“In Haiti Mammee Apple is known as Caribbean Apricot (or abricot). Growing up, I was very fond of certain jams and the Caribbean Apricot flavour was one of my favourites. Apricot Jam was also one of my grandmother’s specialties and for years, this was the only way I consumed Apricot. Not once had I stopped to wonder what the fruit actually tasted like on its own. Well at least, that was until I finally agreed to be adventurous and sample the raw thing!” – Annick Megie, Tchakayiti
- 1 part Caribbean apricot (Mammee Apple)
- 1 part sugar
- Cinnamon stick
Peel the fruit, cut it into thin slices and cook in one cup of water. Once the fruit pieces are tender, add the sugar and cinnamon.
Bring to a boil and let cook until the liquid thickens. Remove the foam if necessary. Once your jam is ready, let it cool in a glass jar and keep refrigerated.
- This recipe is based on a pound of fruits cut into thin slices.
- If you happen to have less fruits, just remember that a good jam usually has in equal parts of fruit and sugar, and adjust the measurements accordingly.