I made this tamarind jam out of sweet tamarind but regular, sour tamarind like the one found in the Caribbean would work here better, if you like tangy flavours.
- 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, cook some more.
- Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
- I did not remove seeds as we like to suck on them.
Makes 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).
If you are looking for more tamarind recipes, take a look at Dominican Tamarind Balls or Carrot Soup with Tamarind and Coriander Pesto Bread.