Ingredients for Tamarind Jam
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How to Make Tamarind Jam
- Peel 1 pound of tamarinds and remove any large fibers. Place the tamarind pulp in a medium-sized saucepan.
- Add 1 cup of water and 1 ½ cups of granulated sugar (or 1 cup honey). Add ½ teaspoon of ground cloves (optional).
- Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 40-45 minutes, or until the jam has thickened to your desired consistency. Stir frequently to prevent sticking and burning. Add a splash more water (1-2 tablespoons) if the mixture becomes too thick.
- Optionally, pour the hot jam through a fine-mesh sieve to remove seeds and any remaining fibers for a smoother texture.
- Ladle the hot jam into sterilized jars, leaving ½ inch headspace. Wipe the jar rims clean, seal tightly, and process in a boiling water bath for 10 minutes (for longer shelf life) or allow to cool completely.
- Store in the refrigerator for up to 2 weeks or in a cool, dark pantry for longer if processed in a boiling water bath.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1189g
Fat
3g
Carbs
103g
Recipe Tags (Choose a tag and find related recipes!)
Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For 1 Or 2 Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Breakfast Condiments Etc Fruit Caribbean French Easy European Central American Low Fat Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Egg Free Free Of Something Low In Something Number Of Servings
