Tamarind Jelly
This unique preserve transforms fresh, tangy tamarind into a clear, ruby-hued jelly with a perfect balance of sweet and sour notes. The traditional method involves slow-simmering tamarind extract with sugar until it reaches a glossy, set consistency, creating a sophisticated condiment. It serves as an excellent accompaniment to savory dishes, roasted meats, or simply spread on buttered toast for a distinctively tart treat.
Ingredients
- 1 pound Fresh tamarind (seeded) (Originally '1 sher'. Use fresh, light-colored tamarind, not old black tamarind.)
- 2 cups Cold water (Originally '1 sher'. Used for soaking.)
- 2 1/2 cups Granulated sugar (Originally '1 1/4 sher'. Adjust slightly based on tartness of tamarind.)
Instructions
- 1Take fresh, seeded tamarind (ensure it is new and not old/blackened) and wash it thoroughly. Place it in a non-reactive vessel with the cold water and let it soak for 4 to 5 hours.
- 2After soaking, mash the tamarind thoroughly with your hands. Strain the mixture through a tinned sieve or a clean cloth into a non-reactive pot (tinned copper or stainless steel). Discard the fibers and seeds.
- 3Add the sugar to the strained tamarind liquid. Place the pot on low heat. Stir continuously using a wooden or silver spoon (do not use iron or aluminum). As the mixture simmers, skim off any scum or foam that rises to the surface.
- 4Continue cooking until the mixture thickens. Check frequently; the jelly is ready when it has reduced to exactly one pint (approx 2 cups). Do not reduce it too much or too little. Remove from heat and allow to cool; it will set into a jelly as it cools.