• 1/2 kg Karonda
• 4 cups Water
• 1 kg Sugar (Cheeni)

Boil the karondas in water on a low fire.

When tender, remove from fire and pass it through a sieve.

Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden.

Test the jam, when ready.
Cool it and fill in airtight jar.

by Pak101.com (few years ago!) / 1512 views