Jamun jam

Ingredients :
Jamun - 500 gms ,
Sugar - 300 gms,
Apple - 1/2 - cored ,peeled and chopped into 1/2 inch size ,
Lemon juice - 1 tsp.
Ani seeds or sauf - 1/4 tsp.

Method :
Wash and wipe dry the jamuns.

Take a heavy bottom steel pan and put sugar and jamun on low heat.

Mix with a wooden spoon and keep on stirring till you see the jamun soften .

Add the apples.
Cover and let it simmer on low heat for few minutes as juice is released and the sugar  is tinged with mauve.

As the jamun soften mash  them with the spoon to hasten the process .
Within a few minutes the juice will be released completely and the seeds can be removed.
Remove the seeds quickly.
As you are trying to take out the seeds ,the sauce will thicken so add ani seeds and lemon juice.

Keep stirring .
The jam should reach the non running stage within 15 minutes.

Test a bit of the juice on a plate to see if it spreads.
If it does not move then the jam is ready.
Take off from gas .

Check if there are any seeds left in the jam. Remove them.
Bottle immediately in a clean and sterilized jar.

Dont fill the jam to the top, leave 1/4 inch of space at the top.
Insert two rounds of butter paper on the lid and cover immediately while hot.
When the jam has cooled down to room temperature, keep the jar in the fridge.
Let it stay overnight in the fridge for the flavour to dissolve .
It taste awesome when you have it with toast.Try it then you would know :)
Dont throw the seed yet.
It is coated with sugar and juice.
You can just pop them in your mouth and then discard it :)