Hog Plum Jam
This traditional Gujarati preserve transforms tart, yellow hog plums (amra) into a translucent, ruby-hued jam with a perfect balance of sweet and sour notes. The fruit is gently simmered until tender, then cooked with sugar until the syrup thickens and the pulp achieves a jewel-like consistency. A historical method of sealing with olive oil-dipped paper ensures the jam's longevity, though it can also be prepared with fresh apricots for a delicate stone fruit variation.
Ingredients
- 1 1/2 pounds Hog plums (Amra) or Apricots (Use ripe, pale pinkish hog plums or fresh apricots.)
- 8 cups Water (Originally '2 seers'. Used for boiling the fruit.)
- 1 pound Sugar
- 1 tablespoon Olive oil (For historical preservation method (dipping paper covers).)
- 1 large egg white Egg white (For historical sealing method. Optional if using modern canning lids.)
Instructions
- 1Select ripe hog plums (amra) that have a pale pinkish hue. Remove the stems and wash the fruit lightly. If using apricots instead, wash them and cut them lengthwise into two pieces, keeping the skins on.
- 2Place the fruit in a non-reactive pot (originally a tinned vessel) and add the cold water. Cover the pot and place it over low heat (embers). Simmer until the fruit becomes completely soft and tender.
- 3Remove the pot from the heat. Carefully drain the cooking liquid into a separate crockery bowl and reserve it. Transfer the soft fruit to a sieve. Press the fruit through the sieve to separate the pulp from the stones (seeds). Discard the stones.
- 4Return the reserved cooking liquid and the fruit pulp to a clean non-reactive pot. Add the sugar and mix well. Place the pot back over low heat, uncovered. As it cooks, skim off any scum that rises to the surface. Continue cooking until the fruit pieces absorb the syrup and turn red/translucent.
- 5Once the fruit is red and the consistency is jam-like, remove from heat. Transfer the fruit solids into glass jars first, then pour the remaining syrup over them. Allow to cool completely. For historical sealing: Cut round pieces of white paper to fit the jar opening, dip them in olive oil, and place 2-3 layers directly on top of the jam. Cover the jar mouth with another piece of paper and seal the edges with egg white to make it airtight. (Note: For modern safety, use sterilized jars and standard canning lids processed in a water bath).
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