In A Jam: Make Your Own With Laji Couture

"The rule is,” according to Wonderland’s White Queen, “jam to-morrow and jam yesterday – but never jam to-day."

We disagree. Jam today, we say. And so do our friends at Laji Couture. This issue is all about the dough. And what goes good with baked dough? Jam. Jam. Jam. Here, Miranda Mullet, Laji’s jammaker du jour, will take you through how to make perfect preserves step-by-step. This recipe will make about 2.5 cups of jam.

Don’t Be A Jam Fool!
Fruits differ in their concentrations of pectin – the binding agent that, when combined with sugar, gives preserves/jams their sticky thickness. By combining fruits with high pectin concentrations with fruits with low pectin, you can make a fantastic jam!

Step 1:
Clean and dice three cups of papaya and two cups of kiwi.

Step 2:
Add the papaya and kiwi to 1.5 cups of water and 1/8 of a cup of lemon juice. Bring to a simmer.

Step 3:
When it becomes a mush (after about 30 minutes of simmering), add one cup of white sugar.

Step 4:
Simmer for another 20 minutes until it thickens. Ladle the jam into recycled glass jars.

NB: This jam contains no preservatives; consume within 10 days.

Join Laji Couture’s Afterwork Club for an evening of casual networking and drinks at Migas on Nov 28 from 6-9.30pm. Fifty percent of all Heineken sales on the night will go to The Library Project.

This article originally appeared on page 47 of the November issue of The Beijinger.