Kerala nutmeg fruit jam
A sweet jam made with nutmeg peel, simmered with sugar and lemon in the traditional Kerala style, to be stored in a clean jar.
This jam is made using the outer skin of the nutmeg fruit, a part that is often discarded. When cooked with sugar and lemon, it has a unique and slightly spicy flavor.
Ingredients and directions
- Prep time1 hr
- Cook time1 hr
- Total2 hr
- DifficultyMedium
- CostModerate
- Calories300 kcal/serving
- Cooking methodSlow cooking
- Estimated cost$29.57 $2.96 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $28.92
- $0.58
- $0.07
Prices in Belgium.
Directions
- Wash the rind thoroughly and cut it into small pieces. ≈ 8 min
- Cook it gently in the water until it is tender.
- Blend it in a food processor until smooth to create a paste.
- Add the sugar, mix well, then cook over medium heat.
- Once the mixture thickens, add the lemon juice.
- Keep stirring continuously until the mixture comes to a boil.
- Let it cool completely, then pour it into a clean, dry jar and store.
The bill
Kerala nutmeg fruit jam
- 1 kg of nutmeg shell$28.92
- 750 g to 1 kg of sugar, depending on the acidity of the fruit$0.58
- 2 tablespoons of lemon juice$0.07
Total$29.57
that's $2.96 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrates | 75 g |
| Sugars | 74.8 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0.01 g |
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.