Homemade Jamun Fruit Jam Recipe | Easy Plum Jam | Black Berry Fruit in India

Jamun Fruit Jam is a delicious and easy jam recipe. Seasonal Fruits preserved in sugar are mentioned way back in the Jataka Tales and part of our food culture. (Reference link below).
This fruit jam is made of Jamun and unrefined cane sugar. Jamun is also referred to as Jaam, Jambhul, Java Plum, Indian Black Berry or Black Plum.
Ingredients:
250 gms Jamun
75 gms raw cane sugar
1 teaspoon lemon juice
1/4th Cup Water
Please follow the instructions closely in the video for the perfect jam! Do comment for any further inputs. Would be glad to reply soon. Also dont forget to subscribe for more native recipes.
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/ @ancientfoodculture
Jataka Tale Link (Fruit preserved in sugar)
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[@hansaahuja9361]

excellent recipe....nice explanation...sweet voice...keep it up mam🤗🤗

[@AncientFoodCulture]

Thank you for your kindness...regards

[@celebrate1234]

Thanks a lot .. well explain 😊🤗

[@AncientFoodCulture]

Most welcome 😊

[@HowToCookWithLook]

very nice.tasty and healthy as well

[@AncientFoodCulture]

Thank you so much

[@annap.8237]

I will do this now, this month we have many java fruits. Thanks for recipe

[@AncientFoodCulture]

You are welcome. Hope you relish it.

[@vijayalakshmisundararajan1751]

Super didi 👍

[@ajaykamboj8321]

What is the reason to add sugar? Can we add sugar alternative as sweetener? Does it act as preservative? Do we need to add preservative?

[@AncientFoodCulture]

I used sugar as I was inspired by the story in the tipitaka which talks about jambu preserved in sugar. You can find the link in the description. The tipitaka speaks of 3 forms of processing sugarcane... Molasses, jaggery and a form of unrefined crystal sugar. Have used khandsari. You can experiment with other sweetners. This is more an instant jam with less sweetner.

[@narendravispute8567]

Nice video👌👌👌

[@AncientFoodCulture]

Thanks

[@funforall1271]

Very delicious

[@AncientFoodCulture]

Thanks a lot

[@jigllipuff1111]

I'm going to make it in huge quantity my question is what are the other ways of de seeding because doing as u said will take a lot of time as well i won't be able to get all the pulp. Can i just boil them until they soften and then cool it down and remove the pulp using hand ??

[@AncientFoodCulture]

Chop before hand or remove manualy after boiling. Both messy. Let me know which works best for you.

[@HoneyDiary1849]

Great 👌

[@AncientFoodCulture]

Thanks for liking

[@niteenrk411]

Yummy Jamun Jam.

[@AncientFoodCulture]

Thank you!

[@aashikitchenfoods3159]

Amazing video

[@AncientFoodCulture]

Glad you think so!

[@DutchFilipinaDanika]

I would like to jamun fruit jam looking good taste

[@AncientFoodCulture]

Try it

[@susananil9344]

Good video pls explain in malayalam

[@G3O.On3]

I will try this but I think I will use less sugar. Thank you

[@AncientFoodCulture]

Yes do try. Dont lessen sugar too much though for some is needed for the jam like consistency.

[@vinutharao9801]

Niçe recipe ma'am. Can we steam the jamun fruit to remove seeds instead of boiling them in water?

[@AncientFoodCulture]

Don't think that will work Vinutha. This boiling helps disintegrate the pulp fully making seed removal rather easy.

[@vinutharao9801]

@@AncientFoodCulture ohok. I thght adding water may bring down the shelf life of the jam.

[@AncientFoodCulture]

That point of view is a new perspective... try it out and let me know how it turns out and how long jam lasts.

[@vinutharao9801]

@@AncientFoodCulture sure. Will let you know.

[@vinutharao9801]

@@AncientFoodCulture hi. Tried steaming n then removing pulp. Came out well. Rest your procedure of making jam. Stays good outside for a week. Later to be kept in fridge. Thank you for the recipe. It's been 15 days now. Still good in fridge.

