Top 18 Best Fruit Jam Recipes to Make Your Tet Celebration Brighter

Ingredients:

• 1 kg of firm jackfruit
• 1/2 kg sugar
• Vanilla

Instructions:

• Step 1: Peel the jackfruit and remove the seeds.
• Step 2: Dissolve sugar in a pan over heat.
• Step 3: Add a bit of vanilla to the jackfruit, then mix with the sugar syrup in the pan. Stir gently until the jackfruit soaks in the syrup and thickens, then turn off the heat.
• Step 4: Let it cool and store in a tightly sealed glass jar.

Ingredients:

• 700 grams of apples
• 250 grams of granulated sugar
• 15 ml of lemon juice
• A small amount of rice flour

Instructions:

• Step 1: Peel and slice the apples into 4-5 wedges.
• Step 2: Mix the apples, sugar, and lemon juice together, and let it sit for 8-10 hours to allow the apples to absorb the sugar.
• Step 3: Cook the apples in a pan until they turn a golden brown color, then either dry them in the sun or use a dehydrator for 6-8 hours before storing them in a bag or jar.
• Step 4: Roast the rice flour until golden, then let it cool. Coat the dried apple pieces in the rice flour, shaking them gently until they no longer stick.

Ingredients:

• 1 bottle gourd (about 1kg, choose a ripe one)
• 1 tablespoon alum
• Slaked lime water
• 500g sugar

Instructions:

• Step 1: Peel the bottle gourd, remove the seeds and pulp, then cut the flesh into 5cm long strips. Wash thoroughly.
• Step 2: Soak the bottle gourd strips in slaked lime water overnight, then rinse several times with clean water. This will help keep the gourd firm during the cooking process.
• Step 3: Boil water and add 1 tablespoon of alum. Blanch the bottle gourd strips for 1 minute, then rinse thoroughly with clean water and drain.
• Step 4: Marinate the bottle gourd with 500g of sugar for 5 hours or longer to allow the sugar to dissolve.
• Step 5: Transfer the marinated bottle gourd into a pan and cook over low heat, stirring constantly. Continue cooking until the syrup reduces and crystallizes into a white powdery coating on the jam.

Ingredients:

• Fresh lotus seeds
• Pomelo flower water
• Granulated sugar

Instructions:

• Step 1: Peel the lotus seeds, soak them in water, then boil until soft. Drain and place the seeds in ice water, then remove and let them dry.
• Step 2: Marinate the lotus seeds with sugar in a 1:6 ratio until the sugar dissolves and becomes liquid.
• Step 3: Strain the syrup and simmer it on the stove until it thickens. Add pomelo flower water and the lotus seeds, and cook on low heat.
• Step 4: Stir gently until the lotus seeds are coated with a white sugary film. Turn off the heat and let it cool before serving.

Ingredients:

• 1/2 kg starfruit
• 250 grams of sugar
• 1 piece of ginger
• 1 tablespoon of chili

Instructions:

• Step 1: Clean the starfruit and rinse it with saltwater. Gently press the fruit to soften, then rinse 2-3 times with cold water to reduce its sourness. Drain the water.
• Step 2: Mix the sugar with the starfruit and let it sit for 3-4 hours for the sugar to soak in.
• Step 3: Place the starfruit in a pan and stir until the sugar has dissolved, then turn off the heat.
• Step 4: Add the ginger and chili, stir until the starfruit turns a vibrant orange and thickens, then turn off the heat.
• Step 5: Let it cool, then transfer it to a glass jar for storage.

Ingredients:

• Ripe cherry tomatoes
• Slaked lime water

Instructions:

• Step 1: Wash the tomatoes thoroughly and peel off the skin.
• Step 2: Use a knife to score the tomatoes into halves, but not all the way through, then soak them in slaked lime water overnight.
• Step 3: After soaking, drain the tomatoes and gently squeeze them to remove the seeds. Continue soaking them in the slaked lime water.
• Step 4: Once the tomatoes become firmer, rinse them well with clean water and mix them with an equal amount of sugar (1:1 ratio).
• Step 5: Place the sugared tomatoes into a hot pan over medium heat.
• Step 6: Stir gently and continuously until the sugar crystallizes around the tomatoes, then turn off the heat and allow to cool.

