Also known as Mexican breadfruit, monstera deliciosa tastes as good as it sounds – delicious with a “big” flavor! That deliciousness translates well to a spreadable, easy-to-make jam. You won’t even need to get any special ingredients – monstera deliciosa has enough of its own natural pectin that you get the texture you want without adding anything extra.
5 cups fresh monstera deliciosa (about 1 pound)
½ c. granulated sugar
2 Tbsp. lemon juice, freshly squeezed
1/16 tsp. salt
- Chill several clean, metal spoons in the freezer. Cut the fruit into large chunks, discarding any heavily bruised sections.
- Combine fruit, sugar, lemon, and a pinch of salt into a 2- or 3-quart, heavy-bottom saucepan over medium heat and mash slightly with a potato masher or large fork into a chunky texture.
- Bring mixture to a boil, stirring frequently. Continue to boil and stir until fruit forms a thick, jam-like texture (about 20 minutes). Skim off any black seeds that rise to the top.
- To see if the jam has set, dribble several drops of jam onto a chilled spoon, wait a few seconds, and then run a finger through the jam. If it leaves a distinct track in the jam, it is done. If it runs back in on itself, continue to cook and test again a few minutes later.
- Turn off heat and carefully transfer jam into two clean, 8-ounce glass jars. Cool to room temperature. Seal, label with the fruit and date, and store for up to three weeks in the refrigerator.