Bael also known as Stone Apple, is an indigenous plant commonly found in
Bael fruit has great medicinal properties. The yellow sticky sweet pulp consists of carbohydrates, proteins, vitamin C, iron, phosphorous, carotene, thiamin and fiber. Bael is very good for stomach and is useful in the treatment of digestive and gastrointestinal disorders. Ripe bael fruit tones up the digestive tract and promotes proper bowel movement. It is a natural laxative and removes constipation. Bael fruits are most widely used in Ayurvedic medicines due to its strong digestive and carminative properties.
Bael Nectar is made from the naturally ripened bael fruits. My father guided me to make Bael Nectar and it was his suggestion that I post this recipe in my blog.
Bael nectar or Bael jam is a way of preserving the Bael fruit as Bael fruit has immense health benefits and is not available round the year. A spoonful of Bael nectar with milk tones the stomach improves digestion and helps in constipation. It can also be had with bread and chapatti as jam.
Bael Nectar | Wood Apple Jam | Stone Apple jam
- 2 cups pulp of ripe bael fruits
- 2 cups sugar
- ¼ cup water
- Juice of two lemons
- Remove pulp from the fruits and put it in a bowl.
- Add ¼ cup water to it and mash the fruit. Pass the pulp through a fine sieve. Remove all the seeds and fibrous strands.
- Add sugar to the sieved pulp and let it rest for an hour.
- Add lemon juice.
- 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 will be reduced to half of its original volume. When it falls from the ladle in blobs, it is done.
- Turn off the heat and let it cool.
- In the meantime, sterilise 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 sterilised bottles while the nectar is hot.