How to Make Sweet, Simple Soursop Jam for Tet Holiday

Prepare the soursop

Wash the soursop thoroughly, drain, then peel and remove the seeds.

Next, prepare a bowl, tear the soursop flesh into small pieces and place them into the bowl.

Marinate the soursop

After separating the soursop flesh, add about 1/2 teaspoon of salt and 250g of sugar to the bowl with the soursop.

Next, use a spoon to mix all the ingredients together so that the sugar blends with the soursop.

Let it sit for 2 hours for the sugar to dissolve completely and soak evenly into the soursop.

Making Jam

After soaking for the required time, turn on the stove, wait for the pan to heat up, then add the marinated soursop into the pan, stirring continuously and cooking over medium heat.

Cook the jam until the soursop thickens slightly and the water reduces, then add 200ml of fresh milk, mixing well for the milk to soak into the soursop flesh.

Lower the heat and continue cooking the jam until the soursop flesh becomes thick and turns a creamy color, then add roasted sesame seeds, mix well again, and cook for another 10 minutes before turning off the heat and letting it cool.

Sun Drying

After the soursop jam has cooled, scoop out a small amount, about the size of a finger, onto a tray. Then take it out to sun dry for about 1 day to allow the jam to dry.

Wrap the peanuts and cover with sesame

After the jam has dried, use a spoon to flatten one piece of jam, put about 1 – 2 roasted peanuts (crushed) in the middle, and then wrap it up again.

Continue doing this until you have added all the peanut filling into the remaining pieces.

Finally, roll each piece in toasted sesame so that the sesame covers the entire jam.

Completion

Cut a piece of cling film measuring 5 cm wide and 10 cm long, then scoop a bit of soursop into the middle, twist both ends of the cling film to resemble a candy shape. Continue doing similarly until all the soursop is used up.

Place these jam pieces into a clean glass jar with a lid.

Tightly close the lid and store it in the refrigerator to preserve and consume gradually.

Final Product

The custard apple jam has a light aroma of roasted sesame. The outer layer is chewy and soft, with a sweet and sour taste that, when eaten with crunchy peanuts, makes the jam even more appealing.

Prepare the Ingredients

After buying the custard apples, you peel them and cut them into pieces, removing the core. You should also separate the seeds for easier processing. Once you have removed all the seeds, check how much custard apple flesh is left, then add sugar equal to half the amount of custard apple you have prepared, mix well, and marinate for 1 – 2 hours to let the custard apple absorb the sugar.

Make the Jam

After marinating, place the custard apple in a pan to cook until it thickens and becomes translucent. Once cooked, transfer it to a tray lined with paper and let it dry.

When the jam is dry, wrap it in plastic wrap into small bite-sized pieces. Continue wrapping until all the jam is used up.

Final Product

The sour sapote jam after completion has a moderate chewy texture, with a sweet and sour taste that is very appetizing. You can make this jam for Tet or on regular days as a snack.