Bael Jam
Ingredients
Directions
Prepare the pulp
Remove all seeds and gum from the bael fruit.
Pass the pulp through a coarse sieve or strainer into a vessel, adding a little water.
Cook and bottle
Add sugar to taste and simmer over low heat for 30 minutes or until the mixture reaches jam consistency.
Let it cool and then bottle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bael fruit
- Provides the main pulp and flavour that the jam is built from.
- Sugar
- Sweetens the jam and, as it concentrates, helps it thicken and set.
The step that matters
Simmering to jam consistency. Sugar and fruit pectin set only as water evaporates and the concentration rises. Stopping too early leaves a runny jam, while cooking too long over heat can scorch the sugar and make it hard.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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