With its glossy golden-brown hue and irresistible sweet-and-sour flavor, tamarind jam is a delightful treat loved by both kids and adults. With just a few simple steps, you can make chewy whole tamarind jam that everyone in the family will enjoy especially during festive seasons like Lunar New Year.
How to Make Sweet and Sour Whole Tamarind Jam
Ingredients:
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1kg whole tamarind pods (choose green, plump, firm ones with a slightly grayish-green outer shell)
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800g white granulated sugar
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A pinch of salt
Step 1: Preparing the Tamarind
Start by soaking the tamarind pods in warm water mixed with a little salt for about an hour. This helps loosen the skins, making them easy to peel using a small knife.
Once peeled, soak the tamarind in lightly salted water for 3 days. This step helps mellow out the sourness of the fruit.
After 3 days, remove the tamarind, slit each pod lengthwise, and carefully remove the seeds. Then soak the seedless tamarind in fresh water for one more day to remove any lingering salty taste.
Step 2: Cooking the Jam
Begin by preparing a sugar syrup heat the sugar with a bit of water over low heat until it dissolves. Make sure the syrup level covers about two-thirds of the tamarind.
Add the tamarind to the pan and gently stir over medium heat. Avoid using high heat to prevent the sugar from burning. After about 5–6 minutes, once the tamarind has absorbed some of the syrup, remove it and place it on a drying rack.
Step 3: Sun-Drying and Curing
Dry the tamarind jam in the sun. This helps concentrate the syrup and enhances the flavor. In the evening, return the tamarind to the sugar syrup to soak overnight, then repeat the sun-drying process the next day.
Repeat this soak-and-sun-dry cycle for 2–3 days until the tamarind turns glossy, translucent, and fully infused with syrup. Finally, let the tamarind air-dry until it’s no longer sticky, then wrap and store it properly.
Step 4: The Final Result
The finished tamarind jam is chewy, slightly crisp, and bursting with tangy-sweet flavor impossible to eat just one!
Store the jam in an airtight container, away from direct sunlight. For best preservation, keep it refrigerated, where it can last up to a month.
How to Make Spicy and Sour Tamarind Jam – A Bold, Flavorful Treat
Ingredients:
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500g fresh green tamarind (choose plump, evenly sized pods that are not overly sour)
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White granulated sugar (adjust according to your taste)
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Mature fresh ginger (for a strong aroma and heat)
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Dried chili (optional: add chili powder if you prefer more spiciness)
Step 1: Preparing the Tamarind and Ginger
Start by washing the tamarind thoroughly and scraping off the outer skin. Then soak the tamarind in lightly salted water for about 1–2 days to reduce the sharp sourness. After soaking, drain and rinse the tamarind several times with clean water, then set it aside to dry completely.
Wash the ginger, peel it, and cut it into thin strips or finely mince it, depending on your preference.
Step 2: Cooking the Spicy Tamarind Jam
Mix the drained tamarind with sugar using a 2:1 ratio (tamarind to sugar). Let the mixture sit for 3–4 hours to allow the sugar to dissolve and fully absorb into the tamarind.
Transfer the tamarind-sugar mixture to a non-stick pan and cook over low heat. Once the syrup begins to simmer gently, stir continuously but gently to avoid breaking the tamarind apart or burning the sugar. When the syrup starts to thicken and coats the tamarind evenly, add the ginger and dried chili. Stir for a few more minutes to allow the flavors to infuse, then turn off the heat.
Step 3: Finishing and Storing
Allow the jam to cool completely before transferring it to a glass jar or airtight bag for storage. The finished spicy tamarind jam should have a rich reddish-brown color, a mild sourness blended with sweet notes, and a warm kick from the ginger and chili deliciously addictive with every bite.
Although it takes time to prepare and cook, the result is a perfect homemade snack that’s not only flavorful but also hygienic and safe for the whole family to enjoy.
How to Make Chewy Tamarind Jam Using an Oven
Ingredients:
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500g fresh tamarind
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Seasonings: granulated sugar, coarse salt
Step 1: Preparing the Tamarind
Start by rinsing 500g of tamarind thoroughly to remove dust and outer residue. Lightly scrape the skin, then place the tamarind in a ziplock bag and freeze it overnight. The next day, thaw the tamarind at room temperature for about an hour.
In the meantime, prepare a bowl with 1 liter of water and 2 tablespoons of coarse salt. Carefully peel the tamarind, trying not to break it, and place it into the salted water. Let it soak overnight.
After soaking, rinse the tamarind under cold water and remove the seeds. Then, soak the deseeded tamarind in cold water for an additional hour, changing the water every 15 minutes to remove excess salt.
Step 2: Marinating the Tamarind
Drain the tamarind well. Add 400g of sugar and gently mix until the sugar evenly coats all the tamarind. Cover the bowl tightly with plastic wrap and let it rest for about 6 hours so the tamarind can fully absorb the sweetness.
Step 3: Cooking and Baking
Transfer the marinated tamarind to a pan and cook over high heat, stirring continuously. Once the syrup begins to thicken, reduce to low heat and keep stirring until the mixture becomes sticky and glossy.
Next, lay the tamarind pieces on a wire rack placed over a baking tray. Dry the tamarind in the oven at 50°C (122°F) for about 1 hour to achieve a chewy texture.
Step 4: Final Product
Once done, the tamarind will have a translucent, glossy look and a rich aroma. Bite into it, and you’ll enjoy a perfect balance of sweet and tangy flavors wrapped in a soft, chewy texture—so good, it’s hard to stop at just one!
How to Make Whole Candied Tamarind Jam – Sweet, Tangy & Irresistible
Ingredients:
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1kg fresh tamarind
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Seasonings: granulated sugar, salt
Step 1: Prepping the Tamarind
Begin by soaking the tamarind pods in lightly salted water for about an hour to loosen the outer skins. Peel off the skin gently. To mellow out the tartness, continue soaking the peeled tamarind in saltwater for 3 days. Once ready, drain the tamarind thoroughly.
Carefully slit each tamarind pod lengthwise to remove the seeds while keeping the fruit as intact as possible. Then soak the seedless tamarind in clean water for another day to eliminate any remaining saltiness.
Step 2: Simmering the Tamarind in Syrup
Prepare a sugar syrup by heating sugar and water over low heat, stirring constantly. Use enough syrup to submerge about two-thirds of the tamarind.
Add the tamarind to the pan and simmer over medium heat, stirring gently to coat each piece with syrup. After about 5–6 minutes, once the tamarind starts absorbing the sweetness, remove them and place them on a drying rack.
Step 3: Sun-Drying and Re-Soaking
Sun-dry the tamarind during the day. If the weather isn’t ideal, you can dry them indoors in a well-ventilated area. At night, soak the tamarind again in the same sugar syrup to deepen the flavor.
Repeat the drying and soaking process for 2–3 days. Once the tamarind turns glossy and fully infused with syrup, do a final drying session to remove excess moisture. Store the finished pieces in an airtight ziplock bag or container.
Step 4: The Perfect Sweet & Sour Treat
The result? Soft, chewy tamarind bursting with a perfect blend of tart and sweet flavors irresistible to both kids and adults. Not only is it a delicious treat, but tamarind is also rich in vitamin C and amino acids, making it a tasty snack with health benefits.
Give this homemade candied tamarind a try you’ll be surprised how addictive it is!
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