‘Putting Up’ event (Jams & Preserves) – 21 MayPosted on: 26th Apr 2008
Closing date for this event is 21 of May so if you want to participate visit Rosie’s website for details.
500g sweet tamarind (regular tamarind is better if like more sour flavour)
6 cups water or a little bit more
1½ cup white or golden caster sugar
Peel tamarind, place in a pot over low/medium fire, add water and sugar and cook for about an hour and half. Add a little bit more water if needed. Optionally press through the strainer to remove seeds, then place in the jars and close immediately. I did not remove seeds, we like to suck on them :)
Make about 2-3 medium jars of jam.
- To make sure that there is no air in the jar you may also pour over the top a little bit of rectified spirit, set it on fire and close the lid while the spirit is still burning (Polish way).
* To make sure that there is no air in the jar you may also pour over the top a little bit of rectified spirit, set it on fire and close the lid while the spirit is still burning (Polish way).
Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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