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How to Make Tamarind Jam, Candy, Paste, Balls

This is an interesting blog about tamarinds (sampalok). I love to eat this when I was a kid.

Tamarind Candy

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.

Original Source: http://www.mixph.com/2008/03/how-to-make-tamarind-jam-candy-paste-balls.html

Tamarind Jam


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

How to cook:

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.

Tamarind Paste

1. Cook ripe fruits in a small amount of water until soft.
2. Process through a sieve to remove skins and seeds and to make the texture soft and fine.
3. Boil pulp with or without added sugar and/or spice. The usual proportion is one part sugar to two parts of pulp by weight. Spice like cinnamon, clover, allspice, ginger, and nutmeg are added at a proportion of 1% each.
4. Stir the mixture constantly. Reduce heat as the mixture thickens, to permit slow cooking.
5. Spread the paste in a pan and dry it until a solid consistency is reach.
6. Cut paste into squares or any desired shape.
7. Roll them in granulated sugar wrap in cellophane or glycine paper.

Candied Tamarind


* Ripe tamarind 100 pc
* Sugar
* water

How to cook:

1. Peel whole ripe tamarind and arrange well in a deep enamel basin.
2. Prepare syrup by using one part and one part water. Pour syrup while hot to cover tamarind.
3. Allow tamarind to soak in one day.
4. Drain off syrup and cover with freshly prepared syrup made of two parts sugar and one part water.
5. Soak for two to three days.
6. Continuously change the syrup until the tamarind becomes sweet enough.
7. Carefully arrange sweetened tamarind in racks and dry. 10. Cover screen wire to keep off insects.
8. Finish the drying in an oven or solar drier at low temperature.
9. Wrap individually.

Tamarind Balls


* Tamarind 226 g (1 cup)
* Sugar 452 g (2 cups)
* Sweet potato (boiled and washed) 452 g (2 cups)
* Salt 28 g (1/8 cup)
* water 474 ml (2 cups)

How to cook:

1. Mix the above ingredients and cook mixture over moderate fire with constant stirring until the mixture becomes very thick and can be shaped into balls.
2. Transfer to sugared board.
3. Form into balls and roll into sugar.
4. Wrap in cellophane.

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