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Confiture de Madd (Madd Preserve)

Confiture de Madd (Madd Preserve) is a traditional Senegalese recipe for a classic preserve or jam made from the boiled pulp of the madd fruit that's cooked down and sweetened before potting. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Madd Preserve (Confiture de Madd).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Makes:

4 jars

Rating:

Tags : Vegetarian RecipesSenegal Recipes

Madd is the Wolof name for the fruit of the Saba senegalensis, a seasonal wild fruit that grows in the forests of the Casamarance region and which is a very popular Senegalese treat. The fruit is egg-shaped, orange when its ripe, and the pulp inside is of a beautiful yellow colour, sweet and sour to the taste.

When in season, the fruit is sold in the markets by fruit vendors. To eat as is, the top is cut off and the flesh is lightly salted. The seeds are scooped out and the tangy flesh is sucked off them. The seeds are then discarded.

Preparing Madd fruit in this a relatively new practice in Senegal, but it means that the flavour of this seasonal treat is now available year round.

Ingredients:

3kg madd fruit
100g sugar per 100ml juice
400ml water

Method:

Cut the top of the madd fruit then scoop out all the pulp and seeds from inside. Weigh the pulp and seeds then add half the volume of water (eg for 2kg of pulp add 1l water).

Bring the mixture to a boil, reduce to a simmer then cover and cook for 20 minutes. Take off the heat and set aside to cool then scrape the seeds to remove all the pulp from them. Discard the seeds, but keep the pulp and cooking liquid.

Place the pulp mixture back on the heat, bring to a boil and cook until the volume has reduced by 1/3. Measure the volume and to every 100ml of juice add 100g sugar.

Heat gently until the sugar dissolves, then bring to a brisk boil and cook for 15 minutes. Now test for setting. Place a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.

Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes (or which have been boiled in a water bath for a few minutes). Allow 1cm of head space then secure the lid, allow to cool and store.

This will keep for a couple of months. If you want it to keep for longer, process in a boiling water bath for 10 minutes before storing.