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Ingredients:
Apples 1kg
Papayas 1/2kg
Bananas 3
Chickoos 3
Orange or sweet lime 3 Grapes 1/4kg
Sugar 1-1/2kg
Citric acid 2 tsp
Essence 3/4 tsp.Method
- All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water.
- Cut and boil fruits in very little water till soft.
- Blend with manual mixie.
- Add sugar and cook on high flame.
- When sugar dissolves completely, add citric acid
- Stir and cook till thick. Add colour and essence while hot.
Note :
The jam is ready when
- The jam bubble begin to burst and contents tend to fly all over.
- when taken on a saucer,the water does not separate
- taken on a spoon and swayed, it forms wrinkles
General Tips:- Preservative proportion 1kg sugar =1/2 tsp citric acid
per 1kg of sugar =1kg 600 gm of jam
Bottling: Pour the hot jam in clean, dry, wide-mouthed jars or bottles. Cool well. Pour carefully so that air bubbles are not trapped in the jam. Pour a thin layer of molten wax on it. Close tight and store.
Pickles and Jam's Index
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