Top 22 Most Popular Candied Fruits for the Lunar New Year

Lotus Seed Candies, also known as 'raw lotus seed candies,' are a unique treat from Hanoi. While lotus seeds are found in many places, the version from Hanoi stands out with its distinct and exquisite flavor. The lotus seed candies from Hanoi are particularly sweet and delicate, and the seeds themselves are tender, making them even sweeter than sugar. They pair wonderfully with a hot cup of tea, enhancing the taste with their delicious fragrance. Due to their intense sweetness, lotus seed candies are best suited for those with a sweet tooth, especially children or guests who enjoy a warm tea with their snack. These candies make for a thoughtful gift during Tet or a delightful treat to serve guests during the holiday.

Ingredients:

• 500g dry lotus seeds
• 500g white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

• First, rinse the dry lotus seeds thoroughly, then soak them in water for about 4 hours to allow them to expand. Afterward, rinse them again several times to clean them thoroughly. Fill a pot with water, add the lotus seeds, and include 1/2 teaspoon of salt. Cover the pot and boil the seeds for approximately 15 minutes until they become soft.
• Once the seeds are cooked, drain them and rinse once more with clean water. Allow them to dry. Place the lotus seeds in a pot, add the sugar, and stir well. Let the seeds marinate in the sugar for 6 hours or more, ensuring they fully absorb the sugar and dissolve completely.
• Use a heavy-bottomed pot or a thick pan, and cook the seeds over low heat. Stir gently and continuously to avoid burning, until the lotus seeds become dry. Once done, transfer them to a large tray and allow them to cool. The sugar should coat the seeds evenly, giving them a smooth finish.
• Once cooled, store the lotus seed candies in an airtight glass jar or zip lock bag. They can be refrigerated to prevent the sugar from melting.

Known as one of the simplest jams, starfruit jam is a beloved treat in Northern Vietnam. The starfruit, carefully selected to be neither too ripe nor damaged, is washed and then cooked with sugar and ginger, creating a chewy exterior and a soft, tender interior. This homemade treat is a staple during Tet, offering a familiar yet delightful flavor that is enjoyed by many Vietnamese families.

Ingredients:

• 500g starfruit
• 1 piece of ginger
• 250g sugar
• 500ml lime water

Instructions:

• After preparing the starfruit and soaking it in lime water, rinse it thoroughly. Then, place the starfruit in a bowl, add sugar, and mix well. Let it marinate for several hours until the sugar is absorbed.
• Next, place the starfruit and sugar mixture into a pan and bring it to a boil. Reduce the heat to a simmer and stir gently until the syrup thickens. Once the starfruit turns golden-brown, add the ginger and mix gently before removing from heat.
• Place each piece of starfruit on parchment paper and dry in the sun for about 2 hours, or use a 100°C oven to dry them. Once the jam is firm and slightly dry, let it cool and store it in an airtight jar in a cool, dry place.

Winter melon is a familiar ingredient in the everyday meals of Vietnamese families, especially in the countryside. However, during the Lunar New Year, skilled hands transform this common ingredient into a traditional jam that is loved by many. To make this jam, you must choose ripe winter melons. The melon is peeled, soaked in lime water for several hours to naturally whiten it without chemicals. Winter melon jam is simple yet delicious, with a subtle sweetness that makes it a popular item on Tet trays, known for its detoxifying and throat-soothing properties.

Ingredients:

• 400g ripe winter melon
• 400g white sugar
• 14g alum
• 30g lime
• 1 tube of colorless vanilla extract

Instructions:

