Simple Lychee Jam
Sweet, floral, & ridiculously easy, this is a small-batch jam that comes together in one pot. Works with fresh lychee when you want to fuss a little, or canned when you don't.
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
Notes
Fresh vs. canned: Fresh lychee gives a cleaner, more floral flavor. Canned is faster and already sweetened, so cut back on added sweetener there. Start low and taste as you go.
Reserved syrup (canned version): If the jam looks too thick after cooking, thin with a splash of the reserved syrup rather than water, to keep the flavor intact.
Storage: Keeps in the fridge for about 2 weeks in a sealed jar. Can be frozen for up to 3 months.