Friday, July 15, 2011

Tamarind Jam
























4-5 Cups of the reserved Tamarind pulp

6 Cups of Brown Sugar

4 Cups water

4 Cinnamon

2 teaspoon grated ginger

Bring Sugar and water to a boil. Boil for 10-15 minutes stirring lightly until sugar is dissolved

Add tamarind pulp, cinnamon, and ginger. Cook over medium heat lightly stirring to prevent sticking and burning. Cook for 45 Minutes to 1 Hour until the mixture reaches a jam like stage. Remove from heat, cool and serve.

4 comments:

  1. I've been perusing some of your recipes & posts - it is really interesting (and I've learned about some new ingredients!) :) Thanx for stopping by my blog as well & your kind comments towards my new healthier life style!!

    ReplyDelete
  2. Thanks Conny you are welcome, I hope you will stop by again

    ReplyDelete
  3. I would hug and kiss you if you'd let me ;-). I am an Antiguan who LOVES tamarind in every form.

    And just the word "pepperpot" excites me since its my favourite dish in Antigua--though prepared very differetly on other islands.

    Thank you,
    Monique
    THE Caribbean Folklore Project

    ReplyDelete
  4. Thanks Monique for stoping by, I will be checking out your post. Will be happy to send you a jar next time I make some tamarind jam

    ReplyDelete