Recipe for March 2008
Tamarind Jam (Tamarindus indica)
Tamarindus indica
Long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp. Widely cultivated tropical trees originally of Africa.
|
Ingredients
- 180 gms Sour Tamarind (Remove the seeds & skin)
- 100 gms Sugar
- 5-6 Tablespoons Water
- A Pinch of Salt
Method
- Mix all the ingredients together and blend it until smooth
- Place a plate in the freezer, this will be used to test the jam
- Put it in a saucepan, and bring to the boil, stirring and boiling to reduce the liquid
- We want a thick jam, to check if it's thick enough, spoon a little onto the cold plate straight from the freezer. Let it cool (or put it back in the freezer for a few minutes). Push it with your finger to make sure it's the right consistency
- Spoon it into a jar and leave to cool
Tamarind, especially unripe tamarind makes an excellent preserve. It has a very sour flavour, if you reduce the sugar you get a very tart marmalade-like preserve, but here enough sugar is included to bring it to sweetness.
Add the pinch of salt, it improves the flavour enormously.
Next recipe in April 2008.
Participate! Send us your favourite recipes!
|
