Pigface jam is a way of preserving the fruit of the pigface plant (Carpobrotus glaucescens) and prolong the harvest. Here’s the step by step recipe.
If you’re growing pigface in your garden, you’d notice that come spring and early summer, the plant starts to produce daisy-like hot pink flowers which turn into fruit.
The fruit of the pigface plant is edible and the flavour has been likened to salty lychees and strawberries. It can be enjoyed raw, simply by peeling the fruit and squeezing it from the base or turned into pigface gastrique as we featured in this article.
Another way to enjoy the pigface fruit is to make a jam and simply have it on toast. If you’re not familiar with the Australian native edible plant, you can read all about how to grow pigface in this article.
Pigface Jam Recipe
- 2 cups of pigface fruit, peeled and rinsed well
- 1 cup granulated white sugar
- 3 cups of water
Equipment you need: vegetable peeler, small saucepan, glass jar with lid
- Using a vegetable peeler, peel the pigface fruit and rinse well under running water to remove any sand or critters.
- In a small saucepan, bring water to the boil, add the sugar and stir until fully dissolved.
- Add the pigface fruit and lower the heat.
- Stir the mixture then simmer gently on low heat until it has thickened.
- Check the syrup level as you may need to add a little more water and sugar.
- The jam is ready in approximately 30 minutes but you may wish to leave it to cook longer if you prefer a softer consistency.
- Once the jam is cooked to your liking, leave it to cool completely before transferring it to a glass jar with a lid.
- Store in the fridge until use.
If you make this recipe, don’t forget to tag @the.gourmanticgarden on instagram.