It's also due to of lack of space that I haven't planted trees that bear fruits in winter. Only huge gardens can boast of tamarind or jujube trees.
|Bubble and froth away....|
|Nearly done here!|
|Jamun jam is ready!|
250 grams ripe jamun
200 grams sugar
Vanilla pod or 1 cinnamon stick (optional)
- Wash the jamun well and drain. Place the sugar and the fruit in a heavy-bottomed pan and heat on medium flame. Within a few minutes the sugar will melt and the fruit will release purple juices. Slowly bring the mixture to a boil.
- Mash the fruit with a spoon for the seeds and the skin to separate well. At this stage you can choose to flavour the jam with a pod of vanilla or a stick of cinnamon. After boiling for 5-10 minutes it will turn into a thick syrup.
- The mixture will continue to thicken after it cools down so do not boil it too long. Let the mixture cool a little and sieve it to get rid of the seeds and the skin. Pour the jam in a clean glass jar. It can be refrigerated for up to a year.