• One day before making the jam, prepare the alum solution by mixing 4 liters of water with alum, and similarly, mix 4 liters of water with lime. Let them sit overnight. The following day, once the alum has dissolved, pour 2 liters of the alum water into a separate container to soak the winter melon, while the remaining water will be used for boiling. For the lime water, after sitting overnight, discard the lime sediment that settles at the bottom, and use only the clear lime water for cooking.
• Peel and remove the seeds from the winter melon, then cut it into long, bite-sized pieces. Soak the melon in the alum water for a few minutes, rinse it clean, then soak it in the lime water, covering it and leaving it overnight. The next day, rinse the melon thoroughly with clean water.
• Boil the remaining alum water, add the melon, and cook for about 1 minute. Then, transfer the melon to a bowl of cold water. Rinse it clean and drain well.
• Place the melon in a large bowl, add sugar, and mix well. Cover the bowl with plastic wrap and let it sit overnight so the sugar dissolves and creates a syrup.
• Pour the melon and syrup mixture into a pan and heat it over high heat. Once the syrup starts to boil, add a few drops of vanilla extract, reduce the heat to medium, and stir constantly to prevent the sugar from burning. Continue cooking until the syrup thickens and turns white, coating the melon. This step may take 20-25 minutes.
• Once the jam has cooled, store it in the refrigerator for freshness. Serve it to guests during Tet for a delightful treat.

The vibrant red color of cherry tomatoes symbolizes good luck and warmth during the New Year, making them a popular choice for creating festive jams. Not only do they look appealing, but cherry tomato jam also offers a unique taste with a subtle sweetness, soft texture, and a mild tartness, making it a perfect treat to prevent palate fatigue. Rich in vitamins, this jam not only delights the taste buds but also boasts a beautiful color.

Cherry tomatoes are packed with vitamin K, B6, potassium, folate, thiamine, magnesium, niacin, copper, and phosphorus, essential nutrients for maintaining good health. Additionally, they provide a fantastic source of vitamins A and C, which help prevent night blindness and improve eyesight. The lycopene in cherry tomatoes is a powerful antioxidant that protects the skin from harmful UV rays, reducing the risk of wrinkles.

Cherry tomatoes not only help prevent prostate cancer but also reduce the risk of cancers such as pancreatic, colorectal, throat, and breast cancer. Lycopene, along with other vitamins and minerals, also supports cardiovascular health, potentially lowering the effects of heart disease.

Ingredients:

• 1 kg cherry tomatoes
• 400g white sugar
• 30g lime for candy making (available at markets)

Instructions:

• To make the best cherry tomato jam, start by mixing lime with about 2 liters of water. Stir well, then let the lime water settle, keeping the clear liquid for soaking the tomatoes. Choose ripe, undamaged cherry tomatoes. Clean the tomatoes and use a sharp object to prick small holes in each one.
• Place the tomatoes in the lime water and let them soak for about 10 hours or overnight. After soaking, rinse the tomatoes several times in cold water to remove the lime scent, then drain them thoroughly.
• Mix the tomatoes with sugar until the sugar fully dissolves. You can adjust the amount of sugar based on your preference for sweetness.
• Transfer the tomatoes and syrup into a thick-bottomed pot, bring to a boil, then reduce the heat to the lowest setting, letting the jam simmer gently. Occasionally shake the pot to ensure the syrup evenly coats the tomatoes. Once the syrup has reduced and the tomatoes are shiny and firm, turn off the heat. If you prefer a drier jam, you can place it in an oven at 100°C for 5-10 minutes. Alternatively, dry the jam in the sun, making sure to place it in a clean, airy spot.

Kiwi Jam with its delightful tangy taste, soft texture, and sweet-sour balance is a must-try during Tet. Although a relatively recent addition, kiwi jam has become a sensation wherever it appears, thanks to its vibrant green color. Not only is it visually striking, but it also captivates food lovers with its light fragrance, subtle tartness, and chewy texture, making it a perfect addition to any Tet tray. The sweet green color of the kiwi, dotted with tiny black seeds in each round slice, adds both flavor and visual appeal to your festive table.