[@goutamgiri2076]

very very nice

[@AncientFoodCulture]

Thank you!

[@kumarnirup]

Can we substitute sugar with palm jaggery and still get the same consistency?

[@AncientFoodCulture]

Someone in the comments tried with sugarcane jaggery and it worked well. Try in a small quantity with palm jaggery and let me know how it worked out. Am not sure about the glaze or consistency but will be delicious nonetheless.

[@aakarshagarwal512]

After how much time do we have to add lemon juice after turning off the gas?

[@AncientFoodCulture]

You can add it immediately Aakarsh

[@chuchusworld7757]

Super voice

[@AncientFoodCulture]

Thank you.

[@nilampatel2865]

What we can do for store it for longer periods like 2-3 months?

[@AncientFoodCulture]

That would need large quantity of sugar. 1:1 proportion fruit and sugar.

[@durrainbarrett538]

How long does it take for java plum (jamun) to produce fruit?

[@AncientFoodCulture]

I haven't grown one myself but from what i understand its a range if 6 to 10 years. Its a pretty huge tropical tree.

[@karthikmarigowda7053]

Can we use jaggery instead of sugar mam??

[@AncientFoodCulture]

Some people who commented had success with jaggery. You can try though the texture and taste is bound to be different.

[@vaddikishorereddy4090]

How many months it can be preserved

[@AncientFoodCulture]

This is more an instant jam that lasts a few days. For longer preservation sugar quantity needs to be much more.

[@maahiproperties7519]

Is this good for 6 months baby boy

[@AncientFoodCulture]

Better to check with nutritional experts or pediatrician to be sure Mahi. Babies post 6 to 8 months can be given fruit puree as far as i know.

[@sanjayshah2507]

What are the preservatives for this jams or chutneys plz tell

[@AncientFoodCulture]

This is an instant jam. Lasts few days in refrigerator.

[@ArunKumar-bs9nl]

Was it desi type or hybrid ....????

[@AncientFoodCulture]

I used the desi and locally available ones.

[@darshanbakki4162]

Can I do this with jaggery

[@AncientFoodCulture]

Yes you can try Darshan. You may not get the same glaze but it should be delicious nonetheless. Let me know how it turns out with jaggery.

[@darshanbakki4162]

@@AncientFoodCulture It was tasty, but was slightly sour.. Because our Jaggery is little bit sour..

[@AncientFoodCulture]

Did you get a glaze with the jaggery? Like a sugary jam? Thank you for taking the time out to respond Darshan.

[@darshanbakki4162]

@@AncientFoodCulture ya, it was glazy...

[@Flowersandfood]

Hi....can u please tell me alternative for sugar as I want to make this for my father and he is having diabetes...

[@AncientFoodCulture]

I really am not qualified to answer this. It is the sugar which gives the jam like texture. Even the most natural forms of sugar like dates, palm sugar, honey etc are known to influence blood sugar levels so best to check with a Diabetologist.

[@bazsandhu4467]

U can probably add banana to make thick

[@fastdrive2948]

Can u show this recepi without sugar

[@AncientFoodCulture]

Try this with a paste made of dates soaked in warm water for an hour. Can use a mix of raisins and dates. do try and let me know.

[@prabhaxaxa6359]

@@AncientFoodCulture how many dates needed to make it equivalent to sugar you used?

[@shantiarunkumar4916]

Can I add jaggery instead of sugar?

[@AncientFoodCulture]

You can try and also let me know for benefit of others. Should be ok for an instant sweet spread but may not be a jam like texture and consistency.

[@ssunrixxe6324]

Instead of lemon juice, can i use calamansi juice?

[@AncientFoodCulture]

You can try with Calamansi.

[@ssunrixxe6324]

@@AncientFoodCulture Oh okay, thank you! 🥰

[@akshaykalaskar1633]

While cooking do jammun pulp stick to wall of the vesicle ?

[@AncientFoodCulture]

Yes correct.. while stirring it starts coating the sides of pan.

[@shreya_mbhutra478]

What about pulp ?

[@AncientFoodCulture]

Not clear about the question. The pulp when cooked with sugar becomes like jam.