- 1kg naspli (that’s loqauts if you’re feeling particularly colonial)
- 500g white sugar
- 1/2 a lemon
As spring rolls around many of us are given bucket-fulls of naspli by friends and relatives. And although super delicious, they can be overwhelming at times. Making them into a jam is the perfect way to preserve them and try something a little different.
Also, the recipe itself is insanely easy, and literally anyone can do it.
Split the ripe naspli and remove the seed from the middle. I also cut off the ‘hard’ bits at the top and bottom, leaving the skin on while doing so. Make sure to weigh the fruit after de-seeding.Settle in with Netflix running in the background, it’s gonna take a while.
Place the naspli in a pan, squeeze the half-lemon over the fruit (don’t drown them in the juice) and throw in a thin strip or two of the lemon’s rind.Pour the sugar over the combo (if you’re using less fruit simply work on a naspli 2:1 sugar ratio. Also: the final taste turned out to be a little on the sweet side, so you might consider putting a bit less sugar).Mix well and leave it settle for an hour.
Place the whole thing on a low heat and stir constantly. We’re serious – it will stick to the bottom and burn if you don’t.As the mixture begins to thicken (it’ll get looser before it starts to thicken) turn up the heat a bit for one final hurrah. As the mixture turns golden and goopy, switch it all off.
Pour the whole thing into a jar you’ve warmed up in the oven (cold jars will mess up your jam).Wait for the whole thing to cool and then pop it into the fridge.
The final product may feel more like a chutney, but it tastes like heaven and is perfect for toast, scones and salads (trust us).