[Healthy] Ayurvedic Bael Fruit Jam for Ekadashi

Ingredients

• 1 Bowl – Bael Fruit Pulp (smooth and strained)
• 1 Bowl – Jaggery or Sugar (equal ratio to the pulp)
• 2 Pieces Cinnamon (Taj)
• 1 tsp – Cardamom (Elaichi) Powder
• 1 tsp – Lemon Juice

Steps

1. First, break open the ripe Bael fruit and scoop out the pulp. Add a little water, mash it thoroughly with your hands, and pass it through a strainer to separate the seeds and fibers, obtaining smooth, clean pulp.
2. Transfer this pulp along with the jaggery/sugar into a heavy-bottomed pan and start cooking on a low flame, stirring continuously.
3. Once the mixture is cooked to a semi-thick consistency, drop in the cinnamon pieces, mix well, and continue to cook.
4. ​As the jam thickens further, sprinkle the cardamom powder and stir it into the mixture completely.
5. ​When the jam becomes perfectly thick, glossy, and starts leaving the sides of the pan, stir in the lemon juice and turn off the gas.​
6. Let it cool completely before transferring it into a clean, sterilized glass jar.