- 200g fresh turmeric
- 50g fresh ginger
- 4 oranges
- 2 limes
- 1 lemon
- 2 tbsp honey
- Pinch of cayenne pepper
- Pinch of ground black pepper
- Filtered or rain water
- Clean 2x 1L bottles thoroughly with hot water. Set aside
- Wash turmeric and ginger to remove soil
- Peel citrus whole
- Add turmeric, ginger and citrus to a juicer, cold press juicer or blender and juice/blitz
- If using a blender, use a strainer to separate pulp from juice
- Pour juice evenly into bottles
- Add honey to a pouring jug and melt with warm water
- Add pepper/s to honey mix
- Add honey mix evenly to bottles
- Add filtered or rain water to bottles and fill to the top to dilute the potent juice. Note, a 50/50 ratio is what I enjoy but you can add to your taste.
- Store in fridge and enjoy daily
- Compost your pulp and peels! Or add citrus peels to a jar with white vinegar and leave for 2 weeks to make a cleaning spray for the kitchen or make candied citrus peels.
*NOTE: This recipe is very forgiving and can be adjusted according to your taste. We love using oranges, lemons and limes but any citrus works. I like to dilute my Jammu with water but some people prefer to drink it straight as a shot. It’s really up to you and creativity is the only essential ingredient!
Wintertime is turmeric harvesting season!
Our turmeric has been growing in the soil since we planted it in Spring, at least 10 months. The turmeric leaves have started to turn yellow and brown and that’s a sign it’s ready to harvest. If turmeric is left in the soil for to long it may rot (especially after the unrelenting rainfall we’ve had here).
To maximise the potency of turmeric it’s best to use it within a few days of harvest (or stored whole in a cool, dry, dark place). You don’t need much and a little goes a long way. There’s only so much turmeric I can use and then I gift to my friends and family. So I’ve had to come up with some creative ways to use all of our turmeric! Another crop in abundance right now is citrus. The citrus trees are teaming with fruit and we are determined not to let any of it go to waste.
Jammu is one of our favourite recipes to make, share and to celebrate turmeric and citrus season! It is traditionally made in Indonesia as a refreshing and vitalising drink. Jammu can be served warm or cool and is nature's Winter elixir. To start my day I add a cup of Jammu to a mug and add some hot water. It warms me up from the inside out!