Ingredients

• 2 kg - black jumlums
• 2 kg - sugar
• 3 litres - water
• 1/2 tsp - active dry yeast

How to Make Jumlum Wine

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