Ingredients:

• 1 kg kiwi (green or golden)
• 800g white sugar
• 1 teaspoon alum
• 1 tablespoon slaked lime

Instructions:

• Choose firm, large kiwi fruits (avoid overripe ones, as they will become mushy during cooking). Peel the kiwi and slice it into 0.8 cm thick pieces. Dissolve 1 tablespoon of slaked lime in 2 liters of water, stir well, and let it sit for 8 hours or overnight. Then, soak the kiwi in the clear lime water for 3-4 hours. After soaking, rinse the kiwi thoroughly to remove any lime residue, then drain the fruit.
• Mix the kiwi with 800g of sugar and refrigerate it for 8 hours to allow the sugar to dissolve.
• After the sugar has dissolved, strain the syrup and bring it to a boil. Gradually add the kiwi and cook over low heat. Stir gently for about 1 hour, then turn off the heat and let the kiwi soak in the syrup for 3 hours. After soaking, return the pot to low heat and continue cooking until the jam becomes transparent. Occasionally stir gently with a wooden spoon to avoid crushing the fruit.
• Finally, let the jam dry under the sun for about 1 hour, turning the pieces over to ensure even drying.

Peanut Jam is a popular treat during the Tet holiday. But it’s not just about the taste – this jam also offers numerous health benefits and is great for boosting energy levels. In addition, peanut jam helps curb hunger and can assist in controlling your appetite. During the Tet season, with all the sweets, meats, and fish, peanut jam is often considered the “key” to keeping your weight in check. Studies have shown that if consumed in moderation, peanut jam can help reduce cravings and expel excess energy from your body.

Ingredients:

• 200g peanuts
• 100ml water
• 150g white sugar
• 50g cornstarch (helps reduce the sweetness of the sugar and makes it adhere better to the peanuts)
• 10g salt
• Some vanilla essence (if using powder, use sparingly to avoid bitterness)

Instructions:

• Start by cleaning the peanuts, removing any damaged ones. Heat them in a pan, adding 10g of salt. Use low heat to roast the peanuts evenly and avoid burning them. Stir constantly until the peanuts turn golden and crack open, then remove them from the pan and place them in a colander to remove excess salt.
• In another pan, combine 150g of sugar with 100ml of water, heating over low heat until the sugar fully dissolves. Add the roasted peanuts to the syrup and cook gently, ensuring the sugar doesn’t burn.
• Before adding the cornstarch, sift it to remove any lumps. Stir the mixture until the sugar crystallizes and coats the peanuts. Continue stirring for 2-3 minutes until the peanuts are fully coated and dry, then remove from heat and let them cool.
• Once cooled, store the peanut jam in jars or plastic bags and keep it for the Tet holiday.

Carrot Jam is one of the easiest and quickest jam recipes to prepare for the Tet holiday. This carrot jam offers a delightful crunch and a fragrant aroma that lingers in your mouth. The Tet tray will be made even more special with this sweet, aromatic, and irresistibly delicious treat. The small pieces of carrot jam are vibrantly orange, crunchy, chewy, and full of flavor, making it a perfect dish that will captivate even the most discerning guests.

Ingredients:

• 1 kg of carrots
• 500g of white sugar
• 70ml of vinegar
• 5g of salt
• 10g of vanilla extract

Instructions:

• Peel the carrots, wash them thoroughly, then use a grater to shred them into thin, long strips. If you don’t have a grater, you can cut the carrots into thick strips and then slice them thinly into smaller pieces.
• In a bowl, mix 70ml of vinegar and 5g of salt in water. Soak the shredded carrots in this mixture for 2-3 hours to make them crunchier and reduce the strong smell that some people find unpleasant. After soaking, rinse the carrots 2-3 times with clean water and drain them well.
• Place the drained carrots in a mixing bowl, add 500g of sugar (you can reduce the amount of sugar if you prefer less sweetness), and mix everything well. Let the mixture sit for 30-45 minutes to allow the sugar to dissolve and soak into the carrot strips.
• Heat a pan over medium heat and add the carrots along with the syrup. Stir gently and constantly, cooking until the syrup thickens and coats the carrots. When the carrots have a dry, sugary coating, add 10g of vanilla extract, stir gently for another 2-3 minutes, then turn off the heat.
• Once cooked, the jam will have a fragrant aroma that will tempt you to taste it right away. Let the jam cool, then store it in an airtight container or plastic wrap to keep it fresh for the Tet holiday.

