This jamun compote is a fun and modern take on the classic jamun recipe that uses seasonal fruit in a variety of ways. Ayurvedic practitioners have long revered jamun, often called black plum or Indian blackberry, for its many health benefits, including improved digestion, stable blood sugar, and strengthened immunity. During the monsoon, jamun was traditionally eaten fresh with a dash of black salt. With the compote version, you can savour the tangy-sweet taste all year round with pancakes, yoghurt, ice cream, or even toast. This jamun recipe is made by boiling jamun with sugar or jaggery, lemon juice, and cardamom until a glossy preserve is achieved.