Jamun Jam

Did you know it is so easy to make jamun jam? I’m going to show how, so you can start to feel like a star in your kitchen! Who doesn’t like to see rows of bright colours in the kitchen in glass jars, waiting to be eaten with some fresh bread? Or filled in some pies or even topped on ice-cream?

And the happiness of having made your own fruit jam is not the only advantage. You have the joy that your family can enjoy the goodness of the fruit without the addition of too much sugar and preservatives. As you know, homemade beats store bought jams in many ways.

Make a batch of this purple bliss for the next few months! I often use a small trick to keep the jams more natural (no preservative) and without spoilage (with preservative)… refer to the notes given at the end of the post.

Making Jamun Jam

Get hold of the freshest berries when you need to convert it to a jam. Yes, this recipe can be used for any kind of berry!

We are blessed with a choice of the season appropriate fruit. It is entirely our choice if we want to eat it fresh or preserve it for a while. I like to convert some of the excess into various jams and juices and conserves, so that I can enjoy the taste for many months to come.

It also helps to have these jams or conserves or compotes in the freezer. So I need just some time in the kitchen to convert it into tarts and pies and crumbles!

By the way, if you are curious about the difference between all these types of fruity spreads, just read it up here!

This is a great way to preserve this awesome berry for a while… And it is surprisingly easy to make too! Just see this video to check out the texture and quality of the finished product.

Jamun Jam

Recipe by Sheetal RabindranCourse: SidesCuisine: Indian

Prep time

30

minutes

Cooking time

40

minutes

Make this jamun jam at home in a few easy steps and stun your family and friends with the most authentic, natural taste and flavour. Adjust the sweetness to your liking.

Ingredients

• 1 kilo jamun

• 1 1/2 cups sugar

• 1 lime

Directions

• Wash the jamuns thoroughly.
• Put them into a thick bottomed vessel. Add quarter cup of water, cover and cook for 5 minutes. Let it cool.
• Carefully remove and discard all the seeds. In case you want the jam to be smooth, blend to a very smooth paste. Else keep it chunky, or roughly mashed.
• In another pan, cook 1 1/2 cups of sugar with 1/2 cup water and juice of 1 lime. Ensure you stir and stay close by.
• Once it is boiling, add the prepared jamun. Now keep stiring and boil for around 5 to 6 minutes till the mixture is thick.
• Transfer to clean, dry glass jars while the jam is still hot. Cool and cover with the lid.
  Store in the refrigerator. It will be fine as long as you do not use wet spoons.

Notes

• If you are making a lot of jam or if you want to preserve the jam for more than a month, it is best to add a small pinch of sodium meta bi sulphite when the jam is boiling. You can find it at your chemist’s shop. Also online. Purchase a small bottle, it will last for years.
• I tend to leave the preservative out if I am making batches of 1 kilo, as I put the jar in the coldest zones of the fridge. And take the precaution of always using dry spoons, and not putting a spoon that has been used to spread the jam back in the jar to take more jam. I use another spoon for spreading the jam. This is because the bread crumbs can cause spoilage.
• Enjoy this as a spread, topping for desserts, a filling or even to bring in colour and a surprise element in your cakes!