Ingredients:

• Green bananas
• Lemon juice
• Salt
• Water
• Sugar

Instructions:

• Step 1: Peel and slice the bananas, then soak them in a mixture of saltwater and lemon juice for an hour.
• Step 2: Drain the bananas, rinse them with water, and set them aside to dry.
• Step 3: Heat oil in a pan over medium heat and fry the banana slices until golden and crispy, then place them on paper towels to absorb excess oil.
• Step 4: In a separate pan, add sugar and a bit of water, and heat gently until the sugar dissolves.
• Step 5: Add the fried bananas to the syrup and stir lightly until the syrup thickens and coats the bananas. Once the syrup crystallizes, turn off the heat and let it cool.

Ingredients:

• Sour starfruit
• Ginger
• Lemon
• Sugar
• Salt
• Water

Instructions:

• Step 1: Prepare the starfruit by washing it thoroughly. Cut off the ends and the edges of the fruit segments. Slice the starfruit into wedges or other preferred shapes. Be careful not to slice too thinly as it may break during the cooking process, affecting both appearance and taste. After cutting, remove all seeds.
• Step 2: Soak the starfruit. Unlike traditional methods that use lime water, this recipe uses a mixture of salt water and lemon juice to enhance the texture. Mix 1 teaspoon of salt, 1 tablespoon of lemon juice, and 1 liter of water. Soak the starfruit in this solution for 1-2 hours. After soaking, rinse the fruit thoroughly with clean water and drain it well.
• Step 3: Blanch the starfruit. To reduce the sourness and improve flavor, press the starfruit slices lightly with a knife to release some of the acidity. Boil water in a pot, add rock sugar, and blanch the starfruit for about 30 seconds. Rinse with cold water and drain well. Taste the fruit to check if the sourness is reduced, and press it again if needed.
• Step 4: Cook the starfruit jam with ginger. Combine 2 kg of starfruit and 1 kg of sugar in a pot. Let it sit for 3-5 hours for the sugar to dissolve and infuse into the fruit. Cook on low heat, stirring occasionally to prevent burning and ensure even cooking. Once the syrup thickens and the starfruit turns a golden-brown color, add chopped ginger and stir gently. Continue cooking until the syrup is absorbed and the jam reaches your desired consistency. Allow it to cool before storing in a jar in the refrigerator for later enjoyment.

Ingredients:

• 200 grams of cherries
• 150 grams of white sugar
• 1/2 cup of water
• 1 lemon

Instructions:

• Step 1: Rinse the cherries thoroughly and let them dry.
• Step 2: Place a pot on the stove, adding 100 grams of sugar and 1/2 cup of water to it. Bring to a boil.
• Step 3: Once the sugar water boils, add the cherries and stir continuously for 10 minutes. If the mixture is still too runny, you can add more sugar. If it’s too thick, add more water.
• Step 4: Reduce the heat and continue stirring for an additional 20 minutes. As the mixture cooks, the sugar syrup will turn into a rich amber color. For a deeper red color, you can add beetroot juice.
• Step 5: The cherries will gradually plump up and become glossy as you stir. Once the syrup thickens, add lemon juice and continue to cook for 4-5 more minutes before turning off the heat.
• Step 6: Pour the jam out onto a surface and allow it to cool. The cherries will shrink slightly and be coated with a layer of golden syrup. Store the jam in a glass jar or refrigerate for later use.

Ingredients:

• 3 ripe oranges
• 150-200 grams of sugar
• 20 ml of honey

Instructions:

• Step 1: Wash the oranges thoroughly, then cut them into halves and separate them into 6 or 8 wedges, depending on your preference. Prepare a pot of hot water, add the orange wedges, and boil them with 1/3 teaspoon of salt for about 5-7 minutes. After boiling, place the wedges in ice-cold water, then cut them into smaller pieces.
• Step 2: In a small pot, add 20 ml of honey, 70 ml of water, and 150 grams of sugar. Turn the heat to medium and stir until the sugar dissolves completely. Once the sugar is dissolved, add the orange pieces to the pot, and cook them on low heat, stirring gently so the sugar evenly coats the fruit.
• Step 3: After 30-45 minutes, you will notice the oranges become firmer and drier. Continue stirring for another 10 minutes to ensure the jam is thick and dry, then turn off the heat. Transfer the jam to a tray and allow it to cool. Finally, place it in the sun to dry. For cleanliness, cover the jam with a cloth to protect it from dust.

