Tamarind Jam Recipes

Steps:

• Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
• Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
• Blend outer casings with juicy pulp in an electric blender.
• Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Remove from heat and let cool, about 2 hours.
• Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

Steps:

• Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using 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.
• Store in the refrigerator.

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
• Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.