As the year draws to a close and spring approaches, the joyful atmosphere of Tet fills every corner. One thing that Vietnamese families can’t go without during this festive season is a plentiful tray of traditional sweets and preserves. Among them, soursop jam is considered an essential treat thanks to its delightful sweet-and-tart flavor, perfectly balancing the richness of other Tet delicacies. Although it may look sophisticated at first glance, making soursop jam is actually quite simple. Let’s join Khô bò CALI and get hands-on to prepare a delicious batch of jam to welcome the Lunar New Year!
How to Choose the Best Soursop for Making Jam
To achieve the perfect batch of soursop jam, the very first step starts with selecting high-quality fruit. Choosing the right soursop ensures a naturally delicious sweet-tart flavor and a pleasantly chewy texture after processing. Among different types, soursop (soursop/soursop custard apple) is the ideal choice, as it offers a refreshing balance of mild acidity and gentle sweetness.
When selecting fresh soursop, keep these tips in mind:
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Look for fruits with smooth, shiny skin that still appear fresh and firm. The peel should be green with a slight yellowish tint, indicating that the fruit is ripening naturally.
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Check the spines on the fruit, they should be large and spaced widely apart, a sign of good maturity and full pulp inside.
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Pick soursops that are just perfectly ripe. Avoid overly soft or mushy fruits, as they will lose their chewy texture during the cooking process and may result in jam that appears cloudy or too mushy.
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Gently press the fruit with your fingers, if it feels slightly soft yet still offers some firmness when tapped lightly, it’s in the best condition for making jam.
Soursop has two peak seasons each year. The first harvest typically falls around April to May, and the second one around October to November, these are the best times to get high-quality, flavorful fruits for your homemade Tet treats.
Traditional Soursop Jam (Candy-Style) Recipe
Ingredients
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1 kg soursop (soursop custard apple)
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300 – 400 g sugar (adjust to your preferred sweetness)
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A pinch of salt (for preparation and seasoning)
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Clear candy wrappers or cellophane for wrapping
Instructions
Step 1: Prepare the Soursop
Peel the soursop, remove the skin, and separate the flesh. Depending on your preference, you may remove the seeds completely although it’s optional. If you decide to keep the seeds, gently squeeze the fruit so the pulp separates into smaller segments.
Once the seeds are removed and the pulp is separated, lightly squeeze out some of the juice. This step helps reduce excess acidity and gives the jam a more pleasant balanced flavor. However, if you enjoy a tangier taste and a stronger soursop aroma, you can skip this step or only squeeze lightly, keeping more of the natural juices.
Step 2: Marinate with Sugar
Add approximately 1 teaspoon of salt and 400 g of sugar to the prepared soursop pulp. Mix well until the sugar is dissolved and evenly coats the fruit.
Cover the bowl with plastic wrap and let it rest overnight, allowing the soursop to absorb the sweetness thoroughly and develop a richer flavor.
Step 3: Cook the Soursop Jam
After marinating overnight, heat a non-stick pan over the stove a non-stick surface helps make the stirring process easier and prevents burning. You can use either a gas stove or an induction cooker.
Transfer the sugar-marinated soursop into the pan and turn the heat up until the mixture begins to boil. Then, reduce the heat to medium and continue stirring regularly. Over time, the mixture will gradually thicken, become clearer, and turn into a shiny golden hue.
Lower the heat to a gentle simmer and continue stirring occasionally to prevent it from sticking to the pan. Once the mixture becomes chewy and pulls together smoothly, turn off the heat.
Step 4: Sun-Dry and Shape
Allow the jam to cool slightly, then spread it evenly onto a tray lined with parchment paper. This prevents sticking and makes cleanup much easier.
Place the tray under direct sunlight for about 4 hours. Sun-drying helps the jam become firmer, clearer, and significantly improves its shelf life.
When the jam has dried and turned delightfully chewy, it’s time to wrap it! Roll small portions of the jam into candy shapes and wrap them tightly in cellophane. You can double-wrap each piece to maintain freshness longer.
