-
Chop plum and jamun into small pieces. Remove the seeds.
-
Take a small bowl filled with water, add 1 tbsp lemon seeds in it and leave it overnight. They will have formed a gel by morning. Strain out the excess water and add this gel ready.
-
Take a big pan, add chopped plum and jamuns with sugar in it. Mix well and keep the pan closed for 2 hours. The fruits would have started leaving the juices.
-
Transfer this content into heavy bottom pan, add grated ginger and keep it for boiling on medium flame. Keep stirring and boil for 3-4 minutes.
-
Remove from the flame and mash the fruits using a potato masher or ladle.
-
Now again keep it for boiling on low flame for 5 minutes. Keep stirring.
-
Add lemon juice and gel from lemon seeds and mix well. It will start combining and check the setting point. (Check my notes above)
-
If the jam has set, remove from flame.
-
Transfer the warm jam in sterilized containers and keep it sealed.
-
Once container opened or used, refrigerate it.