Yangmei Jam
Prep time
Cook time
Total time
A lovely deep red jam made with the unusual short-seasoned Chinese fruit the yangmei or bayberry
  • About 1.2 kg yangmeis, after de-stoning (approximately 4 punnets)
  • 1kg ordinary white sugar
  • Juice of half a lemon
  1. Mix together yangmei flesh and sugar and leave for 2 hours or overnight to infuse.
  2. Sterilise jars for 30 mins at 130C fan.
  3. Heat yangmei flesh and sugar over low heat for 5 mins to melt sugar, stirring.
  4. Raise heat to high heat for 20 mins stirring.
  5. Add lemon juice.
  6. If there is a lot of scum on the top of the jam, either remove it with a slotted spoon or add a knob of butter which will naturally disperse it.
  7. Decant the hot mixture into the sterilised jars almost to the top. Seal and briefly invert the jars to sterilise the tops. Take care with the hot liquid.
This made 3 jars.
If you want a smoother jam without the flesh then strain the mixture after step 3.
These should keep for several months unopened and then several weeks in the fridge.
Read the guidance in tropical jam session for some general tips on jam making.
Recipe by The Cook with No Name at http://cookwithnoname.com/index.php/2015/06/04/conserve-conundrum-jam-from-the-mysterious-yangmei-fruit/