Agbalumo (African Star Apple) Jam
Agbalumo Jam preserves the extraordinary flavour of the African Star Apple (Chrysophyllum albidum) — the beloved seasonal Nigerian fruit called Agbalumo in Yoruba and Udara in Igbo, which appears in markets across Nigeria from December to March. The fruit has a uniquely complex flavour — tart, tangy, slightly sweet and distinctly resinous — that makes it unlike any other fruit in the world.
- 45 mintotal time
- 2 to 3 jarsserves
- Mediumdifficulty
Ingredients
- A big pot of ripe Agbalumo (African Star Apple / Udara) — remove seeds and skin
- 2 big cups of sugar — adjusted to the tartness of your specific batch
- Juice of 1 lemon
- A small piece of fresh ginger, grated — optional for a spiced version
Method
- 01
Preparing the Agbalumo. Wash the fruit. Remove the skin and discard. Remove all seeds carefully — Agbalumo seeds are covered with a sticky, clinging pulp that is the most flavourful part; scrape every bit of this pulp from the seeds into the pot. Discard the seeds only.
- 02
Cooking the Fruit. Place the Agbalumo pulp and flesh in a heavy-bottomed pot over medium heat. Add the sugar and lemon juice. Stir well. Add grated ginger if using. Bring to a boil, stirring constantly to dissolve the sugar.
- 03
Long Simmering. Reduce heat to medium-low. Cook the jam for 25 to 30 minutes, stirring regularly, until the mixture has thickened to a jam consistency. Test by placing a small spoonful on a cold plate — if it wrinkles when you push it with your finger, it is set.
- 04
Jarring. Pour the hot jam into sterilised glass jars. Seal immediately. Allow to cool completely before labelling and storing.
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