Recipe Information
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Yield: About 3 small jars
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Prep Time: 20 minutes
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Cooking Time: About 40 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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350 g tamarind pulp (seedless, compressed block)
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1.5 litres boiling water
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Granulated sugar (measured after straining)
Step-by-Step Method
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Soften the tamarind
Place the tamarind pulp into a heatproof bowl. Pour over the boiling water and leave to soak for 20 minutes, stirring occasionally to help the pulp loosen. -
Simmer the mixture
Transfer the soaked tamarind and liquid to a saucepan. Bring gently to the boil, then reduce to a steady simmer. Cook for 15 to 20 minutes until fully broken down. -
Strain the liquid
Pour the mixture through a muslin-lined sieve into a bowl, pressing gently to extract the liquid but avoiding forcing thick sediment through. Discard the solids. -
Measure and sweeten
Measure the strained liquid. For every 600 ml of liquid, add 450 g granulated sugar. Pour both into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Tamarind thickens quickly once boiling, so stay close to the pan.
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The flavour mellows and rounds out after a few days of storage.
Serving Suggestions
Serve with toast, spoon alongside cheese boards, or use as a glaze for roast vegetables or meats.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
