Ingredients:

• 2 kg – black jumlums
• 2 kg – Sugar
• 3 litres – water
• 1/2 tsp – active Dry yeast

Method:

1. Wash the jumlums and lightly crush them with the sugar.
2. Add the water and the yeast and store in a stone jar or any other container.
3. Leave for 3 weeks stirring the wine every alternate day.
4. After 3 weeks crush well and remove the seeds.
5. Strain the wine into another vessel.
6. Let the wine stand for a week then strain away all the sediments and bottle.
7. Use within 4 weeks of making the wine.
8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White