Jamaican Stewed June Plum (Pommecythere, Golden Apple, Yellow Egg)

June Plum, Pommectythere, Golden Apple or Yellow Egg

This recipe was made for my husband, whom happens to be Jamaican.
Called June Plum in Jamaica, Pommectythere in Trinidad,  Keydondong in Indonesia, and Ambarelle as a common name, also  Golden Apple in Barbados and Guyana, even Cas Mango in Cameroon . The Spondias Dulcis is a tropical tree with edible fruit and fibrous pit.
It has a green skin and yellow on the inside, we (Trinis) usually make something called Chow with it, cutting it up adding hot pepper (Scotch Bonnet), salt and even Shado Beni aka Culantro, Mexican Coriander or Long Coriander.

Shado Beni 

Its used it few different way that I can recall, My grandmother & mother has shown me a few, like grating it and making into a hot salsa or sauce. For this recipe were going to make it a bit on the sweet side.

INGREDIENTS 

• 2 Tbsp White Rum
• 2 Dozen Green June Plum (washed & peeled)
• 1 lb Brown Sugar
• 2 Bay Leaves 
• 2 Teaspoon Vanilla 
• 2 Cinnamon Sticks
• Pinch of Salt 
• Enough water to cover Plums 
• 2 oz Ginger, crushed

METHOD

• Wash and peel June Plums 
  

• In large pot combine water and plums. Boil until water is reduced by half 

• Add sugar, bay leaves, vanilla, cinnamon stick, salt and crushed ginger. 

 

  

• Continue boiling until liquids thicken. 
  
  
  
  
  
  
  
  Add rum and place in refrigerator to cool before serving 
  
  
  
  Once cool. Serve & Enjoy!!!!!