For the people of Hue, making jams is not merely a task, but a passionate and skillful pastime. Hue women pour their soul and meticulous attention into every step. A prime example is kumquat jam, a favorite of Tue Minh. To make round, crystal-clear kumquats, the artisan must be extremely patient—peeling thin skins, removing seeds, soaking in lime water, and simmering over glowing embers on low heat for hours. The finished kumquat jam is not only visually appealing but also retains its stems and leaves, possessing a mildly sour, sweet, and aromatic flavor that symbolizes reunion and togetherness.
The true essence of Hue jam also lies in its preparation method. Soaking ginger in rice water, boiling it over firewood, and simmering the jam over glowing charcoal creates a distinctive flavor that blends the scent of smoke, rain, and the festive atmosphere of Tet. Making jam requires inner peace and patience, akin to a form of meditation, as without focus, one cannot create perfect jam slices.
Jam varieties in Hue are not only diverse in types but also possess an unmistakable signature identity. That difference stems from the raw ingredients themselves and the mindset of the maker. As Tue Minh, daughter of the renowned culinary artisan Ton Nu Thi Ha, shared, the ingredients for making jam in Hue are particularly unique. The ginger used for jam here is grown at Tuan Junction, where two branches of the Perfume River meet, yielding small, intensely spicy, and distinctly aromatic ginger roots. This type of ginger is harvested only at the end of the year when it reaches its peak flavor, unlike elsewhere where it is available year-round.