Cherry Jam is a delicious and nutritious treat, packed with essential nutrients such as potassium, phosphorus, calcium, vitamin A, and vitamin C. Additionally, cherry jam contains a small amount of folate, an important nutrient for brain development in young children. The vibrant red color and enticing aroma of this jam make it a highlight on any festive table. With its rich mineral content and vitamins, this cherry jam is a delightful and healthy addition to your Tet celebration.

Ingredients:

• 1kg fresh cherries
• 50g white sugar
• 40g dried cherries
• 2 teaspoons cherry liqueur
• 1-2 drops almond extract

Instructions:

• First, wash the fresh cherries and remove their stems. Place them in a large pot and sprinkle with sugar. Allow the cherries to soak in the sugar for about 30 minutes to let the sugar dissolve and infuse the cherries.
• Place the pot on the stove and simmer over medium heat, covering with a lid. Cook for about 10 minutes, then remove the lid and press the cherries with a spoon to release some of their juice. Continue cooking for another 10 minutes, then add the dried cherries. Cook for an additional 5-10 minutes until the cherries start to dry out and the syrup thickens. Once the syrup reaches a desired consistency, turn off the heat and stir in the cherry liqueur and almond extract.
• Once the jam has cooled, store it in an airtight glass jar and keep it in the refrigerator for up to 5 days for the best quality. If you wish to store it longer, place the jam in freezer-safe bags and store it in the freezer, where it can last up to a year.

Pineapple Jam is an essential treat during Tet, offering a perfect balance of sweet and sour flavors, with a natural golden color that makes it irresistible from the first bite. Pineapple jam, or mứt thơm, is one of the most popular Tet jams. The vibrant yellow pineapple slices coated with smooth white sugar create a visually appealing and delicious treat. The tangy-sweet flavor makes it a crowd favorite, and while it is easy to make, achieving the perfect texture and appearance is key to making it look just right.

Ingredients:

• 1 ripe pineapple
• 150g sugar
• 5g alum powder

Instructions:

• Peel and core the pineapple, then slice it into rounds about 1.2-1.5cm thick. Use a pineapple corer to remove any hard center bits. Dissolve 5g of alum powder in 700ml of water and soak the pineapple slices in this solution for about 6 hours in the fridge.
• After soaking, rinse the pineapple slices well and then dry them in the sun for about 3 hours until they are slightly shriveled. Once dried, sprinkle 150g of sugar evenly over the pineapple slices and let them marinate for 3-4 hours.
• Place the sugar-marinated pineapple into a pan and simmer on low heat for 30-35 minutes, stirring occasionally until all the syrup evaporates. The pineapple jam should be soft, translucent, and have a sweet, tangy flavor.

Apple Jam has a sweet, fragrant flavor and a soft texture that will refresh the festive atmosphere of your Tet celebrations. The traditional Tet table is filled with a variety of fruits and sweets, but one of the most cherished is apple jam. The chewy, sweet, and flavorful apple jam is a popular treat, offering something new and exciting for your guests.

Ingredients:

• 1 kg local apples
• 500g yellow sugar
• 2 teaspoons lime water
• 2 teaspoons alum powder

Instructions:

• Start by washing the apples thoroughly, then use a fork or skewer to prick them to help soften the texture. Mix the lime powder with water in a bowl, and let it sit for about 2 minutes to let the lime settle. Carefully strain the lime water to remove any solids.
• Soak the apples in the lime water for 8 hours. This will help firm them up and give them a glossy finish. After soaking, rinse the apples several times in clean water to remove the lime smell. Then, boil them in alum water for 2-3 minutes to make the apples chewy and firm. Rinse the apples again to remove the alum flavor.
• Place the prepared apples into a large bowl, and coat them evenly with sugar. Stir gently to ensure the sugar is absorbed by the apples. Let the apples sit until the sugar fully dissolves. Once the apples have absorbed the sugar, transfer them to a deep, non-stick pan. Cook on high heat for the first 7 minutes, then reduce the heat to low and cook until the apples turn a golden color and the syrup thickens. Once the syrup reaches the desired consistency, remove the pan from the heat.
• If you have an oven or microwave, you can dry the apple jam by placing it inside to remove excess moisture. If you don't have these appliances, spread the jam on a large tray and let it dry under the sun. Once the apples are dried, store them in an airtight glass jar. You can refrigerate it or keep it in a cool place for optimal freshness.

