From the recipe collection
Katmon Jam
Tart katmon pulp cooks into a bright, spoonable refrigerator jam with sugar, calamansi, and no artificial flavouring.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- About 2 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Wash the katmon, cut it open, and scoop out the fleshy segments, removing seeds, fibres, and damaged portions.
- Combine the pulp and water in a non-reactive saucepan and simmer 10 minutes until the fruit softens.
- Mash for a rustic jam or pass through a food mill for a smoother finish.
- Add sugar, calamansi, salt, and zest and return to a steady simmer, stirring often from the bottom.
- Cook 15–20 minutes until a chilled spoonful wrinkles slightly when pushed and the jam falls from the spoon in a thick sheet.
- Remove the zest, ladle into a clean jar, and cool uncovered until no longer steaming.
- Cap and refrigerate for up to 3 weeks. This small-batch formula is not a tested shelf-stable canning process.
