Ingredients for making jam, such as coconut, ginger, pumpkin, carrots, tamarind, etc., are widely available at markets and shops. In the days leading up to Tet (Lunar New Year), the number of customers at coconut stalls increases significantly. According to vendors, coconuts sell best from mid-December onwards, to meet the demand for making jam.
The image of the whole family gathered around a pot of jam simmering on the stove, some stirring, some tending the fire, others tasting, has become a familiar scene every spring. These batches of jam, though not overly elaborate in appearance, are rich in natural sweetness, low in sugar, and free of preservatives, suiting the tastes of each family.
The kitchen of Ms. Do Thi Ngoc's family in Bac Cuong ward becomes more bustling than usual as she begins making Tet jam. By the fire, the sweet aroma of simmered coconut spreads, and her children happily gather around, eager to help their mother with each step. Ms. Ngoc shared: "Making jam myself is time-consuming, but it's very enjoyable. Every year I only make a few simple types like coconut jam and ginger jam to treat guests. My children are very excited when I let them help. Homemade jam, although not as visually appealing as store-bought, brings a warm and intimate feeling, contributing to the joyful atmosphere of family reunion during Tet."
Ms. Pham Thi Hoa, from Xuan Quang commune, who has been living and working in the Pha Long highlands for many years, maintains the habit of making her own jam every Tet (Lunar New Year). According to Ms. Hoa, although life is still difficult, Tet cannot be without a few packets of jam made by her own hands to treat guests and let her children feel the spring atmosphere. In the last days of the year, she makes time to buy ingredients and spends her free time simmering the jam. Ms. Hoa said: "At the end of the year, work is busy, but I still try to set aside some time to make jam. It's both so that my children can have the true taste of Tet and to create a more harmonious feeling in the house during the first days of spring."
In recent years, the trend of making homemade jams and selling them to order has become increasingly popular, especially on social media platforms. Many people are leveraging their skills and learning recipes to make clean, low-sugar jams, and chewy dried fruit jams to serve their regular customers.
As Tet (Lunar New Year) approaches, Ms. Vu Ha Ngan from Lao Cai ward is always busy. With her skillful hands, Ms. Ngan makes various kinds of coconut jam, including coconut jam with durian flavor and matcha flavor, all fragrant, chewy, and sweet. Each batch is carefully prepared, from selecting the ingredients to drying the jam, ensuring a natural and safe flavor. Thanks to her solid skills and consistent quality, Ms. Ngan receives many orders from friends, relatives, and regular customers every Tet season.
Ms. Ngan shared: "When making homemade jam, the most important factors are ingredients with clear origins, a clean production process, and natural flavor. This is why homemade jam, even though it may be more expensive than industrially produced jam, is still chosen by many people as a Tet gift or for family consumption."
The season of making Tet jam brings joy to many small kitchens. Amidst the hustle and bustle of year-end work, family members gather together, patiently simmering each batch of jam, chatting and sharing stories of the past year. These moments contribute to an early Tet atmosphere, bonding family members so that each jar of jam is not only a spring treat but also holds warm memories of reunion.
Source: https://baolaocai.vn/mua-lam-mut-tet-post893463.html
