Jamun is those purple grapes the birds eat n shit on yuh cars n stains
2 cups ripe Jamun
2 cups of sugar
1 cinnamon stick or a mince finger of ginger
Wash the Jamun well and drain.
Place the sugar and the fruit in a heavy-bottomed pan and heat on medium flame.
Within a few minutes, the sugar will melt and the fruit will release purple juices. Slowly bring the mixture to a boil.
Mash the fruit with a spoon for the seeds and the skin to separate well.
At this stage, you can choose to flavor the jam with a stick of cinnamon or ginger.
After boiling for 5-10 minutes it will turn into a thick syrup.
The mixture will continue to thicken after it cools down so do not boil it too long.
Let the mixture cool a little and strain it to get rid of the seeds and the skin. Pour the jam into a clean glass jar.
It can be refrigerated for up to a year.
Recipe Submitted by Good Old Bajan Cooking Group.
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