ABSTRACT
The tamarind has been known to have an interesting sour flavour that is used as an additive to sour foods. Most people are known to like sour foods so the researchers tried to use this to make a jam out of tamarind. The objective of the research study on Tamarind (Tamarindus indica) Jam is to use the method of making a jam for preserving tamarinds and to see the effects of using this method of preservation to taste, smell, and other relative characteristics of the fruit. The researchers started from sorting out the needed materials, cooking of Tamarinds, extracting the flesh of the fruit, and mixing the ingredients to form a jam. The researchers used tamarind, vanilla, and sugar to create the jam. The researchers boiled the tamarind, extracted the juiced, prepared the syrup and bottled it for storage.
