Comments on: Mangosteen Jam a la Marketman

By: Sam

Sam — Thu, 10 Sep 2009 13:32:07 +0000

Hi Marketman and fellow readers,

Found this post and thought you and your readers might want to know that we’re selling home made mangosteen jam. It comes in 225ml bottles and are priced at P130 each. We are located in Davao and am willing to deliver for free within the downtown area. We can also ship the jam for interested buyers outside of Davao.

Thanks so much!

By: Zach

Zach — Thu, 12 Jul 2007 17:57:07 +0000

Hi.

does anyone know where i could order some mangosteen jam/preserves from. Preferably somewhere in Europe that sells mangosteen jam.

thanks,
Zach

By: Vanessa

Vanessa — Tue, 22 May 2007 12:50:23 +0000

Is it Lorenzo Farms or GA-LOR FARMS of Kidapawan City,Cotabato?The owners are Chito Galay and his wife Aida Lorenzo.They produce the very best mangosteen jam i had ever tasted in my life,and you should also try their homemade durian jam….so heavenly delicious,and their durian pastillas too!!!!Really the best in the region said ENTREPRENEUR MAGAZINE.It is not commercially done,so you’ll really taste the real durian in it.

By: Marketman

Marketman — Thu, 12 Oct 2006 10:08:20 +0000

Arlene, what pulp did you use, the inside of the skin? If so, that is the problem. Use only the seeds and the white part in the middle of the fruit, do not include any part of the skin or lining. Refer to the photo above and you will see it is only the whitish segments of fruit. Follow the proportions given, or reduce proportionately. Soak the seeds in the sugar first. Then cook. There is no secret, I did it exactly as described above… I hear mangosteens are down to PHP40 a kilo and I plan to make many jars in Cebu in a few days time… Oh, and don’t cook it as long as I did in the post above, maybe 30-45 minutes is enough, instead of over an hour… You must soak the seeds int he sugar to draw the water and flavor out of the fruit. Just follow the instructions in the post above and you will have edible delicious jam. For one kilo of fruit unpeeled, I would use just 250 grams of sugar.

By: arlene

arlene — Thu, 12 Oct 2006 10:02:01 +0000

I tried making mangosteen jam today. The result was mapakla.This is anexperiment though. I just used a kilo of the fruit which I bought from Kidapawan City, Cotabato. I washed the fruits well then opened them. Got the seeds and scope out the pulp too. Then I tried to cook them together. First I cooked it in medium heat with calamansi juice and a little water till it was thick then added the sugar in the last stage. I thought the mapakla taste would just go away.
Unfortunately, it was still there. So I just stopped and throw what I did. Cant eat a mapakla jam. So what is your technique that is not mapakla? Do you boil it in water or soak with water overnight? Help me, I need advise……

By: Marketman

Marketman — Thu, 14 Sep 2006 12:09:16 +0000

sister, yes, I didn’t sterilize jars with jam in them as I just stored this jam in the fridge for consumption over the next few weeks…I wasn’t putting them away for months in the pantry…got to get some new jam jars… Katrina, the seeds are sometimes considered the best part! Yum. Chew and swallow… a bit like an almond, I would say.

By: Katrina

Katrina — Thu, 14 Sep 2006 11:39:47 +0000

I didn’t know you could eat the seeds in mangosteen jam! When Coffee Mangosteen ice cream was still around, we’d suck the flesh off the seed then discard it. Really, I can just chew it and swallow?

By: sister

sister — Thu, 14 Sep 2006 01:09:16 +0000

Safety tips: Always sterilize jars for 5 min. and lids separately for 2 min in boiling water, remove with sterile tongs and fill immediately with very hot jam almost to the top of the jar. Do not be tempted to reuse lids or rings. Seal immediately. Place rack or clean dishtowel in bottom of large stockpot and heat 1/4 full of water, place filled jars on top of rack or towel and make sure water is at least an inch over the top of jars. Bring to a boil, boil for at least 5 min. Or use canner.
Remove jars and check seal, place upside down on a cookie sheet. Top of lid should not pop when pressed lightly. After 30 min place upright to allow jam to jell. Do not shake for 24 hours.

By: jerry mac manus

jerry mac manus — Thu, 14 Sep 2006 00:58:20 +0000

I could not help chuckling when I read about your jam making experience, I was there!. We lived in Zambo, and our farm had three large mangosteen trees. My first attempt was dismal, but everybody declared that it was the best tasting jam they had ever tasted. Encouraged, I pressed on, and hit the jackpot!, what a jam!!!.My wife actually had to hide the jars from relatives, and I mean relatives, like her Mother and Father!. Anyway,I am going downstairs now to cook up a batch.
Good luck,we enjoy your writing, and especially your readers comments, priceless!. Salamat.

By: sister

sister — Wed, 13 Sep 2006 14:01:41 +0000

Looks good. Suggest you use only white sugar for a purer mangosteen flavour. Cook for a much shorter period of time otherwise the sugar caramelizes and gives a slightly burned taste, put seeds in a little water first for 15 minutes and cook through then combine with pulp and sugar mixture, cook for only about 5 minutes after it comes to a boil. DO NOT cook in alunminum pot, acid will react with the aluminum. Stainless steel, enamel or the classic, tin lined copper is first choice (I passed a fabulous one at auction last year and am still kicking myself).
Lola used to make mangosteen jam, Princess Tarhata Kiram brought a jeepney load from Mindanao on her occasional visits to Cebu and that’s where I remember making the jam from.
And yes mangosteen extract is latest holistic panacea.