Kalo Jaam Bengali Black Plum Fruit Preparation

Method

1. 1

   Wash and deseed the jamun: Wash the fresh jamun thoroughly. The deep purple skin will stain your fingers — this is normal and the stain fades after washing. Remove the seeds: press each jamun firmly to split it open, remove the central seed and discard. Keep only the flesh and skin. You should have about 400 g of seeded flesh.

2. 2

   Place in a pot: Add the seeded jamun flesh to a heavy pot. Add 2 tbsp water and the grated jaggery.

3. 3

   Cook on medium heat: Heat on medium, stirring gently. The jamun will release a lot of their own purple juice as they heat. The jaggery will dissolve into this juice.

4. 4

   Cook down stirring regularly: Cook on medium heat, stirring every 2 to 3 minutes, for 15 minutes. The jamun flesh will break down progressively and the mixture will turn from a loose, juicy purple mass to a thicker, jammy consistency.

5. 5

   Add spices: Add cardamom powder, black salt and roasted cumin powder. Stir well.

6. 6

   Test for set: Drop a small amount on a cold plate. It should set to a soft, spoonable jam consistency within 30 seconds. If still liquid, cook 5 more minutes.

7. 7

   Cool: Remove from heat. Cool to room temperature.

8. 8

   Serve fresh or as preserve: Serve as a fresh dessert in small bowls, or store in glass jars and refrigerate for up to 1 week.

9. 9

   Alternative raw serving: Fresh jamun are also eaten raw with just a sprinkle of black salt and cumin powder — this raw version is the most common way Bengali children eat jamun from street vendors.

10. 10

    Serve with yogurt: The jamun jam pairs beautifully with plain yogurt — the tartness of the fruit and the tangy yogurt complement each other.

11. 11

    Note: Kalo Jaam (kalo = black, jaam = jamun/Java plum) is one of the most distinctively Bengali summer seasonal fruits — sold by street vendors in Kolkata from May to July under the shade of old jamun trees. The deep purple juice that stains the mouth and fingers is a Bengali childhood memory. Fresh jamun with black salt is one of the most common street snacks of summer Kolkata. The jam preparation is a way of preserving the seasonal fruit.