. Make the sauce with butter, mangosteen jam, rum, salt and pepper. Pour sauce over meat.

    Oct 23, 2006 | 2:55 pm

     
  10. arlene says:

    Thank you very much MM… will keep you posted….

    Oct 23, 2006 | 3:13 pm

     
  11. bijin says:

    they look gorgeous!
    of all jams this is one i haven’t tried yet. i’ll send you a royce choc for a bottle-deal????

    Oct 23, 2006 | 3:32 pm

     
  12. Ria says:

    I am thinking that duck may be good with this jam. Does it have a PLUMmy taste?

    Oct 23, 2006 | 5:15 pm

     
  13. Anna says:

    i’m sooooooooo jealous. one tiny mangosteen cost me AUD$1.36 so i can’t afford to do anything but savour the fresh morsels.

    if only i had enough mangosteens to even dream of turning them into jam. sigh.

    Oct 23, 2006 | 5:26 pm

     
  14. joey says:

    You read my mind! I was going to email you about the whole jam making thing then I see this post :) Thank you for sharing…I definitely want to try this! :)

    Oct 23, 2006 | 5:37 pm

     
  15. goodtimer says:

    mangosteen jam sandwiched between 2 espresso cookies. yum!

    Oct 23, 2006 | 5:44 pm

     
  16. wysgal says:

    I don’t know much about mangosteen (more because we never have it around than any aversion to it) but this looks like it would be great: in an ice cream sandwich (pan de sal with jam and ice cream!), as a glaze to poultry (Duck L’Mangosteen), as mangosteen chutney to go with curry dishes, as a pie filling like apple pie, mixed with chocolate chip cookies (chocolate chips with mangosteen jam bits) …

    Oct 23, 2006 | 5:53 pm

     
  17. sister says:

    For every quart of fruit add 1/4 c. of lemon or calamansi juice to improve jelling and taste and reduce cooking time.Or add 1 tbso. of citric acid (sour salt). For every quart of cleaned fruit add 1 1/2 quarts of sugar.
    Note: Do not reuse covers and rings of jars, extra ones are usually on sale. Jars can be reused after strilizing them.
    Maybe we can make coffe ice cream when I come home…and add the mangosteen jam.

    Oct 23, 2006 | 6:04 pm

     
  18. juls says:

    my suggestions…

    mangosteen jam roll…
    mangosteen cheesecake??

    Oct 23, 2006 | 6:42 pm

     
  19. Katrina says:

    Wow, all the suggestions here on how to use mangosteen jam sound amazing! Makes me wonder why I’ve NEVER seen mangosteen used in any of those ways in Filipino restos (or homes, for that matter). We really don’t use our local fruits enough, more’s the pity.

    Oct 23, 2006 | 6:48 pm

     
  20. joy says:

    Hi Mr. Marketman. Must say thank you for responding to my question re your cam. Nice jam bottles you’ve got there but they sure are wicked…at 99 each!

    Oct 23, 2006 | 9:38 pm

     
  21. tei says:

    those jams look great! by the way, nice jam bottles as well..

    Oct 23, 2006 | 11:40 pm

     
  22. Maria Clara says:

    You and your sister know mangosteen inside and out and have had done a lot of homework about it. Your jam is the grandest of them all and its versatile uses!!!

    Oct 24, 2006 | 1:43 am

     
  23. Mita A. Manalo says:

    I thoroughly enjoy your site. You should get a spot on FoodTV.

    My nieces are going back to Manila this December and I will request them to bring back some mangoosteen jam. What would be the best brand?

    Thank you.

    Oct 24, 2006 | 2:07 am

     
  24. Marketman says:

    Mita, The best is Lorenzo farms, but very hard to find, unless you know someone in Davao or the Lorenzos themselves. I have been buying Kablon Farms Mangosteen Jam and the only place I have found it recently is at the open market section of the Market!Market! Mall in Fort Bonifacio. Surprisingly, depsite this being very Filipino, it is extremely difficult to find now, hence making it from scratch and stockpiling it is such an event…

    Oct 24, 2006 | 7:16 am

     
  25. wil-b cariaga says:

    I also purchase these jars for my jams and preserves. . .

    Oct 24, 2006 | 8:02 am

     
  26. Marinel says:

    MM, will you ever sell your concoction? I have never heard of mangosteen jam; it looks so yummy. And so many uses – from sandwich spread to ice cream topping to tea sweetener. If you ever decide to sell it, make sure we’re able to buy them online too for some of us who are not in PI.

    Oct 24, 2006 | 12:04 pm

     
  27. lee says:

    now this is a lot of jam. traffic jam.

    Oct 24, 2006 | 2:37 pm

     
  28. Kim says:

    Hey Marketman! This is my first time posting, and I couldn’t help but wonder…I live in San Diego, but my parents are currently in Manila and will be returning to the States next week. Can I buy a jar from you? And I’ll work out the details about where they can pick it up from you…thanks!

    Oct 25, 2006 | 8:31 am

     
  29. Marketman says:

    Kim, I am flattered, to say the least! But if I sell one, I will have tons of requests so I would rather keep the 7 jars that I still have. But here is a reasonable alternative. If your parents go to Market!Market! Mall and find the outdoor rice dealer (lots of different rice) across from them is the Rizal Dairy Farm store and they CURRENTLY have Kablon Farms Mangosteen Jam in stock. At PHP150 a bottle it is a bargain and I use this when I don’t have my own or can’t get Lorenzo farms jam. Do this now as the last time I posted this the store ran out in a couple of days. I was just there the other day and they had about 40+ bottles left still…

    Oct 25, 2006 | 9:52 am

     
  30. Gigi says:

    Wow! How timely! SOMEONE sent me a jar of mangosteen jam at my office and I just tasted it now — and I must say, I’m so starting to dream of toast, butter and breakfast sausages and fluffy scrambled eggs. What a dream this jam is! And what a dream come true to get my hands on such divine matter! I’m thinking of praying over the jam hoping it would increase in quanity. I’ve been given instructions to keep the jar in a dark, cold place for storage. That won’t be a problem. I’ll keep it under lock and key.

    Oct 25, 2006 | 10:53 am

     
  31. juls says:

    thanks for letting us know the kablon tip MM. i’ll just mosey over to Robinson and order from their stall here (to be picked up the next day)… no need to trek over to Market!Market!

    Oct 25, 2006 | 8:18 pm

     
  32. chinky says:

    would you share your mangosteen jam recipe? sounds interesting.

    Jan 4, 2008 | 9:31 am

     
  33. Marketman says:

    chinky, the recipe is described in one of the mangosteen jam posts, in the archives…

    Jan 4, 2008 | 9:52 am

     
 

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