Appon's Thai Food Recipes

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Tamarind Jam ( Ma Kam Gurn )


Tamarind, especially unripe tamarind makes an excellent preserve. It has a very sour flavour, if you reduce the sugar you get a very tart marmalade-like preserve, but here I've included enough sugar to bring it to sweetness. Add the pinch of salt, it improves the flavour enormously.

180 gms Sour Tamarind (Remove the seeds & skin)
100 gms Sugar
5-6 Tablespoons Water
A Pinch of Salt

1. Mix all the ingredients together and blend it until smooth.
2. Place a plate in the freezer, this will be used to test the jam.
3. Put it in a saucepan, and bring to the boil, stirring and boiling to reduce the liquid.
4. We want a thick jam, to check if it's thick enough, spoon a little onto the cold plate straight from the freezer. Let it cool (or put it back in the freezer for a few minutes). Push it with your finger to make sure it's the right consistency.
5. Spoon it into a jar and leave to cool.

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This page contains a single entry from the blog posted on February 3, 2008 4:13 PM.

The previous post in this blog was Tamarind Kernels (Met Macam Kuer).

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