Ingredients:

• 1 kg of tamarind (preferably green, plump with a firm, grayish skin)
• 800 grams of white sugar
• Salt

Instructions:

• Step 1: Prepare the tamarind. Soak the tamarind in warm water with a bit of salt for 1 hour. After peeling off the skin, soak the tamarind in a saltwater solution for 3 days. Once done, remove the tamarind, slit it open, and remove the seeds. Then, soak the tamarind in clean water for another day to reduce the saltiness.
• Step 2: Cook the jam. To make the syrup, stir the sugar and water over low heat until the mixture covers about two-thirds of the tamarind. Add the tamarind to the syrup and stir constantly over medium heat to avoid burning the syrup. After 5-6 minutes, once the tamarind absorbs the syrup, remove it from the pan and set it aside.
• Step 3: Dry and store the jam. Dry the tamarind under the sun to allow the syrup to penetrate deeper. At night, soak the tamarind in the syrup again, then dry it the next day. Repeat this process for 2-3 days until the tamarind becomes translucent and well-coated with syrup. Finally, dry the tamarind completely and store it in an airtight bag.

Ingredients:

• 1 ripe pineapple
• 150 grams of sugar
• 5 grams of alum

Instructions:

• Step 1: Prepare the pineapple. Peel and remove the eyes of the pineapple, then rinse it thoroughly with water. Slice the pineapple into rounds, each about 1.2 to 1.5 cm thick. Dissolve 5 grams of alum in 700 ml of water, then soak the pineapple slices in this solution for 6 hours in the refrigerator.
• Step 2: Dry and soak the pineapple in sugar. After soaking, rinse the pineapple slices again. Then, place the slices under the sun for about 3 hours until they start to wilt. Once they have softened, sprinkle 150 grams of sugar over 300 grams of pineapple, and let it marinate for 3-4 hours.
• Step 3: Cook the jam. Place the sugar-marinated pineapple in a pan over low heat and cook for 30-35 minutes, stirring occasionally, until the syrup thickens and the sugar has dissolved completely.

Ingredients:

• 1 green papaya (approximately 900g)
• 300g sugar
• 1 tablespoon salt
• 3 pandan leaves

Instructions:

• Step 1: Prepare the papaya. Peel off the green skin and wash off any sap. Slice the papaya lengthwise into thin strips, about the width of your finger. Remove the seeds and slice the pieces into even thinner strips, roughly 1/4 of a finger's width.
• Step 2: Soak the papaya. Place the papaya strips in a bowl and mix with 1 tablespoon of salt. Let it sit for 2 hours so the salt can absorb. After soaking, pour enough water to cover the papaya and soak for another 30 minutes to remove excess salt. Rinse and repeat the soaking and rinsing process until the papaya is no longer salty, then drain well.
• Step 3: Marinate the papaya. Place the drained papaya in a bowl, add 300g sugar, and mix well. Put the bowl in the refrigerator for 4-5 hours to allow the sugar to dissolve and infuse into the papaya.
• Step 4: Cook the preserves. Transfer the papaya mixture into a large pan. Bring to a boil over high heat. Once boiling, reduce the heat and add pandan leaves to simmer for 10 minutes to infuse the aroma. Stir occasionally until the syrup thickens and crystallizes on the edges of the pan. Lower the heat to its lowest setting and continue stirring until the papaya becomes coated with the syrup and is fully dried out.
• Step 5: Final product. The finished papaya preserves will have a golden color and a chewy texture, with a subtle pandan fragrance.

Ingredients:

• 1kg Dalat sweet potatoes
• 500g sugar
• 1 teaspoon of slaked lime
• Salt

Instructions:

• Step 1: Prepare a bowl of water with a bit of salt. Peel the sweet potatoes, then cut them into small cubes, about the size of your pinky finger. Soak them in the salted water to remove sap and prevent browning, then rinse well. To save time, prepare the slaked lime water the night before and let the sediment settle. After straining, soak the sweet potatoes in the clear lime water for 3-4 hours to make them firm and crisp. Rinse them again with cold water and drain well.
• Step 2: Coat the sweet potatoes with 500g of sugar and let them marinate for 3-4 hours. Stir occasionally to ensure the sugar soaks in evenly.
• Step 3: Heat the sweet potatoes and sugar syrup in a pan over low heat. Stir gently and occasionally to avoid breaking the pieces. Continue cooking until the liquid evaporates and the sugar crystallizes on the sweet potatoes. Remove from heat and let them cool.
• Step 4: Spread the sweet potatoes on a tray or rack in a cool, dry place. Let the jam dry completely before storing it for later use.

