Jamun is native to India, Bangladesh and Indonesia
Jamun seeds are known to be great healing medication for diabetics
Jamun seeds helps to regulate insulin level in our body
Jamun may help in:
- Managing diabetes
- Aiding weight loss
- Boost stomach health
- Regulate blood pressure
- Boost immunity
How to grow?
Jarnun prefers to grow under tropical and subtropical climate. It is also found growing in lower ranges of the Himalayas up to an altitude of 1300 meters. The jamun requires dry weather at the time off towering and fruit setting. In subtropical areas, early rain is considered to be beneficial for ripening of fruits and proper development of its size, colour and taste.
The jamun tree can be grown on a wide range of soils. However, for high yield potential and good plant growth, deep loam and a well drained soil are needed. Such soils also retain sufficient soil moisture which is beneficial for optimum growth and good fruiting. Jamun can grow well under salinity and waterlogged conditions too. However, it is not economical to grow jamun on very heavy or light sandy soils.
Jamun is an evergreen tree and can be planted both in spring i.e. February -March and the monsoon season i.e. July-August. The latter season is considered better as the trees planted in February- March have to pass through a very hot and dry period in May and June soon after planting and generally suffer from mortalities from the unfavourable weather conditions.
Prior to planting, the field is properly cleared and ploughed. Pits of 1 x 1 x 1 m size are dug at the distance of 10m both ways. Usually, work of digging of pits is completed before the onset of monsoon. The pit are filled with mixture of75% top soil and 25% well rotten farmyard manure or compost.
Another common way of growing jamun trees is to plant them as shade trees near the farm dwellings and wells. Here they provide a welcome shadow besides fruit.
- Jamun fruit yogurt popsicles
Jamun fruit – 1/2 cup
Thick curd / yogurt – 1/2 cup
Honey / dates syrup – 5 tbsp
Wash the jamun fruit and remove seeds. Chop it roughly and add it to a blender along with curd and dates syrup.
Blend everything until smooth and slightly thick. Pour into popsicle molds and place it in freezer until set.
Once it is firm, show the popsicle molds under water for a minute. Remove the Popsicle carefully from mold holding the stick.
Serve and enjoy this summer jamun popsicle.
- Jamun plum ginger jam
Jamun/Indian Black plum - 200 gm
Plum - 500 gm
Sugar - 500 gm
Ginger - 1 tbsp peeled and grated
Lemon seeds - 1 tbsp
Lemon Juice - 2 tbsp
- Chop plum and jamun into small pieces. Remove the seeds.
- Take a small bowl filled with water, add 1 tbsp lemon seeds in it and leave it overnight. They will have formed a gel by morning. Strain out the excess water and add this gel ready.
- Take a big pan, add chopped plum and jamuns with sugar in it. Mix well and keep the pan closed for 2 hours. The fruits would have started leaving the juices.
- Transfer this content into heavy bottom pan, add grated ginger and keep it for boiling on medium flame. Keep stirring and boil for 3-4 minutes.
- Remove from the flame and mash the fruits using a potato masher or ladle.
- Now again keep it for boiling on low flame for 5 minutes. Keep stirring.
- Add lemon juice and gel from lemon seeds and mix well. It will start combining and check the setting point. (Check my notes above)
- If the jam has set, remove from flame.
- Transfer the warm jam in sterilized containers and keep it sealed.
- Once container opened or used, refrigerate it.