Jamun Jam is a preserve prepared using the Jamun fruit. My mother loves to make this as she says the Jamun fruit is best for Jelly as it has the right amount of Pectin. She knows exactly when to stop cooking so that after the syrup cools down it turn to jelly naturally.
Time Required: 30 Minutes
500 gms Jamun
Quantity of Sugar will be half the measurement of the weight of the Juice extracted
(For Example: If the juice extracted is weighed to be 400gms then the Sugar to be added will be 200gms)
½ tsp Citric Acid
Wash the Jamun and put them in a thick-bottomed pan. Add water just enough to drown them.
Add Citric Acid to it and let it boil for 15 minutes.
Let it cool. Squeeze the juice out of the fruits in the water and sieve it. The seeds and skins will separate. Now, add Sugar and again boil the juice on medium flame.
Stir continuously. The juice will slowly thicken into a jam consistency.
To check whether it has reached the right consistency, take some jam in the spatula and let the mixture run through the spatula. The jam has to stop dropping and remain attached to the spatula.
Remove Jamun Jam from heat and pour in in jars or bowls.
Let it set for 4 to 6 hours.
If you have used a bowl, you can do an upside down of the jelly on a serving tray.
You can slice and store in jars.
You can store in refrigerator for a very long time.
Hint: To check whether the juice has reached the right consistency, drop a drop of the mixture in cold water. If the drop sinks to the bottom as a single blob it signifies that the jam is ready.