Spring Workshop: Jam Making
Article and photos by Michele Wisla
Slow Food Hong Kong recently presented a workshop with Jam Story’s Jacqueline Ng, the former secretary at a law firm whose entrepreneurial spirit turned her into a full-time jam maker.
Jacqueline was inspired by a tangerine tree her grandmother left her and sold her first jams in local markets. The popularity of her jams led her in 2013 to sell them online. Jacqueline since wrote a cookbook about homemade jam making and this year won three gold and one silver award in the 14th The World’s Original Marmalade Award, which is the only marmalade competition in the world, held in Dalemain Mason in England.
During the workshop as the Slow Food attendees learned to make homemade jam, we learned that Jacqueline uses seasonal organic fruits to make her jams. She has mixed over 100 flavors of jam, all made without preservatives, chemicals or artificial colors.
In the workshop we made mango/passionfruit jam, which involved boiling the fruit with rock sugar and adding some lemon juice. It was a very simple recipe, that is adjustable based on how sweet you like it, and allows for switching out to any fruit you can image.
