Bael Jam
A traditional fruit preserve made from half-ripe bael fruit, simmered with sugar to create a thick, spreadable jam. Bael (also known as wood apple) has a unique aromatic flavor perfect for preserving.
Ingredients
- 2 pounds Bael fruit, half-ripe, seeds and gum removed, pulp extracted (Choose fruit that is half-ripe for best results)
- 0.5 cup Water (For helping to pass pulp through sieve)
- 2 cups Sugar (Adjust to taste depending on sweetness of fruit)
More recipes using Bael fruit
Indian
Bael Preserve
A traditional preserve made from bael fruit (wood apple), simmered in sugar syrup until it develops a rich light brown color. The fruit must be slightly underripe to maintain firm slices during cooking.
Indian
Candied Bael
A traditional candied fruit made from bael (wood apple), simmered in sugar syrup and sun-dried to create crystallized slices. This preserved fruit has a sweet, aromatic flavor and chewy texture.
Instructions
- 1Cut the half-ripe bael fruit open and carefully remove all seeds and gum from the pulp. Discard the seeds and gum.
- 2Pass the bael pulp through a coarse sieve into a preserving pan, adding a little water to help push the pulp through. Use the back of a spoon to press the pulp through the sieve.
- 3Add sugar to the sieved pulp in the preserving pan. Stir to combine. Taste and adjust sugar quantity if needed.
- 4Place the pan over low heat and simmer gently, stirring occasionally to prevent sticking, for 30 minutes or until the mixture has thickened to a jam consistency. The jam should coat the back of a spoon.
- 5Remove the pan from heat and let the jam cool completely to room temperature. This will take about 1 to 2 hours.
- 6Once completely cooled, transfer the jam into clean, sterilized glass jars or bottles. Seal tightly and store in a cool, dark place or refrigerate.
