Lychee’s naturally sweet, floral flavor makes a wonderful base for homemade jam. Fresh ginger adds a little warmth, while lemon and lime brighten the flavor and keep the sweetness balanced. This is a beautiful tropical spread for breakfast breads, biscuits, and desserts.

Yield: Approximately 3 cups
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Storage: Refrigerate promptly; use within 2 weeks.

Ingredients

– 2 cups fresh lychee flesh, peeled and seeded
– 1 tablespoon freshly grated ginger
– 2 tablespoons fresh lemon juice
– 1 tablespoon fresh lime juice
– 1 teaspoon finely grated lemon zest
– 3 cups granulated sugar
– 1 package (1.75 ounces) regular powdered fruit pectin
– 1/2 cup water

Instructions

1. Peel the lychees and carefully remove every seed.
2. Place the fruit in a blender or food processor and pulse until finely chopped. Avoid completely liquefying the fruit if you prefer a little texture.
3. Transfer the chopped lychee to a medium saucepan.
4. Add the ginger, lemon juice, lime juice, lemon zest, and water.
5. Stir in the powdered pectin according to the manufacturer’s directions for cooked jam.
6. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
7. Add the sugar and stir until completely dissolved.
8. Return the mixture to a full rolling boil and cook for the time specified by the pectin manufacturer.
9. Remove from the heat and skim away any foam.
10. Carefully transfer the hot jam into clean, heat-safe jars.
11. Allow the jars to cool briefly, then refrigerate promptly.
12. Chill for several hours before serving so the jam can finish setting.

Serving Suggestions

– Spread over warm homemade biscuits.
– Serve with buttered toast or English muffins.
– Spoon over pancakes and waffles.
– Use as a filling for thumbprint cookies.
– Swirl into Greek yogurt.
– Serve over vanilla cheesecake.

Kitchen Tip: For a stronger ginger flavor, increase the grated ginger to 1 1/2 tablespoons. For a smoother jam, blend the fruit before cooking.

Storage: Keep refrigerated and use within 2 weeks. This is a refrigerator jam, not a shelf-stable canning recipe.