Aromatic Cheonhyehyang Kaya Jam
Recreate the ‘Coffee Friends’ Kaya Jam with Cheonhyehyang!
Have you seen the ‘Coffee Friends’ TV show and their delightful tangerine kaya jam? It’s said to be incredibly delicious when spread on French toast! Kaya jam is a signature Singaporean condiment, traditionally made with coconut, eggs, and pandan leaves. However, in ‘Coffee Friends,’ they cleverly substituted pandan leaves with tangerines for a unique twist. Inspired by this, I’ve created my own ‘Cheonhyehyang Kaya Jam’ using the fragrant Cheonhyehyang citrus! Unlike regular jams made solely with sugar, this creation offers an unexpectedly deep and rich flavor profile. It’s less like a typical jam and more like an exquisite sauce. The sweetness is perfectly balanced by the subtle aroma of coconut, making it even more captivating. What’s particularly special is the slight, pleasant bitterness characteristic of Cheonhyehyang, which elevates the overall taste. This weekend, why not toast some bread and slather it with this homemade Cheonhyehyang Kaya Jam? I guarantee you’ll be hooked! I’m also curious to try making it with regular tangerines next time – I wonder what flavor that will bring out.
Cheonhyehyang Kaya Jam Ingredients
- 3 Cheonhyehyang oranges (about the size of tangerines)
- 250ml Coconut milk
- 50g Coconut sugar
- 40g Granulated sugar
- 4 Egg yolks
- 1/2 tsp Salt
Cooking Instructions
Step 1
First, in a blender or food processor, combine all ingredients except the Cheonhyehyang: coconut milk, coconut sugar, granulated sugar, egg yolks, and salt. Blend until smooth. Using a blender will yield a smoother consistency and make the process easier.
Step 2
Pour the blended mixture into a mixing bowl. Prepare a double boiler by placing a small pot with a little water on the stove. Once the water is warm and just starting to simmer (before it boils vigorously), reduce the heat to low. Place the mixing bowl over the pot, ensuring the bottom of the bowl doesn’t touch the water. Gently heat the mixture for about 20 minutes, stirring constantly, until it’s warmed through and slightly thickened. This gentle heating process helps cook the egg yolks without scrambling them.
Step 3
While the mixture is being heated, peel the Cheonhyehyang (or tangerines) and blend the fruit flesh until finely puréed.
Step 4
For a smoother jam, you can strain the puréed Cheonhyehyang through a fine-mesh sieve. Discard any solids and use only the juice. While it’s also fine to include the pulp, straining results in a more refined texture. This step is optional but recommended for a silkier jam.
Step 5
Add the strained Cheonhyehyang juice to the warmed mixture in the mixing bowl. Cook over medium heat, stirring frequently, for about 1 hour, or until the jam thickens to your desired consistency. The cooking time can vary depending on your stove and the moisture content of the fruit. It took me a bit longer since I used 4 Cheonhyehyang oranges.
Step 6
This stage requires patience! You’ll need to stir continuously to prevent sticking and ensure even cooking. It can feel like a long process, and you might even wonder if you’re doing it right, but keep stirring gently. The key is consistent stirring to achieve the perfect jam texture.
Step 7
After about an hour of simmering, the jam should reach a desirable consistency. It shouldn’t be too thick yet; it should coat the back of a spoon, and when you draw a line through it with your finger or a spatula, the line should slowly fill back in. Remember that the jam will thicken considerably as it cools. Aim for a consistency that seems slightly thinner than you want the final product to be.
Step 8
And there you have it – your wonderfully aromatic Cheonhyehyang Kaya Jam! This jam is best enjoyed fresh, ideally within 7 days of making it. Therefore, it’s advisable to make smaller batches rather than a large quantity to ensure the best flavor and quality. While I wish it could be stored for longer, making smaller batches ensures a delightful, fresh taste.
Step 9
I personally adore Cheonhyehyang; it has a unique charm quite different from regular tangerines, with its subtly bitter notes and fragrant aroma. Making it into a jam has unlocked yet another layer of its appeal. Whether it’s tangerine kaya jam or Cheonhyehyang kaya jam, the sweet and fragrant taste is always a delight. Enjoy this special jam and make your moments sweeter! ^^
