Tamarind Jam Recipes

TAMARIND JAM

Tamarind Jam image

ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.

Provided by UmmBinat

Categories Breakfast

Time 40m

Yield 2-3 medium jars, 2-3 serving(s)

Number Of Ingredients 4

Ingredients

500 g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original)
6 cups water (or a little bit more)
1 1/2 cups golden caster sugar or 1 1/2 cups honey, for more subtle sweetness
1 dash ground cloves (optional)

Steps:

Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.
Add a little bit more water if needed.
Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
Store in the refrigerator.

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Line a baking sheet with wax paper and set aside. Hull the tamarind, removing the outer shell and inner strings to separate the fruit.
In a wide pan over medium heat, combine tamarind pulp, water, 1 1/2 cups of the sugar and 1/2 teaspoon of the salt. Bring to a boil. Lower heat and continue to cook, stirring and mashing with back of spoon, for about 15 to 20 minutes or until mixture is very thick and sticky.
Using a teaspoon, scoop tamarind mixture and drop in a single layer on prepared baking sheet, leaving space between each mound. Refrigerate for about 1 to 2 hours or until completely cooled and slightly hardened.

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