- Deseed the jamun and chop finely
- Put it in a blender along with the lemon, salt and jaggery liquid and blend to a very fine paste, it should be a bright purple smooth paste
- Pour it out into a pan and bring to the boil on a high heat, then turn down to a medium heat and reduce until its reaches a jam-like consistency.
- Let it chill and store in your fridge in an airtight container.
- Serving ideas: Top a bowl of dahi or coconut yogurt and sprinkle pomegranate and pumpkin seeds. Use it to top your overnight oats jar or spread with your natural almond or peanut butter on toast. You could drizzle over fresh grated coconut, sliced banana and some sprinkled nuts on your morning chapati for a delicious breakfast!
