With the abundance of Nispero’s on my Aunt and Uncles land I had to think fast of what to do with the fruit I had picked this weekend.  Nispero’s if not cut at the stalk do not keep long and bruise quickly…this was something I found out when googling recipes…after I had picked them!  Therefore I had to make something quickly.

This fruit is not the sweetest but it is very juicy and hold lots of liquid. There are a few different trees here in the garden each with different taste.  I part boiled some of them to then freeze so we could use for a later date. Some smelled of stewed apples, others of marzipan; it was very strange.  Once peeled and bagged they looked like tinned peaches :-). We can use these in the future to bake with or to eat with ice cream and deserts.

I read that making Jams with Nispero can be a little tasteless and with the lack of sweetness in the fruit you need to compensate with sugar but I used my basic jam recipe and it tastes great, like an apricot jam….

Ingredients:

Nispero’s weigh what you have

Sugar same weight as the Nispero’s (I did not have Jam sugar or Pectin and just used granulated but it still worked well, you can use any of these)

Juice and Zest of 1 Lemon

Method:

Place all the ingredients in a pan bring to a boil then let it simmer for about 45 mins on a medium heat.

The fruit will give off a lot of liquid.

Because of this liquid I decided to blitz it up to make a smooth jam.

Sterilise a jar and while the jar is still warm carefully put in the warm jam and seal well.

Enjoy xxxx

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