How to Make Tamarind Jam

Why Process Tamarind Fruits?

  • The fruit is high in protein, carbohydrates, potassium, phosporous and calcium and is a source of iron, vitamin C, thiamine and niacin.
  • Processing increases the shelf-life of the fruit.
  • Processing adds value and increases income.


  • Tamarind pulp 226 g (1 cup)
  • Sugar 226 g (1 cup)
  • Water 711 ml (3 cups)


  1. Ripe fruits are peeled and the seeds removed.
  2. The fruits are mashed. To one part of the mash add 1 part sugar. Boil mixture gently until thick. To avoid unnecessary caramelization, kalamansi juice is added.
  3. While still hot, pack in well sterilized jars and seal tightly.

source: DOST-Region X

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