Freshly picked jamuns, slow-cooked with love in a traditional village kitchen 💛🍇 part -2

Ingredients

• 1 kg Jamun (Jujube Fruit) (firm, not overly soft; wash and dry thoroughly)
• 1 kg Granulated Sugar (equal weight to jamun for proper syrup consistency)
• 2 Tbsp Cooking Oil (used to lubricate the knife for clean cuts)
• 1 tsp Black Salt (Kala Namak) (adds a subtle sulfurous tang)
• 1 tsp Rock Salt (Sendha Namak) (provides a mild salty balance)
• 1 tsp Roasted Cumin Powder (gives a warm, smoky aroma; can be homemade by dry‑roasting cumin seeds)

Instructions

1. Select and Prepare Jamun

   Wash the jamun thoroughly, pat dry, and pick only firm fruits. Using a sharp knife, poke three small holes in each jamun to allow the sugar syrup to penetrate fully.

   Time: PT10M

2. Layer Jamun and Sugar

   In a wide, clean bowl, arrange a layer of jamun, then a layer of equal‑weight granulated sugar. Continue alternating until all jamun and sugar are used. Cover and place the bowl in direct sunlight for two days, stirring once a day, until the sugar has fully dissolved into a syrup.

   Time: PT48H

3. Cut Jamun for Cooking

   Lightly oil the knife blade, then cut each jamun in half (or quarters) to speed up the cooking process. Transfer the jamun pieces and the syrup into the stainless steel pot.

   Time: PT5M

4. Slow Cook the Murabba

   Place the pot on a low flame. Cook, stirring gently every few minutes, until the jamun become soft and the syrup thickens to a glossy, slightly viscous consistency (about 45‑60 minutes). Keep the heat low to avoid burning.

   Time: PT1H

   Temperature: Low flame

5. Add Spices

   Stir in black salt, rock salt, and roasted cumin powder. Cook for an additional 5 minutes so the spices meld with the syrup.

   Time: PT5M

   Temperature: Low flame

6. Cool and Jar

   Turn off the heat and let the murabba cool to warm‑room temperature. Then spoon the jamun and syrup into sterilized glass jars, leaving about ½ cm headspace.

   Time: PT15M

7. Sun‑Dry the Jars

   Place the sealed jars in direct sunlight for 3‑4 days (about 96 hours). This step helps the murabba develop a deeper flavor and extends shelf life.

   Time: PT96H

Nutrition Facts

Calories

50

Protein

0 g

Carbohydrates

13 g

Fat

0 g

Fiber

1 g