Soulless Food

Awesome recipes written with AI

Mangosteen Jam

Do you know what a mangosteen is? I didn’t. Well, I’ve actually eaten one before, but only because I lived in the Philippines for a year and it was like a Christmas tradition. You know how some families make fried chicken or other comfort foods for Christmas dinner?

Well in the Philippines, they make Mangosteen Jam. I didn’t know what mangosteen was, but just because it was on the table, I ate it. I loved it. And the next year I ate it again, and the next year, and the next year. You know what that means right? I needed to figure out how to make it!

So I did just that. I spent a lot of time making this jam. It took MANY batches, but in the end, I had a jar, and it was good. I was sad to hear that mangosteens are hard to get here in the states, but as it turns out, my husband’s family has a tree in their backyard! You see, his mom is from Thailand and they have a ton of mangosteens at their family home.

Well, I got her to send me some, and I made this mangonateen jam. It’s really good – sweet, with a little bit of a tang. It’s also made with honey, so it’s healthier than a lot of jams.

Well, I was at a holiday party not too long ago, and I did what I usually do – I left some jam to share. Well it didn’t make it onto anyone’s plate. One lady was keeping a close eye on it, asking me about it, and how I made it. Well that’s how they do it in the Philippines right? So I told her I was from the Philippines. She was like “No wai? I’m from the Philippines too!”

I was like wai!

I mean, it only made sense to me, but it was crazy. She had never had mangosteen jam, so she was asking me all about it. It turned out she was a world traveler, just like me, and our parents know each other. Small world eh?


  • 2 cups (300g) chopped fresh mangosteen flesh (from about 2 mangosteens)
  • 1/2 cup (100g) granulated sugar


  1. Combine mangosteen flesh and sugar in a small saucepan and cook over medium heat for 10-15 minutes, stirring frequently, until the mangosteen is completely broken down and the jam is thick and syrupy.
  2. Remove from heat and allow to cool.
  3. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
  4. Serve on toast, pancakes, waffles, crepes, french toast, ice cream, yogurt, cheesecake, pound cake, scones, muffins, etc.