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.
Ingredients
- 4 medium fruits Bael fruit (wood apple), slightly underripe (Fruit should be less than half ripe to ensure firm slices)
- 4 cups Sugar (For making strong syrup)
- 2 cups Water (For making syrup)
- 8 cups Cold water (For soaking sliced fruit)
More recipes using Bael fruit
Indian
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.
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 slightly underripe bael fruit into firm slices approximately 1/4 inch thick. Carefully remove all seeds and the gum surrounding them.
- 2Immediately throw the prepared slices into a bowl of cold water as you work. Keep all slices submerged until all the bael fruit is prepared.
- 3In a large heavy-bottomed pot, combine sugar and water. Heat over medium heat, stirring until sugar dissolves completely to create a strong syrup.
- 4Remove the bael slices from the cold water and drain well. Add the drained fruit slices to the hot sugar syrup.
- 5Reduce heat to low and simmer the fruit in the syrup for 30 minutes, or until the fruit has become a rich light brown color. Stir occasionally to ensure even cooking.
- 6Remove the pot from heat and allow the preserve to cool completely to room temperature.
- 7Transfer the cooled preserve to sterilized bottles or jars, ensuring that all fruit slices are well covered with syrup. Seal tightly and store in a cool, dark place.
