• 1/2 kg Karonda
  • 4 cups Water
  • 1 kg Sugar (Cheeni)


Boil the karondas in water on a low fire.

When tender, remove from fire and pass it through a sieve.

Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden.

Test the jam, when ready.
Cool it and fill in airtight jar.

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