Among the various fruits used to make jams, banana jam is a standout. Although bananas may not always be everyone's favorite when eaten raw, when transformed into jam, they become an irresistible treat. With its sweet fragrance and delicate, refreshing flavor, this banana jam will win you over with its very first bite. While it's easy to find this jam at many local shops, you can easily make it at home without any hassle.

Ingredients:

• 10 bananas (preferably 'Sứ' or 'Ngự' varieties)
• 100g sugar
• 100ml cooking oil

Instructions:

• Peel the bananas and slice them lengthwise into halves or thirds, depending on their size. Lay the banana slices out on a tray and let them sun-dry for about an hour to make them firm and dry on the surface. If you like a ginger flavor, marinate the bananas with ginger juice before sun-drying.
• Heat a pan and add oil. Once hot, fry the sun-dried bananas until they turn golden and crispy. Remove them and let them drain on paper towels to absorb excess oil.
• In a separate pan, add a little water and sugar (use more sugar than water for the right sweetness). Stir until the sugar dissolves, then keep stirring until the syrup thickens and forms a thread-like consistency. Add the fried banana slices to the syrup and stir well so that the bananas are evenly coated. Cook until the bananas have a golden hue, then turn off the heat. Let the jam cool before transferring it to a jar for storage.

Sweet Potato Jam is an affordable and easy-to-make treat with a delicious, mildly sweet and chewy texture. It's a great addition to your Tet celebration. The gentle sweetness, attractive color, and wonderful aroma of sweet potato jam will surely captivate everyone. It's a must-have on any Tet sweets tray!

Ingredients:

• 2 kg sweet potatoes
• 600g sugar (adjust to taste)
• 2 vanilla sticks
• 2 tablespoons lime (about 40g)

Instructions:

• Peel and cut the sweet potatoes into cubes or sticks. Place them in water with a pinch of salt for 30 minutes to remove the sap, then drain them. Next, soak the potatoes in limewater (made by dissolving 20g lime in 1 liter of water, leaving it overnight for the lime to settle). Ensure the potatoes are fully submerged in the limewater for 3 hours or overnight, then rinse thoroughly under cold water to remove any lime residue. This process helps the potatoes stay crisp.
• Bring 1.5 liters of water to a boil in a pot, add the sweet potatoes, and blanch them for 2 minutes, making sure not to overcook. Once blanched, transfer the potatoes to a colander and rinse them with cold water to cool them down and preserve their crunch.
• Let the potatoes drain completely, then mix them with sugar. As sweet potatoes are naturally sweet, you can reduce the sugar, but don’t use too little, as it’s necessary for crystallization during cooking. Let the potatoes sit for 5-6 hours to absorb the sugar.
• In a deep pan, combine the sweet potatoes and syrup. Cook on high heat until the syrup thickens and reduces. Stir occasionally. Once the syrup starts to thicken and becomes sticky, reduce the heat to low and continue stirring. When the syrup turns white and coats the sweet potatoes, and the pieces separate, turn off the heat. Add a few drops of vanilla or 2 vanilla sticks and stir for another minute. Spread the sweet potatoes on a tray to cool in the sun or a breezy spot until fully dried. Once cooled, transfer to an airtight jar for storage.

