Some of my best childhood memories pertain to sitting under the jamun tree and eating the unwashed fruit until my tongue turned purple. In my teenage years, salt or black salt was added according to whose house/garden we were eating the jamuns. This year’s very bumper crop of jamuns had me trading and testing jamun recipes. A jamun wine is coming along nicely, jamun juice, smoothies, raitas, dips and jams have all been tried and tested. An obliging friend recently sent me a huge slice of cheesecake made with the jamun from my garden. It looked much like a blueberry cheesecake and tasted divine.

Jamun or Indian blackberry is also called Jambu in Gujarati, Jamun in Hindi & Marathi, Perinnaral in Malayalam, Jamo in Oriya, Neredum in Tamil, Kalajam in Bengali, Neereedi n Telugu and Black plum or Java plum in English.Every part of the jamun tree is said to have medicinal uses:  its fruit, its seed, bark and leaves.The fruit has also rich in manganese, zinc, iron, calcium, sodium and potassium, ALL OF which play an important role in various bodily functions.

Traditional Indian medicines like Ayurveda and Unani prescribe jamun for different health problems including diabetes, dental issues, digestive disorders, liver trouble and skin ailments. While the fruit is rich in antioxidants like tannic and oxalic acids, the bark has digestive properties. The seed is prescribed for diabetes. The seeds of jamun are dried and ground to a powder, strained and consumed in small quantities with water every day to regulate blood sugar levels. The leaves of jamun are said to be natural antibiotic in nature. Jamun seed powder is also used to help in clearing skin blemishes left by acne and blackheads.

This fruit is a boon for diabetics as the enzyme ‘jamboline’ in it helps to control the blood sugar levels. I have included a sugar free ice cream recipe too. Chopping black jamun is an art. Do not select over ripe fruit. Wash well, drain and deseed each jamun fruit by carefully slitting on one side of the fruit and pulling out the seed inside.  Then chop the fruit roughly or finely as required. You can even take out its pulp as per recipe requirements.

Jamun Raita:


2 cups of ripe Jamun fruit
2 cups yoghurt.
1 teaspoon fresh grated coconut
Salt to taste

Seasoning: 1tsp oil, ¼ teaspoon mustard seeds, a pinch of hing (asafetida), a few curry leaves, 1 dried red chilli.


Chop the jamun fruit into tiny chunks. Mix the fruit with yogurt and add salt.
Fry all the ingredients of the seasoning in the oil. Add the seasoning to the yoghurt and mix and serve it with lime rice or eat as it as a snack.

Jamun Dip


1 cup ripe black jamuns deseeded and finely chopped

½ cup grated cheese
2 cups beaten yoghurt
1 teaspoon roasted cumin powder,

½ tsp black pepper
1 bunch chopped green coriander
salt to taste


Mix all these ingredients together and serve with chips or vegetables like cucumber, carrot and celery.

Jamun Jam


1 kilo Jamun
Quantity of Sugar will be half the measurement of the weight of the Juice extracted. If the juice extracted is weighed to be 800gms, then the Sugar to be added will be 400gms.

1 level teaspoon Citric Acid


Wash the Jamun and put them in a pan. Add water just enough to cover the fruit. Add Citric Acid to it and let it boil for 20 minutes. Let it cool. Squeeze the juice out of the fruits in the water and sieve it. Remove the seeds and skins and discard. Add sugar and cook the juice on medium flame. Stir continuously. The juice will slowly thicken into a jam consistency. To check whether the juice has reached the correct consistency, drop a drop of the mixture in cold water. If the drop sinks to the bottom as a single blob it signifies that the jam is ready. Remove from heat and store in glass jars.

Jamun Sugar-free Icecream


1/2 liter low fat milk
2 tablespoons corn flour
2 cups jamun, deseeded and chopped
5 teaspoons sugar substitute (or to taste )


Mix the corn flour in ½ cup of cold milk and keep aside. Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture. Stir continuously and simmer over a slow flame till the mix coats the back of a spoon. Cool and add the sugar substitute and the jamun. Mix well and pour into a freezer container. Freeze overnight.

Liquidize in a blender till it is slushy and pour back into the same container. Freeze till the ice-cream is set. Taste the ice-cream mixture as you add each spoon or sachet of the sugar substitute to see how much you actually need for the correct amount of sweetness.


27 responses »

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  3. Asa Pulice says:

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  4. nadi says:

    raita shall be made today

  5. shyamola says:

    I have loved jamuns always. thanks Beyniaz for giving us these recipes> will certainly try them out

  6. Beyniaz says:

    Deepika, am sending you the cheesecake recipe sent to me by a friend. I haven’t tried making it, although the one she made was delicious!

