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Tamarind Jam

Tamarind Jam created by Leahs Kitchen

ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

  • 500 g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original)
  • 6 cups water (or a little bit more)
  • 1 12 cups golden caster sugar or 1 1/2 cups honey, for more subtle sweetness
  • 1 dash ground cloves (optional)

directions

  • Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.
  • Add a little bit more water if needed.
  • Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
  • Store in the refrigerator.
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RECIPE MADE WITH LOVE BY

@UmmBinat
Contributor
@UmmBinat
Contributor
"ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant."
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  1. Leahs Kitchen
    Tamarind Jam Created by Leahs Kitchen
    Reply
  2. Leahs Kitchen
    Tamarind Jam Created by Leahs Kitchen
    Reply
  3. Leahs Kitchen
    Tamarind Jam Created by Leahs Kitchen
    Reply
  4. Leahs Kitchen
    Love it! Easy to make and delicious. I cut the recipe in half and used about a 1/2 lb of tamarind pods. I believe they were the African/West Indian kind since they had on average about 4-6 seeds in each pod. I didn't have golden caster sugar so I used half honey and half white sugar, though I'm sure it would have been even better with the caster sugar. It seems like it would also turn out well with brown sugar. I enjoyed this for breakfast on toast, and then again for supper. Thanks!
    Reply
  5. UmmBinat
    ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.
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