Pomelo Peel Jam is both crispy and chewy, offering a delightful experience when enjoyed. It’s a traditional Tet treat that’s perfect for the season. If you're looking for something unique and delicious, pomelo peel jam is just what you need. Instead of using pomelo peel only for making sweet soups, you can turn it into a fabulous jam with an unforgettable taste, making it perfect for Tet snacking or as a gift for your loved ones.

Ingredients:

• 1 pomelo peel
• 200g sugar (adjust to taste)
• 10g salt
• 100g alum

Instructions:

• Cut the pomelo peel into 5cm pieces and remove most of the white pith. Slice the peel into long strips. Dissolve the salt in water and soak the pomelo peel for 5-7 hours. After soaking, rinse the peel thoroughly to remove the bitter essence. Next, boil a small amount of water with 1 tablespoon of alum, and blanch the pomelo peel for 3-5 minutes.
• After blanching, rinse the peel several times to remove the alum and gently squeeze out excess water. Place the peel in a large bowl, add sugar, and mix well. Let the peel sit for about 5 hours to allow the sugar to soak in.
• Transfer the pomelo peel and syrup to a pan and cook on high heat, stirring frequently until the syrup starts to reduce. Once the syrup thickens, lower the heat and continue stirring until the peel becomes dry and starts to crystallize. When the jam is perfectly coated with sugar and the peel is no longer sticky, turn off the heat.

Although a traditional and long-standing treat, White Bean Jam has never lost its appeal and continues to win the hearts of many. Like other types of jam, it has a sweet, creamy, and soft texture that delights the taste buds. The pleasant fragrance of white beans fills the air, while the cool, refreshing sensation spreads through your mouth, enhanced by the gradual melt of the sugar coating each bean. It's truly a treat you can't resist.

Ingredients:

• 2 kg dried white beans
• 1 kg white sugar (use half the amount of sugar compared to beans)
• 2 large pieces of fresh ginger
• 2 vanilla sticks
• 1/2 teaspoon salt

Instructions:

• Choose large, evenly shaped beans to ensure the jam is both delicious and visually appealing. Rinse the beans thoroughly, then soak them in a bowl of water, covering them by about 2 cm. Let them soak for 10 hours so they swell up evenly. Peel and slice the ginger into thin strips.
• Steam the beans for about 1 hour. Alternatively, you can boil them with just enough water to cover the beans and simmer them on low heat until they become soft, but be careful not to let the skins crack. A pinch of salt will help enhance the flavor.
• In a hot pan, add the soaked beans, sugar, ginger, and 3 cups of water. Stir gently over medium heat until the sugar dissolves. As the syrup reduces and begins to crystallize, stir continuously to ensure the sugar coats each bean evenly. Add the vanilla sticks and continue stirring for about a minute before removing from heat. Keep stirring until the beans dry out and become separated from each other.
• Allow the jam to cool before transferring it to a glass jar for storage.

Green papaya jam is an unusual but delightful addition to your Lunar New Year spread. While traditional jams like candied squash, carrot, or coconut might be familiar, this green papaya jam offers something unique both in flavor and texture. Rich in vitamin A, green papaya helps fight oxidative stress, dry skin, and promotes digestive health. Not just for salads or pickles, green papaya makes for a wonderful treat during the holidays. Have you added this unique jam to your festive table yet? Give this recipe a try and impress your guests!

Ingredients:

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

Instructions:

• Peel the papaya and rinse off any sticky sap. Slice it in half, then cut into thin strips along the length of the fruit, discarding the seeds. Cut each strip into even smaller threads about 1/4 of an inch thick.
• Place the papaya threads in a large bowl, sprinkle with salt, and mix well. Let them sit for about 2 hours so the salt can infuse. Afterward, rinse the papaya with water, changing the water a couple of times until the salt is completely washed away. Drain the papaya well.
• Transfer the papaya to a clean bowl, add the sugar, and mix well. Let it sit in the fridge for 4-5 hours to allow the sugar to dissolve and soak into the papaya.
• After marinating, drain off the syrup and transfer it to a large pan. Bring it to a boil over high heat. Once boiling, add the papaya and stir gently. Reduce the heat to medium when the syrup starts to boil again, and add the pandan leaves to infuse fragrance into the jam. Keep stirring as the syrup thickens. When the syrup becomes sticky and there are crystallized sugar bits around the pan's edges, reduce the heat to the lowest setting and continue stirring until the papaya threads are dry and sugar-coated. Allow the jam to cool before storing it in an airtight container.

