How to preserve Karaunda fruit harvest as a jelly or instant dessert
Ayurvedic, Vegan, Gluten-free Simple Dessert Recipe: Karaunda Jelly
Karaunda or Karonda is called Bengal currant or Christ's thorn in South India; kerenda in Malaya, nam phrom, or namdaeng in Thailand; caramba, caranda, caraunda and perunkila in the Philippines. In Lucknow we see it as a multi-purpose garden hedge that invites bees, keeps trespassers away and gives delicious fruit ready to be pickled like the Punjabi mango pickle or turned into a jelly. The Ayurvedic style of eating recommends all 6 tastes for a meal. This is my contribution for the no artificial preservative, no artificial color added sweet delight: Karonda Jelly.
I love to use my garden harvest :)
Karaunda Jelly By Anisha Sharma,
Karaunda is a tangy fruit which grows all across India. It is drought resistant shrub quite like the Moringa tree. I preserve my Karaunda harvest in the rainy season as a jelly. The simple recipe comes to me from Late Mrs Farida Abraham, my teacher for English, Cultural History, Civics, Life, and Principal, La Martiniere Girls’ College, Lucknow.
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Yield: One 400 gm Jam jar
Nutrition Facts: Rich in Calcium, Phosphorus, Iron, Ascorbic Acid and Vitamin A,
- 100gm Karonda fruit deseeded
- 1 cup of Water
- 1 cup of Raw sugar
Simmer the deseeded Karonda fruit in half a cup of water till the fruit is soft and mushy when pressed with a spatula. Add the sugar and continue cooking a low heat, stirring occasionally to avoid sticking. When the jelly looks a rich glossy red, switch off the heat. Allow it to cool a little before storing in a glass jar or plastic-lidded ceramic container. Karonda jelly is good to add to any dessert or eaten with bread, roti, poori, pancakes and cream.