    Jamun cheesecake


    For preserve
    300 g ripe jamuns, deseeded and chopped
    2 tbsp sugar
    2 tbsp dark rum

    For cheesecake
    200 g digestive biscuits
    60 g butter melted
    20 g castor sugar
    250 ml fresh cream lightly whipped
    150 g hung yoghurt
    40 g gelatine plus 20 g for topping

    1. In a saucepan cook jamun on low heat till mushy and strain through a fine sieve.
    2. Return the pulp to the stove, add sugar and rum and cook till mixture become thick (about 30 minutes); remove any foam from the surface of the preserve and cool.

    1. Crush biscuits in a blender and pour in melted butter and sugar to form a crumbly mixture.
    2. Spread this evenly in a springform tin and pat down to form a neat base; chill in the fridge for an hour to set.
    3. Melt 40 g gelatine in a couple of tbsp of hot water.
    4. Whip yoghurt and cream in a bowl to a smooth, silky consistency and thoroughly fold in the gelatine.
    5. Add half the jamun preserve to the mixture and pour over biscuit base. Leave to set in the fridge for 3-4 hours.
    6. Melt 20 g gelatine in a tbsp of hot water, mix into remaining preserve and spread on top of cheesecake.
    7. Let it set in the fridge for an hour and a half before serving.

    • deepika says:

      Thank you Beyni for such a prompt reply. just one querry, if dark rum can be avoided or substituted?

      • Beyniaz says:

        Deepika, Rum will only enhance the flavor so if u are a teetotaler u can substitute it with rum essence or leave it off the list of ingredients totally.

  7. deepika says:

    Though, I don’t relish Jamuns much but I’m fond of it’s jelly. Thanks for all the recipes and i’m also interested in that cheese cake that you ‘ve hinted.

  8. piquant says:

    You’ve taken Jamuns to a different dimension….and I thought it just chokes the throat! Since my daughter is a crazy Jamun lover, I’ll try out your recipies. Thanx for such an informative post.

  9. gc1963 says:

    Nice recipes. Mouth watering write! 🙂

  10. vimala madon says:

    have been gorging on your jamuns Beyniaz – strictly to control my diabetes. It’s a task hiding it from my son and when I remonstrate that they’re for me and my diabetes he retorts, ‘ the day I see you keeping off mangoes is the day I’ll stop eating your jamuns!’
    My childhood memories are also full of jamun eating sessions cos nearly all the army bungalows had these trees among many others growing in the compound.

    • Beyniaz says:

      Vimala, I handed the last lot of Jamuns to your son, but wonder if you will even get a handful out of that bag for yourself! 🙂
      Good to see u here!

  11. Beyniaz says:

    Thank you Vimala. Jamun trees are like magnets for kids of all ages!

  12. vimalaramu says:

    A mouth watering blog,Beyniaz. The fact that our college campus was full of Jamoon trees was an added attraction in the season.

  13. isabel says:

    Oh my! ♪♪♪~♥,♪

    I was awash with overpowering emotions, but mostly excitement and happiness that someone knows this particular fruit of my childhood we called DUHAT or Philippine grapes. I eat them like peanuts when I was a child even through teenage years and college days… 🙂
    Freshly picked, I just wash them carefully. Sprinkle some seasalt to help remove the bitterness, shake it for a minute or two, rinse off the salt and it’s ready to be enjoyed!

    It certainly brings back happy childhood days, when we all go to the province/ fruit farm for a short vacation. For father, it’s a business trip to collect produce from our farm tenants etc… But for me it’s a treat and bonding time with father, joining him for a morning walk to check various fruit trees and sampling/tasting each one with much delight!

    Thanks for featuring this beloved fruit♥.


    • Beyniaz says:

      Glad you liked this blog Isabel.Somehow eating this fruit takes me back to childhood!Thank you for sharing your memories too!

  14. sushi says:

    lovely blog Beyniaz, wil surely try the dip!
    My memories of Jamun are Malgudi days like ..going to Bhavnagar to my grandmothers house eating jamun’s off the tree and being yelled at for staining my pretty city dresses !:-)

  15. Beyniaz says:

    Thanks Shail.:)

  16. Dear Beyni,

    So, your jamun recipes are finally out! My! My! I am not much of a jamun lover either but loved the way you have written it all and made it appear delicious!

  17. Shernaz says:

    Your blogs really add to our knowledge of the foods we eat and my “culinary skills” which aren’t much to talk about. Thanks a lot for sharing these recipes with us, Beyniaz. Will try out the dip even though I am not much of a jamun lover and will also pass them on to my sister, who is diabetic.

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