This chewy, elastic jelly jam is a favorite treat, especially among children. It's often the first to disappear from any family gathering! Not only does it come in bright, vibrant colors like green, red, and yellow, but it also carries a refreshing grapefruit fragrance and a fun, bouncy texture. The preparation is quite simple, so why not give this wonderful jelly jam a try for your next holiday celebration?

Ingredients:

• 1.5 packs (45g) agar-agar powder
• 700ml water
• 150g white sugar
• 5 pandan leaves (small bunch)
• 1 carrot
• 1 tablespoon coffee
• 1 beetroot

Instructions:

• Rinse the pandan leaves thoroughly, chop them into small pieces, and blend with 200ml of water. Strain to extract the juice. Repeat the same process with the carrot and beetroot, blending them with 200ml of water each and straining to remove any pulp.
• In a pot, combine the agar-agar powder with 700ml of water and let it soak for 30 minutes. Divide the mixture into four equal parts and heat each part on the stove, stirring constantly to prevent clumping. Once the agar has dissolved, add 20g of sugar to each part and stir until fully dissolved. Then, add the pandan juice to one part, the carrot juice to another, beetroot juice to the third, and coffee to the fourth.
• Once the mixtures come to a boil, pour each into a separate mold and let them cool. You will now have four colorful jelly layers: green (pandan), orange (carrot), purple (beetroot), and brown (coffee). Allow them to cool completely, then refrigerate for 3-4 hours until firm.
• Once set, carefully invert the molds onto a clean surface. Use a serrated knife to cut the jelly into long strips about the width of a finger. Place the jelly strips on a tray and put them in the oven, but leave the oven door slightly open. Set the oven to 100°C (212°F) and bake for 5-7 minutes. Turn the oven off and let it cool. Repeat this process several times until the jelly is firm, dry on the outside, and coated with a light layer of sugar.
• Once done, remove from the oven and let it cool. Wrap the jelly pieces in cellophane paper for storage or place them in an airtight glass jar. Store in the fridge and enjoy later!

As Tet arrives in the North, the streets are filled with the vibrant blossoms of peach trees and the refreshing sight of kumquat trees, marking the festive spirit of the season. Kumquat trees are known as symbols of Northern spring, and it’s no surprise that during Tet, kumquat jam becomes a staple. The jam’s blend of sweet and tangy flavors, with a slight bitterness, makes it an irresistible treat that never gets old.

Kumquat Jam, crafted with care by skilled hands, offers a harmonious blend of sour and sweet, with the unique kumquat essence that lingers long after the first bite. More than just a Tet gift, kumquat jam is also known for its soothing properties, helping with coughs and sore throats. As a result, it's beloved not only during Tet but all year round.

Ingredients:

• 500g kumquats
• 1 piece of ginger, julienned
• A small amount of roasted sesame seeds
• 250g sugar
• A pinch of salt

Instructions:

