The Jambolan, or Java Plum, is a fruit high in sugars and organic acids. Jambolans are an excellent source of riboflavin and a good source of ascorbic acid, but a poor source of thiamine and niacin. They have little or no pro-vitamin A.
8 cups firm-ripe Jambolans
1¼ cups water
Wash Jambolans and remove stems. Place in kettle with water and cook until fruit is soft (20 to 25 minutes).
Pour into thick jelly bag and allow juice to drain. Do not squeeze bag. Allow sediment in juice to settle before pouring off clear liquid for jelly.
Yield - 4 cups
DATE: March 1983
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