JAMUN JAM RECIPE

 

I never got around to making a proper post archiving the jamun jam recipe before it fades from my memory. So here it is. The jamun jam I’ve raved about so much. And made cakes and cookies with.

You can try my Assorted Cookies Hack with this jam or make these amazing GINGER THUMBPRINT COOKIES WITH JAM/MARMALADE

Ingredients:                                                       (makes: 1 cup jamun jam)

  • 1 cup deseed and chopped jamun (Indian black plum)
  • 1/2 or 1/3 cup sugar (depending on your sugar tolerance levels)
  • a couple of pinches of cinnamon

Directions:

  • Bring the deseeded jamun and sugar to a boil on medium heat. Keep stirring it to avoid burning at the bottom.
  • Once it reaches a custard-like thick consistency, turn off the heat. Add the cinnamon powder and stir it.
  • Immediately transfer to an air-tight container. Close the lid AFTER it has cooled down, and refrigerate. This will stay good in the fridge for 2-3 weeks.

I’ve used this jam on toasts, in cakes, on cookies. It’s amazing. Trust me.

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Assorted Cookie Hack (with jamun jam cookies)

For any questions about recipes or any queries, you can drop me a message on my Instagram or Facebook page.

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