Tamarind Jam

Delicious fresh tamarind with nothing else but sugar, and a little bit of complementing spices and some salt, it’s got a tart and sweet flavor and goes really well as a pie filling or toasted bread slices.


  • 400g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavor, says the original)
  • 3 cups water
  • 1/2 cup brown sugar or maple syrup for a more subtle sweetness
  • 1 tsp cloves (optional)
  • 1 tsp cinnamon cardamon


  1. peel the tamarind, place in a pot over low/medium fire, add water and sugar, cardamon and ground clove.
  2. Bring to a boil, stirring frequently, until bubbles slow, and the form gradually reduces
  3.  If needed, add a little bit more water for consistency.
  4. once jam thickens, remove from the heat and transfer to a
  5. Strainer to remove the seeds, then transfer into the mason jar/s and seal immediately.
  6. let it chill to room temperature

    Pantry’s Tip: Jam can be refrigerated and stored for up to 6 weeks 


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