2 ways to make sweet and sour tamarind jam at home, irresistible to eat

Prepare Raw Tamarind

Wash 1kg of raw tamarind thoroughly and let it drain. Place the tamarind in a plastic bag or food container and put it in the freezer overnight.

Take the tamarind out, thaw for about 2 hours. Use a knife to peel the tamarind. Prepare a bowl with 1 liter of water, add 1 tablespoon of salt, stir well, and soak the peeled tamarind for 1 hour.

Use a knife to make a cut on the left side of the tamarind, remove all the seeds, and then put it back into the bowl of salted water. After removing all the seeds, rinse the tamarind with clean water 4 – 5 times to reduce the salty and sour taste, then let it drain.

Marinate Fresh Tamarind

Place the tamarind in a bowl, add 500g of sugar, and mix well. Cover the bowl tightly with plastic wrap and marinate the tamarind for 6 hours.

Making tamarind jam

You open the marinated tamarind. Place a pan on the stove, add the tamarind soaking syrup into the pan, and turn the heat to high. When the liquid boils, lower the heat; at this point, the syrup has thickened and has a light brown color.

Add all the tamarind, stirring continuously for 10 minutes to let the syrup soak in.

Add 1 teaspoon of ground chili, 1 teaspoon of salt, and stir well. Let it cook for another 5 minutes before turning off the heat.

Remove the tamarind onto a rack, placing a tray underneath, and sun-dry for about 3 – 4 hours until the tamarind is dry. Then bring the tamarind in and arrange it on a plate to enjoy!

Finished product

The tamarind jam after completion is very fragrant and chewy, with a sweet and sour, spicy and salty taste that is just right. This will be a favorite snack for the whole family!

Prepare Fresh Tamarind

Put 500g of tamarind into a basin of water to wash clean. Place the tamarind in a zip bag (or plastic bag) and put it in the freezer overnight.

Take the tamarind out to thaw for about 1 hour. Prepare a basin with 1 liter of water, add 2 tablespoons of rock salt. Carefully peel the tamarind so that it does not break, then place it in the saltwater basin and let it sit overnight.

Change to fresh water, rinse the tamarind briefly with cold water, and start to separate the seeds. Use the pointed tip of the knife to cut into the side of the tamarind, skillfully separating all the seeds. Soak the tamarind in cold water for 1 hour, changing the water every 15 minutes.

Fresh Tamarind Marination

Take the tamarind out into a bowl and let it drain. Marinate the tamarind with 400g of white sugar, mixing well. Use plastic wrap to cover the bowl tightly and marinate for 6 hours.

Making Tamarind Jam

Put a pan on the stove, add the marinated tamarind, and set the heat to high until the liquid thickens, then reduce to low heat. Stir continuously for even absorption, and when the tamarind becomes thick and turns brown, turn off the heat.

Place the tamarind on a rack, put a tray underneath, and place it in the oven to dry at 50 degrees Celsius for 1 hour. When the tamarind is dry, arrange it on a plate and enjoy!

Final Product

The tamarind jam after completion has a fragrant aroma, translucent flesh, chewy texture, with a sweet and sour taste that is irresistible!