John Myers
Lychee Jam
The perfect lychee jam recipe with a picture and simple step-by-step instructions.
- 750 g Lychee fresh
- 100 g Eg white wine
- 25 g Lemon juice concentrate
- 30 Milliliters Liquid sweetness
- 1 packet Gelierfix 3: 1
- 1 tbsp Thyme
- From 1140 g of lychees, 750 g of pulp are left after peeling and core removal. Chop the fruit, I use a rotary grinder. If you want it finer, you should chop the fruit with the blender.
- In the next step, the crushed fruits are mixed with the other ingredients and let the mixture soak for about 1-2 hours. In the meantime, rinse the glasses with hot water.
- Now put the mixture in a large saucepan and bring to the boil, stirring constantly, and let it simmer for at least 3 minutes. Then fill the prepared jars with the mixture to the brim and close immediately (I use screw-top jars). Let the jars cool down on the lid.
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