Jams and preserves hold a familiar place in the Filipino kitchen — ube halaya spooned over halo-halo or served on its own at Christmas, coconut jam spread on pandesal for merienda, mango and guava preserves cooked down when the harvest comes in heavy. Most of what you will find here is made in small batches by home producers and small food businesses, so what is available shifts with the fruit season and with each maker's production run.
