Growing up in Trinidad and Tobago, Traditional Caribbean Pommecythere Jam was one of those treats that felt extra special. While sour cherry jam had its own place in my heart, pommecythere was the one I waited for. The fruit never ripens all at once, so my mother had to collect the ripe ones over several days to make a proper batch. Of course, my siblings and I didn’t make that task any easier because we’d eat them as soon as she turned her back. That’s part of why this jam always felt like a luxury.
Now living in Canada, finding ripe pommecythere is a challenge. The fruit shipped here is usually picked green, so it never develops that rich, sweet aroma I remember from my childhood. Still, whenever I manage to get my hands on some ripe ones, I make this simple, traditional Caribbean jam. It’s gently spiced with cinnamon and ginger, cooked until the fruit softens and falls apart, and thickened naturally as it cools.
This recipe stays true to the classic approach many of us grew up with. Just fruit, sugar, spices, and time. If you appreciate the old-school flavors of the islands or grew up enjoying pommecythere in season, this jam brings that memory back in every spoonful.
Ingredient Guide
- Pommecythere (June Plum / Golden Apple) – A naturally tart Caribbean fruit that softens into a jammy texture when cooked.
- Sugar – Helps sweeten the tart fruit and creates the syrup that thickens into jam.
- Cinnamon Stick – Adds gentle warmth and classic Caribbean spice.
- Ginger – Brings brightness and a subtle heat that balances the sweetness.
- Water – Forms the base of the cooking liquid so the fruit can soften.
- Salt – Enhances overall flavor and rounds out the sweetness.
- Bay Leaf (Optional) – Adds an herbal note if you prefer a more complex flavor.
Cooking Notes from the Kitchen
- Use fully ripe pommecythere for the best flavor and a natural sweetness that reduces the need for extra sugar.
- Cutting the fruit in half before peeling speeds up the cooking process and softens the fibers more efficiently.
- The jam continues to thicken as it cools, so avoid reducing it too far on the stove.
- Store the jam in clean glass jars to maintain taste and freshness for up to one month in the refrigerator.
Shopping Made Easy
- Look for pommecythere in Caribbean, African, or Asian grocery stores where imported tropical fruits are common.
- Choose fruits that are turning yellow and feel slightly soft when pressed.
- If you cannot find ripe pommecythere, purchase green ones and allow them to soften at room temperature, although the flavor will differ from tree-ripened fruit.
- Fresh ginger is available in nearly every supermarket and stores well in the refrigerator for weeks.
- Whole cinnamon sticks can be found in the baking aisle or the international spice section.
Traditional Caribbean Pommecythere (June Plum / Golden Apple) Jam
Ingredients
- 6 ripe pommecythere peeled
- 1 cup sugar
- 1 stick cinnamon
- 2 slices ginger
- 2 cups water
- 1/4 teaspoon salt
- 1 bay leaf optional
Instructions
- Wash and peel the ripe pommecythere. As suggested in the video (below), cut them in half before peeling to help reduce the overall cook time.
- Add the peeled pommecythere to a medium pot.
- Add the sugar, cinnamon stick, ginger slices, salt, water, and the optional bay leaf.
- Place the pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer.
- Cook for 40 minutes to 1 hour, or until the pommecythere becomes tender and begins to fall apart.
- Remove the cinnamon stick and ginger slices.
- Transfer the jam to a clean glass container. It will thicken as it cools to a jam-like consistency. Store in the refrigerator for up to 1 month. The joy for my siblings and me when we were small, was getting the spiky seeds to suck on – be cautious.
