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Main Course

Nutmeg Jam

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

1 kg Outer covering of nutmeg — cut into small pieces, jathikka
1/4 tsp Nutmeg — powdered
2 kg Sugar

Preparation

Step 1
Cut the outer covering of the nutmeg into small pieces and cook in level water.
Step 2
When cool, put it in a liquidiser and mix along with the nutmeg powder and strain through a loosely woven cloth. This will come about 15 cups.
Step 3
Mix the sugar to the juice and keep it on fire. Stir with a wooden ladle continuously.
Step 4
When it thickens, pour into dry clean bottles already kept on planks.
Step 5
Remove scum from the top of the bottles when the jam becomes cold and close.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Nutmeg Jam

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

1 kg Outer covering of nutmeg — cut into small pieces, jathikka
1/4 tsp Nutmeg — powdered
2 kg Sugar

Preparation

Step 1
Cut the outer covering of the nutmeg into small pieces and cook in level water.
Step 2
When cool, put it in a liquidiser and mix along with the nutmeg powder and strain through a loosely woven cloth. This will come about 15 cups.
Step 3
Mix the sugar to the juice and keep it on fire. Stir with a wooden ladle continuously.
Step 4
When it thickens, pour into dry clean bottles already kept on planks.
Step 5
Remove scum from the top of the bottles when the jam becomes cold and close.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.