Make a jar of Rambutan jam

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It is the Rambutan season again! Isn’t that great? This South-East Asian native has always been one of our favorites. Despite the daily coronavirus struggle we see venders selling bundles of bright red and at times light yellow Rambutans by the roads. Did you know that Rambutans got its name because of its hairy coat? In Vietnam, it is called Chom Chom and that translate to messy hair.
According to Healthline Rambutans are particularly rich in vitamin C, providing 40% of the Daily Value (DV) per 3.5-ounce (100-gram) serving, and it also has powerful antioxidant and immune-boosting properties too. We always ate Rambutans raw or freshly out of its coat. But for years people have tried their hands with jellies, jams and smoothies. Here are easy and fun recipes to try out when you buy your next bunch of sweet sweet Rambutans.

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