Wash and chop fruit into chunks. Discard seeds and add sugar. Keep aside for 2-3 hours till juice oozes.
Put to heat gently, stirring occasionally.
Add clove and cinnamon and continue boiling.
The juice will get thin and then thicker again.
When mixture is thick enough to put to plate test, take off fire.
Do the plate test, boil further if required.
Add lemon juice, yellow colour and rind.
Stir well, take off fire; add potassium metabisulphite dissolved in 1 tsp. water.
Cool completely, remove clove and cinnamon from mixture.
Bottle in sterile, screw top jar.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.