Once the tamarind is cool enough to handle, use your hand (wear gloves if you want to avoid tamarind sticking to your nails) to squeeze and knead the pulp to loosen it from the fibers. Aim for a smooth consistency.

After most of the pulp has been released from the fibers, strain the tamarind mixture into a saucepan through a sieve. A non-fine-mesh sieve is preferable as the paste will be thick. Push the liquid through the sieve, scraping the bottom occasionally to extract as much liquid as possible.

Gradually pour a little room temperature water over the remaining fibers in the sieve while mixing it around with your hand. This rinses off any remaining tamarind stuck in the fibers.

Cook the paste over medium-high heat until it boils, stirring constantly to prevent it from bubbling over. Let it boil for 4-5 minutes to ensure thorough heating.

Transfer the hot tamarind paste into clean, small mason jars. Close the lids while still hot, allowing them to cool at room temperature before refrigerating for storage. As the paste cools, the lids will be vacuum-sealed, similar to jam.