“Jamun fruit is a mixture of sweet, slightly sub acid spicy flavor that stands out even after eaten since it turns the tongue into purple color. The fruit is universally accepted to be very good for medicinal purposes, especially diabetics. The seed is also used in various alternative healing systems like Ayurveda, Unani and Chinese medicine for digestive ailments. The leaves and bark are used for controlling blood pressure and gingivitis. Wine and vinegar are also made from the fruit.” – Wikipedia source
Jamun Syrup Recipe Card
- 1 kg Jamun / Black Plum / Indian Blackberry / Nava Pazham
- 700 ml water
- 300 gms palm jaggery / karupati
- juice from 2 lemons
- Wash jamun and keep aside. Remove seeds and chop jamun into small pieces. Blend them in a mixer to smooth puree. Add water if needed and strain the puree. Take a vessel and add strained jamun puree, water and powdered jaggery. Stir well everything and switch on the flame. Once jaggery is completely dissolved, filter again to remove dust particles. Reheat the syrup on low-medium flame.
- Cook it till you get one-string consistency syrup most probably like the consistency of honey. It took me around 50 mins to get the correct stage. The time may vary depending on the pan or vessel you use to prepare the syrup. Switch off the flame and let the syrup come to room temperature. Add lemon juice and stir well. Store the syrup in a clean and sterilized jar. Keep this in refrigerator.