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Yellow Mangosteen Jam!

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RosiePosie starts with ...
My dad has a habit of buying fruit trees, planting them and then forgetting what they are! We can usually only find out what they are quite a few years later when (or if) they bear fruit. This was the case with our Yellow Mangosteen. We have a lovely mature tree that gets absolutely laden with fruit. They have a lovely tangy, sour but not too sour taste. They almost taste like a loquat.

I searched the internet high and low for recipes and didn't come across many. I thought I'd branch out and try making jam without a recipe. The prep was a bit messy and time consuming but it turned out great!! Here's the recipe!

Ingredients

5 cups yellow mangosteen pulp (skin and seeds removed***) from about 20 fruit
5 cups white sugar

Method

Put pulp in nice big pot. Mash it up a bit with a potato masher. Add sugar and mix. The mixture should be pretty thick already. Bring to the boil quickly and stir until sugar dissolves. Reduce heat slightly and continue to boil for about 30 minutes stirring occasionally to keep it from sticking. Test jam by putting a little on a plate and allowing it to cool. When jam is at your preferred consistency, remove from heat and cool for a few minutes. Pop it into some jars, seal and allow to cool! ENJOY!

***Pick fruit that is soft to the touch. To peel, use a sharp knife and cut out the stem and little pointy tail thing. Use the knife to peel off the skin. It comes off in little almost transparent strips. Now comes the messy bit...use your clean hands to separate the seeds from the flesh. I found that a good bit of lovely sweet flesh comes off the seeds when you gives them a good squishy squeeze with your hands. I think this step is actually pretty fun!

The jam has a lovely deep yellow/orange colour and a different texture to other jams. It's pretty sweet, but what jam isn't? It still retains some of it's unusual flavour. You could probably make some sort of chutney from the pulp too. I'm thinking of picking as much fruit as I can and peeling and removing the seeds and freezing the pulp for future use. I've read it's also used instead of tamarind in some recipes.

So there you have it! Rosie's Yellow Mangosteen Jam. Does anyone else have any uses or recipes for this lovely fruit?
Pictures - Click to enlarge

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About the Author
RosiePosie
Hervey Bay
30th November 2011 6:18pm
#UserID: 6195
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Nick says...
Gday RosiePosie, that jam sounds (and looks) delicious! Do you by any chance have an leftover seeds I could have? :)
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Nick T
Altona, VIC
30th November 2011 6:32pm
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BJ says...
They make a fantastic sorbet.
There was also a yummy looking recipe for yellow mangosteen cake in the 2010 rare fruit review.
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Theposterformerlyknownas
Brisbane
30th November 2011 7:37pm
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RosiePosie says...
Nick, I can get heaps of seeds but I'm not sure how I could get them to you...can you post seeds through Australia Post? Are there any laws concerning posting seeds interstate? If not, I can definitely post some.

BJ, have you made the sorbet? I would love to know how! I've just prepared another 5 cups of flesh to make a chutney. I'm thinking a spicy mango chutney recipe would work well...I'll let you know how I go../

I'm going to have to see if I can get a hold of the rare fruit review.
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RosiePosie
Hervey Bay
2nd December 2011 4:09pm
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Nick says...
There shouldnt be any laws against it, after all ive posted many cuttings interstate (even a lilly pilly which I thought wouldnt be allowed due to Myrtle Rust) :)
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Nick T
Altona, VIC
2nd December 2011 4:39pm
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trikus says...
when making sorbet a sugar solution is used , some technical name for it I have forgotten ;-) but just proceed as for icecream in suitable machine and just use fruit and sugar solution .. grumichuma sorbet is excellent , as is soursop .. or the old hard way , whip up with beater , nearly freeze and whip again , repeat several times until light and fluffy ..
while mdoing this you must hum the DEVO song , whip it , whip it good .....
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trikus
tattered tropics
5th December 2011 11:31am
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amanda says...
Oh Trikus - grumichama sorbet would be delicious! great idea :) Can't wait till I get enuf to try this.

PS Acerola would be nice to mix with some of these too...?
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amanda19
Geraldton, Mid West WA
5th December 2011 1:12pm
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Original Post was last edited: 5th December 2011 1:13pm
trikus says...
Even Brasil cherry maybe , so much sugar added makes anything taste sweet , don't they use lemon and lime ? whole sorbet thing is to refresh the palate between courses . But such a great way to preserve fruits .
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trikus
tattered tropics
7th December 2011 6:30pm
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Nick says...
Hey Rosie just wondering if you still have any seeds available? :)
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Nick T
Altona, VIC
18th January 2012 11:52am
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