We're celebrating the Kadayawan Festival here in my region. It's an annual celebration here in Davao City, Philippines where we commemorate our culture and the bountiful harvest of our local fruits. Durian is one of them. 

Most people are scared of trying this fruit because of its appearance and pungent smell. Honestly, it's an acquired taste, but once you try the best tasting ones, you can never go back. I like the yellow, sweet and creamy variety. They taste like ice cream, especially when you eat them frozen. 

If you're still scared to try it fresh, here's a beginner recipe for you! Only [3] three ingredients!

1 kg fresh durian pulp

300 ml condensed milk

1 cup glucose syrup 

1. Prepare a pair of gloves to wear to separate the durian pulp from the seed. The gloves will help keep the smell off your hands. This is only if you don't prefer it. 

2. Once you have separated them all, place the durian pulp onto the chopping board and roughly chop them up. You may use a food processor to smoothen, but I like the jam to have more bits. 

3. In a non-stick pan, transfer the durian pulp together with the condensed milk. Turn the heat into medium high and stir continuously to avoid burning the bottom. 

4. A film will form at the bottom of the pan. Add your glucose syrup and maintain mixing the jam. You will notice the change in color and consistency. The jam is done when a gap forms as you run the spatula through.

5. Cool it down before transferring them into tight sealed jars. You may store in the fridge if your region has high humidity. 

6. Enjoy it with bread, milkshakes, cheesecake and more! 

If you're wondering why we use glucose syrup... 

According to Starch Europe, glucose syrup inhibits sugar crystallisation, improves taste and consistency and enhances the spreadability and flavour of jams, jellies and food preserves. It also enables producers to reach optimal sweetness levels and enhances fruit flavours.

Please don't be afraid to try new things. Have a happy weekend!

Jovi x

If you have read until the end, here's a question for you: What's your favorite jam? And how do you enjoy it?