A great source of Vitamin C, this fruit when seeded and blended with some honey makes an excellent immunity booster drink.
Serves 2-3
15-20 jamuns, washed in warm salt water
2 Tbsp honey
Grate the jamuns to seed them, then blend them with honey to form a puree. Add water depending on how thick you like it.
You can also modify this to an Amla/ Indian gooseberry and jamun jam, and preserve it in the refrigerator for a few weeks. For this I take the jamuns and gooseberries in equal quantities.
For the preserve
2 cups whole gooseberries
2 cups whole jamun
1/2 cup jaggery/brown sugar or honey
Cook them in 5 cups water, bring it to a rolling boil until the gooseberries split open. Turn off the heat and cool. Seed them and purée to a fine paste. Pour the purée into a pan and cook for 5-7 minutes on medium heat. Add honey and stir. Let the mixture cool. Then refrigerate.
We add a spoon of this preserve to a cup of warm water every morning and have it as tea. Its so soothingly refreshing. Drink away!