Jamun Muramba

Ingredients

• 250 gr ripe jamun (Indian blueberry)
• 1/2 lemon juice
• Pinch salt
• 1/4 teaspoons cinnamon
• 1 tablespoon Sugar

Steps

1. Wash the jamun thoroughly, wipe dry and set aside. Put them in a medium-sized bowl and mash well to remove the seeds. After removing the seeds, use a mixer to blend the pulp.
2. Put the pulp into a nonstick pan after heating the pan, and cook for about 2 minutes on low heat. Stir occasionally.
3. Stir sugar, a pinch of salt and a little cinnamon powder into the cooked pulp, stirring continuously. After about 4 minutes, it will become slightly thin. Switch off the heat before mixing in the lemon juice well.
4. Allow the mixture to cool completely, then transfer the Jamun Murabba to an airtight jar and store properly. It is ready to enjoy.