TAMARIND JAM
I came across a vendor selling Tamarind on 125 street and Lenox Ave in Harlem, NYC yesterday morning. Just the sight of the Tamarinds instantly rewind my life to a twelve year old girl once again. I remember buying tamarind jam during school recess. 5 cents for a tablespoonful on a piece of parchment paper. Those were the days!
The Tamarinds brought back so many memories of a tree that once stood in our yard. Our Tamarind tree was a second home. We did just about everything under its shade. I could write a book about Life Under The Tamarind Tree, but, not today. Today I am sharing with you the recipe of the Tamarind Jam I just made.
1 1/2 lb ripe tamarinds
2 cup water
3 1/2 cups brown sugar
1 cinnamon stick
1 bay leaf
2 oz ginger root coarsely chopped
Shell the tamarind. Cover with cold water and soak for 2 to three hours. Pour off the water and put the tamarind in a heavy sauce pan. Add 2 cups of water to the tamarind. Whisk for a couple of minute to loosen up the pulp. Add the cinnamon stick, bay leaf, ginger and 3 1/2 cup sugar. Stir until the sugar has dissolve and then bring to a boil over medium heat. Reduce heat to low and let the jam cook, stirring occasionally with a wooden spoon. The jam is finished once it has thickens and it know longer falls freely from the wooden spoon. Remove from heat. Remove bay leaf and cinnamon stick. Store in clean, dry, warm jar jars. ENJOY.
The Tamarinds brought back so many memories of a tree that once stood in our yard. Our Tamarind tree was a second home. We did just about everything under its shade. I could write a book about Life Under The Tamarind Tree, but, not today. Today I am sharing with you the recipe of the Tamarind Jam I just made.
1 1/2 lb ripe tamarinds
2 cup water
3 1/2 cups brown sugar
1 cinnamon stick
1 bay leaf
2 oz ginger root coarsely chopped
Shell the tamarind. Cover with cold water and soak for 2 to three hours. Pour off the water and put the tamarind in a heavy sauce pan. Add 2 cups of water to the tamarind. Whisk for a couple of minute to loosen up the pulp. Add the cinnamon stick, bay leaf, ginger and 3 1/2 cup sugar. Stir until the sugar has dissolve and then bring to a boil over medium heat. Reduce heat to low and let the jam cook, stirring occasionally with a wooden spoon. The jam is finished once it has thickens and it know longer falls freely from the wooden spoon. Remove from heat. Remove bay leaf and cinnamon stick. Store in clean, dry, warm jar jars. ENJOY.
posted by BrimstoneRecipes.com | 5:59 PM
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