Floral jams are something I did not know I needed in my life until I made this one. I mean, the only reason this recipe came about is because I had lychee’s I needed to use up! Lychee on its own is already such a special fruit; delicate, sweet, slightly floral, with a texture that is completely its own. When you cook it down into a jam, all of those qualities concentrate in the most beautiful way, and the result is something that feels genuinely luxurious to have in your fridge. Lux but simple, the best part of this ultimately.
This jam does not require any special canning equipment. It is a small-batch refrigerator jam, which means it comes together on the stovetop in about 30 minutes and keeps in the fridge for a couple of weeks. The floral quality comes naturally from the lychee itself, but if you want to lean further into it, a small amount of rose water or a few dried rose petals added at the end makes it even more fragrant and beautiful.
Canned lychee works perfectly here, but if you can get your hands on it fresh is extra special in the summer. If you use canned, just remember to drain and rinse them well. Regardless of which preparation, cook them down with sugar and a good squeeze of lemon juice, which helps with both the set and the brightness of the final flavor. The lemon cuts through the sweetness and keeps the whole thing tasting alive rather than just sweet.
Use this jam anywhere you would use a regular fruit preserve. It is incredible on toast with butter, layered into yogurt, swirled into oatmeal, or used as a filling for crepes or thumbprint cookies. Or, play it up big like I did and put it over some baked brie with flower sprinkles and baguette slices. It also makes a beautiful and unexpected addition to a cheese board if you ever want to bring something that prompts a conversation over wine and crackers.
I love this recipe because it feels special and a little unexpected but is genuinely not complicated to make. Once you have a jar of this in your fridge you will find yourself reaching for it constantly until it’s done (I mean, hello, it’s gorgeous). I hope you love it like I did! Tag me @herbyeats when you make it, too.
Simple Lychee Jam
Equipment
- Medium saucepan
- Potato masher or immersion blender
- Fine mesh strainer (if using fresh lychee, for pitting mess control)
- Glass jar with lid, for storage
Ingredients
Fresh Lychee
- 500 g fresh lychee peeled and pitted (about 20–25 lychees)
OR Canned Lychee
- 2 cans 20 oz each lychee in syrup, drained (reserve 2 tbsp syrup, see Notes)
Everything else:
- 2 tbsp fresh lemon juice
- 3 tbsp maple syrup or coconut sugar
- Pinch of salt
Instructions
- If using fresh lychee, peel and pit all the lychees over a bowl to catch the juice.
- Add lychee (fresh or drained canned) to a saucepan along with lemon juice, sweetener, and salt.
- Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, reduce heat to low and cook for 20–25 minutes, mashing the lychees with a potato masher as they soften.
- If the mixture looks thin after 20 minutes, stir in the chia seeds and cook 5 more minutes to thicken.
- For a smoother jam, blend with an immersion blender for a few seconds — leave some texture if you like it chunky.
- Taste and adjust sweetness if needed.
- Remove from heat and let cool slightly before transferring to a jar.
- Refrigerate once fully cooled.
Video
@herbyeater I feel like most people underestimate the power of a Lychee— not only is it super juicy and hydrating, but it’s packed with vitamin C and tons of antioxidants. If you find them at your local grocery, I highly encourage you take a package home and give them a try! Lychee in jam form makes an incredible light flavor that can lift a heavy creamy cheese like Brie or Camembert, and yet still feel unique. I definitely should have shown more restraint before diving head first into this, but I mean who else could have resisted?? Few, I know that much. 😇🤍 Small batch and yet perfect. 😍 #herbyeats #lychee #lycheejam #smallbatchjam #lycheefruit
♬ 🙂 – The Japanese House