• Start by washing the kumquats in diluted salt water, followed by several rinses with clean water. Cut off the stems, then score the kumquats into 8 symmetrical sections to resemble flower petals. Gently press both ends of the kumquat to release its juice and seeds (as shown in the image). Set aside 2 tablespoons of kumquat juice for marinating later.
• In a bowl, mix 500ml water with 1 tablespoon of salt, dissolving it completely. Add the kumquat peels and soak for about 2 hours. Rinse the peels well, then squeeze out any excess water. Bring a pot of water to a boil and blanch the kumquat peels for about 2 minutes, then transfer them to a bowl of cold water. Rinse the peels again and press out any remaining water, setting them aside.
• In another bowl, mix 250g sugar with 2 tablespoons of kumquat juice and 1 teaspoon of salt. Add the kumquat peels, then add the julienned ginger. Let this mixture sit in the sun for about an hour to allow the sugar to dissolve completely.
• Transfer the kumquat-sugar mixture to a pan and simmer over low heat. Stir occasionally, flipping the kumquats as needed to ensure they cook evenly. Once the syrup begins to thicken, remove the kumquats from the pan and continue simmering the syrup for another 5 minutes until it reaches a golden, thickened consistency. Return the kumquats to the pan, gently stir to coat them with the syrup, then turn off the heat. Arrange the kumquats on a plate, sprinkling with roasted sesame seeds for a decorative touch. Let the jam dry in the sun for about 2 days, or place it in the fridge for a day to speed up the drying process. Once the jam has dried, store it in an airtight container.

When it comes to traditional Tet jams, one cannot forget the sweet, nostalgic taste of coconut jam. To make the perfect coconut jam, choose young coconuts as they produce softer, more flavorful jam. Coconut jam also makes a wonderful Tet gift, adding a personal touch and strengthening bonds with loved ones during the holiday season.

Ingredients:

• 1 kg young coconut meat
• 400g granulated sugar
• 100ml unsweetened milk
• 1 vial of vanilla extract

Instructions:

• Cut the coconut into quarters and use a knife to scrape the flesh out. Slice the coconut into bite-sized pieces, or shred it into thin strips. You can also use cookie cutters to create fun shapes. Rinse the coconut under cold running water several times until the water runs clear. Bring a large pot of water to a boil, blanch the coconut for about 1 minute, then drain it in a colander.
• Mix the coconut with 400g of sugar and let it marinate for 3-4 hours to allow the sugar to absorb into the coconut. If you want to add some color to your jam, you can divide the coconut into small portions and soak each in natural food coloring:
  • Green: Blend pandan leaves with a bit of water, strain to extract the juice.
  • Yellow: Dissolve turmeric powder in warm water and soak the coconut.
  • Brown: Dissolve coffee or cocoa powder in water and soak the coconut.
  • Purple: Blend beetroot with water to extract juice.
  • Red: Blend carrots with water to extract juice.
• After marinating, heat a pan and add the coconut mixture, stirring over low heat. Once the syrup thickens, add milk and vanilla extract, and continue to stir until the coconut becomes dry and the syrup crystallizes around it. Turn off the heat once the coconut is coated and the jam reaches the right consistency.

Ginger Jam is a popular Tet treat. Thin slices of ginger coated in a layer of fine sugar offer a perfect balance of spicy and sweet. A bite of ginger jam paired with a hot cup of tea adds warmth and liveliness to the Tet gatherings. Like kumquat jam, ginger jam is not only a cherished Tet gift but also a well-loved snack, and it’s renowned for its healing properties. In Northern Vietnam, the cold, rainy spring weather often brings colds, and a few pieces of ginger jam can help you feel much better.

Ingredients:

• 500g fresh ginger
• 1 lemon
• 250g sugar (about 17 tablespoons)

Instructions:

• Peel 500g of fresh ginger and slice it into thin pieces. Wash the ginger thoroughly under running water. Place a pot on the stove, add 3 liters of water, and boil the ginger for 15 minutes. After 15 minutes, remove the ginger and rinse it with cold water to drain excess moisture.
• Next, put the ginger back into a pot with 3 liters of water and the juice of one lemon. Bring to a boil, then remove the ginger and let it drain.
• Transfer the ginger to a bowl and mix with 250g of sugar (around 17 tablespoons). Cover the bowl with plastic wrap and let it sit for 4 hours to allow the sugar to absorb into the ginger. After 4 hours, heat a pan over high heat, add the ginger, and cook until the syrup reduces. Lower the heat and continue stirring until the ginger becomes dry and sticky. Once done, turn off the heat and stir until the ginger cools down. The ginger jam is now ready to enjoy.