Bael Jam
Ingredients
Directions
Prepare the pulp
Remove all seeds and gum from the bael fruit.
Pass the pulp through a coarse sieve into a preserving pan, adding a little water.
Cook and bottle
Add sugar to taste and simmer over low heat for 30 minutes or until it 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 pulp that thickens and gives the jam its flavour.
- Sugar
- Sweetens the jam and helps it set to a spreadable consistency as it cooks.
The step that matters
Simmering to jam consistency. Simmering over low heat drives off water so the pectin and sugar concentrate and set the jam. Stopping too early leaves it runny, while cooking too long can scorch the sugar and make it stick.
“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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