Baobab Jam

Baobab Jam - Superfruit


  • 1 cup sugar
  • ½ cup baobab powder
  • 2 cups water


  1. In a medium-sized pot mix the sugar and baobab powder with a little water at a time until all the water has been added.
  2. Bring to the boil and then reduce temperature and let it simmer without stirring for 20 minutes or until it reaches setting point.
  3. Let the baobab superfruit jam cool in the pot before pouring into sterilized bottles.


  • While the jam is boiling use a metal spoon to remove the white foam that develops on the surface.
  • If you are unsure if the jam has reached setting point place a tsp of jam on a cold plate, wait until it cools and feel if it is thick like jam.
  • To sterilize bottles, boil the bottles in water for 10 minutes.


  1. Am greateful.If I may ask,can I use honey instead of sugar?What measurement?Whats the purpose of adding water?The recipe is for how many jars?

  2. Hello Onjango, thank you for your questions! In general, jam is produced by taking fruit pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set. (wikipedia) Baobab fruit powder pectin and fruit acids making it an ideal fruit for making jam. Baobab jam tastes a bit like apricot jam. Using water – unlike most fruit which have a wet pulp, baobab has a dry powdery pulp which necessitates adding water for it to be used for making jam. Quantity – the recipe given makes one 250ml jar of jam. Using honey – I have never tried using honey but I see there're plenty of jam-making recipes on the internet using honey so it's definitely is doable and the recommendation seems to be to replace the sugar with honey cup for cup. Hope this helps! Do let us know how it turns out and please send us a picture if you can. We'd love to feature it on our blog and facebook page!

  3. I’m Angolan and we also have this baobab tree. I have used the fruit, soack in a bit of water to release from the seed. Did put to boil with sugar, lemon skin grated, fresh ginger grated and cinnamon stick, but without the seeds. The result was very good.

  4. Good morning. Greetings from Mozambique. I work for Fruit training Center (CFF) and we teach community people processing different fruits. Now we want to work with native fruits and i am interest with baobab fruit. i read and learned from your beautiful experience with this native fruit. I would like to learn more recipes and mainly different forms of make baobab powder.

    Thank you and congratulation for your brilliant works,

    Best regards,

    N’sira Sylla

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