FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
JAMUN
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is a sub-acid fruit of an Indian tree (Syzygium Jambolanum). It is a sort of plum, and can be made to produce an excellent light red wine; or the fruit may be preserved.