Bajan Jamun Jam

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Jamun is those purple grapes the birds eat n shit on yuh cars n stains

Recipe

2 cups ripe Jamun
2 cups of sugar
1 cinnamon stick or a mince finger of ginger

Method

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.

Submit your recipe for any meal, we would love to post and share it with out community, of course we will give you full credit, email us at mybajancooking@gmail.com.

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