The Queen of Jams

By Anelia Van Zyl

Mangosteen! The "queen of fruits", loved for its sweet, tangy flavor and beautiful thick purple rind. I was introduced to this delicacy when I first arrived in Thailand in 2011 and immediately fell in love with it. Legend has it that Queen Victoria also fell in love with this fruit and offered a reward to anyone who could bring it to her, thus earning it the title "queen of fruits". I get why she was willing to pay a huge reward for mangosteen! This humble fruit is rich in antioxidants and celebrated for its health benefits, including its anti-inflammatory and immune-boosting properties. I decided to cook a lovely jam and will show you how to do the same!

Tools

• Kitchen scale
• Grater (use the fine side for the zest)
• Measuring cups
• Sharp knife
• Blender or food processor
• Large saucepan
• Wooden spoon
• Glass jars with lids
• Kitchen tongs
• Clean kitchen cloth

Ingredients

• 1 kg mangosteen fruit (yielding about 500 g of mangosteen pulp)
• 400 g granulated white sugar
• 1 lemon (juice and zest)
• ½ cup water
• ½ tsp salt
• 1 tsp vanilla extract or rose water

Instructions

The jam

1. Rinse the mangosteens thoroughly under cold water.
2. Using a sharp knife, cut through the rind around the center of each mangosteen, twist to open, and remove the white, fleshy segments.
3. Discard the seeds of the segments, by gently squeezing the segments to pop out the seeds.
4. Place the mangosteen segments in a blender or food processor. Pulse until you achieve a smooth pulp. You should get approximately 500 g of mangosteen pulp from 1 kg of fruit.
5. In a large saucepan, combine the mangosteen pulp, sugar, lemon juice, lemon zest, and water.
6. Stir the mixture over a medium heat until the sugar is fully dissolved.
7. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium again, and let it simmer.
8. Simmer the mixture, stirring frequently, until it thickens. This should take about 30–40 minutes.
9. Stir in the vanilla extract or rose water and the salt. 
10.  Remove the jam from the heat and let it cool slightly.

The jars

1. While the jam is cooling, sterilize your jars and lids by boiling them in water for ten minutes. Remove the jars and lids with sterilized kitchen tongs, and let them air-dry on a clean towel. 
2. Carefully ladle the warm jam into the sterilized jars, leaving about half a centimeter of space at the top.
3. Wipe the rims of the jars with a clean, damp cloth and screw on the lids. 
4. To ensure the jars are properly sealed, add them to a bath of boiling water for ten minutes. 
5. Remove the jars from the water bath and let them cool on a towel. Check the seals after cooling—the lids should not flex up and down when pressed.   
6. Store the jam in a cool, dark place. Refrigerate after opening.

Tips

• Mangosteens can be quite delicate, so handle them with care to avoid bruising.  
• Adjust the amount of sugar to vary the sweetness of the jam.
• For an extra layer of flavor, you can add a pinch of ground cinnamon or nutmeg.

Enjoy your homemade mangosteen jam on toast, with scones, or as a delicious addition to your desserts. 
 

About the Author

Anelia is a performing artist from South Africa. She has been living and working as a teacher in Thailand for nine years. She also writes educational children’s books, makes music, and loves to spend time in the kitchen. Follow her adventures on IG @aneliavz.