Jamun Jelly (Java Plum Jelly)

Ingredients

• 5 pounds Jamun (Java Plums), large and ripe (Originally '5 seers'. Choose large, black, ripe fruit.)
• 2 cups Water (Originally '1 seer'. Used for extracting the juice.)
• 2 cups Granulated sugar (Quantity estimated based on standard jelly ratios (approx 1 lb sugar per pint of juice) as original text is unclear on sugar weight.)
• 1 teaspoon Lemon juice (Originally '1 small spoon'.)

Instructions

1. 1Wash the Jamun (Java Plums) thoroughly to ensure they are completely clean.
2. 2Place the cleaned fruit in a non-reactive pot (stainless steel or enamel-lined; originally 'tinned vessel'). Add the cold water, cover the pot, and place it over low heat. Simmer gently until the fruit breaks down and yields about 2 cups (1 seer) of juice.
3. 3Remove from heat. Wet a thick cloth and wring it out, then use it to strain the juice into a clean vessel. Squeeze gently to extract the liquid but avoid forcing pulp through if you want a clear jelly.
4. 4Clean the original cooking pot thoroughly. Return the strained juice to the pot. Add the sugar and lemon juice. Place over high heat (originally 'hot charcoal embers') and boil vigorously.
5. 5Continue boiling until the mixture reduces to exactly half its original volume (approx. 1 cup or 'half a seer'). The jelly should be thick. Immediately remove from heat and pour into a ceramic or china vessel.
6. 6Let the jelly sit for a short while. If a film or scum forms on top, carefully remove it. Once completely cold, pack into sterilized jars. The final product will be very firm and weigh approximately one pound.