Jamun/Indian Blackberry Chia Jam#SundayFunday

Jamun/Indian Blackberry is summer fruit and love eating it. Wanted to make a jam so made this with chia seeds. A delicious jam. 

Jamun, or Indian blackberry, is highly regarded for its benefits to diabetics, stomach pain, arthritis, certain digestive issues, and diabetes. Improvement in the hemoglobin level of the blood. It contains compounds like jamboline and jambosine that help regulate blood sugar levels.

Ingredients2 Tablespoons Chia seeds
4 Tablespoons Water
1 Cup Water
1 Cup De Seeded Jamun
½ Cup Sugar

Method

Soak chia seeds in 4 tablespoons water and let it sit for about 10 to 15 minutes or until the chia seeds have swollen up.
In a large sauce pan, add the jamun pulp & water. Turn on the flame and let the pulp simmer until it thickens.
Add sugar and mix while it simmers. Use the stick blender and blend. Place it back on the low flame Then add the chia seeds and cook till it thickens. Let this cool.

It will thicken further as it cools. Once it reaches room temperature, pop it in the fridge and serve chilled on slices of bread. Enjoy!!

Labels: Jamun, Indian Blackberry, Java Plum, Jam, Chia seeds, Sugar, Preservatives free, Homemade, Sunday Funday

• Blackberry and Apple Slaw from Palatable Pastime
• Blackberry Cobbler from Mayuri's Jikoni
• Blackberry Ricotta Pizza from A Day in the Life on the Farm
• Fresh Blackberry Margarita from Karen's Kitchen Stories
• Fresh Blackberry Tarts from Food Lust People Love
• Jamun/Indian Blackberry Chia Jam from Sneha's Recipe
• Roasted Blackberry & Rosemary Goat Cheese from Amy’s Cooking Adventures
• Summer Berries Flaugnarde + Olallie Gin Fizz from Culinary Cam

Jambul/Java Plum Giant Bundt Muffins#BundtBakers

I made Jambul/Jamun/Indian Blackberry Giant Bundt Muffins to celebrate my friends birthday. They  turned out crispy on the outside and soft on the inside. I just frosted them with icing sugar and the Jambul puree .  We enjoyed these freshly made.

Bundt pan size 5½"x 2"

Makes 2 Giant Muffins

Ingredients 
65 Grams Salted Butter
80 Grams Caster Sugar
65 Grams Egg - see notes 
½ Teaspoon Vanilla essence
150 Grams All Purpose Flour
½ Teaspoon Level Baking powder
60 Grams Milk
125 Grams Jambul /Jamun/Indian Blackberry - see notes

Method 

Sift together the flour and baking powder, keep aside.

In a large bowl add the sugar,  slighlty melted butter, egg, milk and beat until light and fluffy. Add the essence and mix.

Add sieved  flour combine lightly using a spatula till well incorporated. 

Add the chopped jambuls  

lightly mix it

Pour  the batter into the bundt pans. 

 Bake in a 170℃ oven for 35 minutes

When cooled the de- mould them

For the frosting

Just mix in the jambul puree and icing sugar. Pour it over.

My Notes

Cracked 2 small eggs and lightly beat them , then weighed it 65 Grams.

These were frozen jambuls - squeezed out the syrup and then weighed.

Labels : Bundt, Jambul, Java Plum, Jamun, Muffins, Giant, Bundt Bakers, Baked, Indian Blackberry

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. 

Jamuntini /Jamun With Gin -Cocktail#FoodieExtravaganza

Jamuntini is Jamun with Gin which is a cocktail with a desi twist.  Jamun or Java Plum /Black Plum is an Indian Blackberry fruit that is purple in color and has a sweet and sour taste. 

When this theme was given by our Host Caroline Williams, for this month's Foodie Extravaganza,  this martini drink immediately  came to my mind and decided to make it, since this fruit is available only during this month.  

A twist to the regular cocktails for all those gin drinking ladies and gentlemen, here is a martini with a sweet and sour taste. This does not require any aerated drink. This is a delicious summer drink and it has a awesome color. Serve this Jamuntini for your weekend party and watch your guest relish in the beauty of this rich purple pinkish color.

Ingredients

60 ML London Dry Gin
7 - 8 Jamuns/Indian Blackberry- pitted
15 Ml Lime juice: 10 ml
20 Ml Simple syrup
Salt, Pepper and Chilly powder to rim
Ice to fill shaker

Method 

Muddle the jamuns in a cocktail shaker. Fill with ice, add the gin, lime juice and sugar syrup. Shake and double strain into a chilled salt rimmed cocktail glass. Serve immediately.
To Rim The Glass 

Run a slice of lemon over the rim of the glass.
Mix red chilly power to the salt as well and then rim the glass 
To make Simple syrup check here
Labels: Jamun, Gin, Foodie Extravaganza Party, Cocktail, Juices, Simple Syrup, Java Plum, Indian Blackberry

See all the other gin-spiration for today's Foodie Extravaganza:
Bulago Gin Breeze from Food Lust People Love
Gin-Steamed Bratwurst with Kraut Slaw from Palatable Pastime
Grapefruit Salty Dog with Fizz from Hardly A Goddess
Jamuntini from Sneha's Recipes
Raspberry Collins Cocktail from Caroline's Cooking
Shrimp Martini from A Day in the Life on the Farm

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.