Poha Jam

• 3 cups raw poha (about 3 lbs. poha)
• 1 tbsp. lemon juice (optional)
• 1 cup sugar per each cup cooked poha
• ¼ cup water

Makes about 5 6-oz. glasses.

To prepare fruit:
Sort, husk and wash pohas. Place whole fruit and ¼ cup water in a kettle. Cook slowly for 30 minutes. Stir frequently until there is sufficient liquid to prevent fruit from scorching. Let fruit stand for 5 to 6 hours.

To make jam:
Measure poha pulp and juice and add an equal quantity of sugar. Cook slowly, about 1 hour. Add lemon juice and stir frequently until juice thickens slightly or gives a jam test. Ladle into hot containers and seal immediately.