After these simple steps, you’ll have delicious homemade soursop jam candies, delightfully sweet, pleasantly tangy, and completely hygienic. They make a wonderful treat for Tet or any festive occasion, bringing both flavor and the warmth of homemade love to your family.
Spicy Chili Salt Soursop Jam Recipe
Ingredients
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1 kg soursop (soursop custard apple)
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300–400 g sugar (adjust depending on your taste)
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Salt (for cleaning and seasoning)
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1 tablespoon chili powder
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Clear candy wrappers or cellophane for packaging
Instructions
Step 1: Prepare the Soursop
Peel the soursop carefully, separate the flesh, and remove the seeds. If you prefer, you may keep the seeds just lightly squeeze the pulp so the segments break apart more evenly.
Next, extract some of the excess juice. This helps balance the tartness while creating a firmer texture in the final product.
Step 2: Marinate with Sugar and Salt
Add 400 g sugar and about 2 teaspoons of salt to the prepared soursop pulp. Mix well until the sugar is evenly incorporated.
Cover the mixture and let it rest overnight. During this time, the fruit absorbs the seasoning, helping the flavors develop more fully while naturally thickening the pulp.
Step 3: Cook the Jam
Transfer the marinated soursop to a pan and cook over high heat until it begins to boil. Then lower the heat.
As the mixture starts to thicken, add the chili powder and stir continuously. Adjust the amount of chili to suit your family’s spice preference keep it mild for kids, or elevate the heat for those who love a punch of flavor.
Continue simmering over medium to low heat, stirring regularly to avoid burning. When the mixture becomes glossy, more transparent, and thick enough to hold together, turn off the heat.
Let it cool slightly, then spread the mixture onto a baking sheet or tray for the next step.
Step 4: Sun-dry and Finish
Place the tray under direct sunlight and dry for about 4 hours or until the jam becomes firm, slightly golden, shiny, and no longer sticky to the touch.
Once dried, bring the tray inside and shape the jam into small portions. Wrap each piece in cellophane like a small candy to preserve freshness.
Helpful Tips for Making Soursop Jam
To ensure your homemade soursop jam turns out beautifully and stays fresh longer, here are some important tips to keep in mind:
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Double wrapping for better preservation: Wrap each candy with two layers of cellophane the first layer directly around the jam and a second layer on the outside. This helps keep the candies fresh, reduces moisture exposure, and improves their shelf life.
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Remove excess juice for a clearer finish: If you want your jam to have a glossy, transparent appearance, remember to squeeze out some of the natural liquid from the soursop during the preparation stage. This prevents the final product from appearing too cloudy.
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Ideal sugar-marination time: The fruit shouldn’t be marinated too quickly or for too long. Typically, 4 to 8 hours allows the flavors to fully penetrate while maintaining the right texture.
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Control the heat when cooking: Always keep an eye on the heat level and stir continuously while simmering. Reducing the heat at the right time prevents burning, which can cause the jam to darken too much or develop a bitter taste.
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Flexible sun-drying time: The drying duration depends on sunlight intensity and your family’s preference for firmness. If the weather isn’t sunny enough, you can replace sun-drying with oven-drying at 90°C (around 194°F) for 2–3 hours, checking frequently to achieve your desired texture and color.
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Consume within a reasonable time: Since this homemade candy contains no preservatives, storage time may vary based on how thoroughly it has been dried and how well it is protected from humidity while drying and storing.
Final Thoughts
Of course, you can always find soursop jam readily available at markets or specialty stores, especially during Tet. However, making it yourself at home offers a chance to “switch things up,” enjoy a fun cooking experience, and create a treat that is both delicious and safe for your family’s health. Plus it’s a wonderful way to show off your kitchen skills!
If you ever get tired of the traditional sweet version, try making the spicy chili-salt variation for an exciting blend of sweet, sour, salty, and mildly spicy flavors that everyone can enjoy.
Wishing you great success and joyful moments in your kitchen!
