Confiture de Tamarin (Tamarind Jam) is a traditional Senegalese recipe for a classic preserve or jam made from tamarind pulp in a sugar base that makes an excellent condiment, flavouring or breakfast spread. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Tamarind Jam (Confiture de Tamarin).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The name of Senegal's capital, Dakar is derived from the Wolof name for Tamarind (which is native to Africa), so it's not surprising to see that when Europeans introduced jam making to Africa, the Senegalese adapted it to prepare tamarind jam.
Ingredients:
400g fresh tamarind
1.6kg sugar
finely-grated zest of 1 lemon
1 vanilla pod, split in half lengthways
1/2 tsp ground cinnamon
1/4 tsp freshly-grated nutmeg
200ml water
handful of coarse sea salt
Method:
Peel the tamarinds. Dissolve the sea salt a large bowl of water then add the tamarind and soak for 24 hours.
When the tamarind has soaked, combine the sugar and water in a pan with the lemon zest, vanilla pod, cinnamon and nutmeg. Cook until the sugar has dissolved and thickened to a syrup.
Drain the tamarind and add to the syrup then cook for 30 minutes over low heat.
Wash and sterilize your jam jars. Warm in an oven then pour in the tamarind jam. Seal securely, set aside to cool then label and store.
)
