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Spicy Star Fruit (Carambola) & Herb Infused Jam | Karmbalache Thikshe Lehya
Author: Shireen Sequeira
Ingredients
  • 500 grams (4 big) star fruit/carambola
  • 75 grams rock sugar/sugar candy
  • 1 tablespoon honey
For the spice blend:
  • 1 inch dry ginger (shoonti/saunth)
  • 5 peppercorns
  • 1/2 inch piece of licorice (root of the Glycyrrhiza Glabra)
  • 1 long pepper (Piper Longum see notes for local Indian names)
Instructions
  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
Recipe 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.