Wood apple or Bael Jam – Yummy Summer Treat

Break open the fruit and using a spoon scoop the pulp and place in a large bowl. Put 1 cup of water and keep it aside for 30 minutes.
After 30 minutes using your palms gather and squish the pulp to separate the seeds and juice the pulp. Press the juice through a sieve to strain the fibers and seeds from the thick pulp. It yields around 2 cups.
Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.

Now add sugar and cook for another 10 minutes on low flame.
Once jam starts to thickens switch off the flame.
Allow jam to cool down completely. Then add lemon juice and mix well.
Enjoy Woodapple Jam with hot parathas or with vanilla ice cream.

Tips :

Lift jam with a spatula and pour jam, it should flow together and not in drops.
Pour few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow to cool and store in sterilized glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.