Karmbalache Thikshe Lehya ~ Spicy Star Fruit (Carambola) & Herb Infused Jam

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Karmbalache Thikshe Lehya ~ Spicy Star Fruit (Carambola) & Herb Infused Jam
Prep time: 15 mins | Cooking time: 45 mins | Yield: 9-10 tablespoons worth of jam-like mixture.

Ingredients:

• 500 grams (4 big star fruits)
• 75 grams rock sugar/sugar candy
• 1 tablespoon honey

For the spice blend:

• 1″ piece of dry ginger (shoonti/saunth)
• 5 peppercorns
• 1/2″ piece of licorice (root of the Glycyrrhiza Glabra)
• 1 long pepper (Piper Longum) see notes for local Indian names

Method:
1. Wash the star fruit well, trim the ends and roughly chop them up. Transfer to a mixer grinder, add 1/4 cup water and grind it. Strain the liquid into a bowl. Discard the roughage (kojanti)
2. Grind all the ingredients mentioned under ‘For the spice blend‘ to a fine powder. Mix this powder into the strained star fruit liquid/juice.
3. Place the mixture into a heavy based pan/kadai, add the sugar candy and cook till the mixure thickens (it could take anywhere between 30-45mins). Please have patience as the time taken for such medicines is a lot but it is worth in the end. Do not be tempted to cook the mixture on a high heat or you’ll end up scorching it.
4. When the mixture thickens and reaches a jam like consistency (or that of very thick honey) remove the pan from the heat. Stir in the honey.
5. Using a clean spoon, fill a clean, sterilized jar with the prepared mixture. Cover the jar with the lid (this helps create a seal) and let the jar cool down completely for a few hours. When you remove the lid you will hear a ‘pop’ sound. This indicates that the canning process has been done properly.
6. This preparation is very beneficial during colds. Have a small portion (1/4tsp) to relieve a soar throat. Use a clean and dry spoon every time. If prepared hygienically it should last a couple of months. Refrigerate for a longer shelf life

Notes:
1. Rock sugar is also known as koday sakker in Konkani, kallu sakkare in Kannada and mishri in Hindi
2. Licorice is also called as goday kasth in Konkani and mulethi/jethimadhu in Hindi
3. Long pepper (piper longum) is also called as Indian long pepper, ‘Ipli’ in Konkani and pipli in Hindi)
4. This recipe is for a small quantity, however you can make a bigger batch by doubling or tripling the recipe. Make sure you use a large, wide based vessel.