Ingredients:

• 1 kg of kiwi (either green or yellow works)
• 800g of white sugar
• 1 teaspoon of alum
• 1 tablespoon of slaked lime

Instructions:

• Step 1: Prepare the kiwi: Choose firm, large kiwis (avoid overripe or soft ones as they will turn mushy when cooked). Peel and slice the kiwi into pieces about 0.8 cm thick. Dissolve 1 tablespoon of slaked lime in 2 liters of water, let it settle for 8 hours or overnight (this can be done in advance). After straining the lime water, soak the kiwi slices in it for 3-4 hours. Rinse the kiwi slices thoroughly, add alum, and boil for 5 minutes. After boiling, rinse the kiwi again and drain it. Marinate the kiwi with 800g of sugar in the fridge for 8 hours.
• Step 2: Cook the jam: After marinating, separate the syrup from the kiwi. Boil the syrup until it thickens, then add the kiwi slices and simmer on low heat. Stir occasionally and cook for about 1 hour, then turn off the heat and let the kiwi soak in the syrup for 3 hours. After the soaking, continue to simmer on low heat until the kiwi becomes translucent. Stir gently with a wooden spoon to prevent breaking the jam.
• Step 3: Sun-dry the jam: Place the kiwi jam in the sun for about 1 hour to allow the surface to firm up. Turn the jam occasionally to ensure even drying.
• Step 4: Final product: The kiwi jam will be sweet, chewy, and fragrant. It’s the perfect treat to enjoy with hot tea and share with family and friends during the holidays!

Ingredients:

• Coconut flesh
• White sugar
• Sweetened condensed milk (unsweetened version)
• Plant-based coloring (green from young leaves, red from beetroot, yellow from orange peel, etc.)

Instructions:

• Step 1: Prepare the ingredients: Grate the coconut into long, thin strips. Grate it in a circular motion, ensuring the strips are moderately thin. Choose your plant-based dye, blend it, and strain to extract the color.
• Step 2: Soak the grated coconut in water for about 10 minutes, then rinse 2-3 times to remove excess coconut oil.
• Step 3: In a clean bowl, combine the coconut with sugar and the plant coloring you prepared. Let it sit overnight to allow the coconut to absorb the sugar.
• Step 4: Heat a pan, then add the sugar-coated coconut and stir it over medium heat. Mix well to ensure the coconut absorbs the sugar without clumping or breaking.
• Step 5: Add the condensed milk and continue to stir until the coconut becomes dry and the milk evaporates. Once you see sugar crystals forming on the coconut, turn off the heat and let it cool.
• Step 6: Your coconut jam is now ready! Store it in a box or plastic bag and keep it for the holidays.

Ingredients:

• Kumquats
• Sugar
• Calcium hydroxide water
• Alum powder

Instructions:

• Step 1: Wash the kumquats thoroughly and make 5 or 6 slits on each fruit (do not cut them in half).
• Step 2: Soak the kumquats in calcium hydroxide water for about half a day, then rinse them with cold water.
• Step 3: Boil water with alum powder, then add the kumquats and cook for about 10 minutes. Turn off the heat and rinse with cold water again.
• Step 4: Coat the kumquats with sugar and let them sit until the sugar dissolves completely.
• Step 5: Transfer the sugared kumquats to a pan over medium heat and stir until the kumquats become sticky and soft, then turn off the heat and let it cool.
• Step 6: Sun-dry the kumquats for 2 to 3 days or use a dehydrator before storing them in an airtight container.

Ingredients:

• 300g ginger
• 200g white sugar
• 1 lemon

Instructions:

• Step 1: Peel and wash the ginger thoroughly.
• Step 2: Slice the ginger into thin pieces, about 0.15-0.2 cm thick. Avoid cutting them too thick, as this will cause the jam to release excess liquid when cooked.
• Step 3: Boil water in a pot, then reduce the heat to medium and squeeze the juice of one lemon into the water. The lemon will help keep the ginger bright yellow and soft.
• Step 4: Add the ginger to the pot and simmer for 2-3 minutes to remove the excess spiciness. After that, drain and rinse the ginger. You may repeat the boiling process once more without lemon, to further reduce the spice. If the ginger still has a strong taste, you can boil it again.
• Step 5: Place the ginger in a bowl and mix with sugar. The amount of sugar should be at least half the weight of the ginger. You can add more sugar if you prefer a sweeter jam, but never less. Let the ginger and sugar sit for 3-4 hours, stirring occasionally to help the sugar dissolve.
• Step 6: Transfer the ginger and sugar mixture to a pan. Start cooking over low heat (around level 3 on a scale of 8). Let the sugar dissolve and avoid stirring too much, as this will help the ginger absorb the sugar evenly and prevent crystallization after cooking. On average, it will take 30-35 minutes to cook the ginger jam.
• Step 7: Finally, wear food-safe gloves and gently squeeze the ginger to help the sugar coat the pieces evenly. This technique ensures the ginger pieces stay intact, with a light sugar coating that prevents the jam from being overly sweet. The finished ginger jam should be pale white and dry.