Name: Bael Nectar recipe by Namita Tiwari at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 cups pulp of ripe bael fruits (wood apple); 2 cups sugar; 1/4 cup water; Juice of 2 lemons

ABOUT Bael Nectar RECIPE

This recipe is special. It is one of a kind and developed by my Dad. Three bael (wood apple) trees in our orchard fruit profusely in summers. The fruits are lovingly shared with friends and neighbours. After eating plain and making sherbet, remaining fruits are used for making Bael nectar. Bael fruit has immense health benefits and is not available round the year. Sweet pulp of bael consists of carbohydrates, proteins, vitamin C, iron, phosphorous, carotene, thiamin and fiber. Bael is useful in the treatment of digestive and gastrointestinal disorders. Bael nectar or Bael jam is a way of preserving the Bael fruit. A spoonful of Bael nectar with milk tones the stomach, improves digestion and helps in constipation. It is delicious and tastes great on warm buttered toast.

Instructions

Remove the pulp from the fruits and put it in a bowl. Add 1/4 cup water to it and mash the fruit.
Pass the pulp through a fine sieve. Then remove all the seeds and fibrous strands. Next, add sugar to the sieved pulp and let it rest for an hour.
Add in the lemon juice. Now cook this on a medium flame. Keep stirring the pulp to prevent it from sticking to the bottom of the pan and burning. In an hour's time, the nectar will become thick and reduce to half of it's original volume.
Once it falls from the ladle in blobs, it is done. Then turn off the heat and let it cool.
In the meantime, sterilize the bottles. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes.
Remove the bottles and their lids from the oven. Fill the nectar in the sterilized bottles while the nectar is hot.

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