Peel, core and dice the apple. Place the peel and core in a sauce pan with 1 cup of water and simmer for 10-15 minutes.
Stain and reserve the water. (The peel and core of apple is rich in pectin. The extract will help set the jam as pineapple does not contain any pectin)
Combine apple and pineapple pieces in a thick bottomed pan .
Add the reserved water and simmer for 5 minutes.
Add sugar, essence and lime juice.
Cook till the jam reaches the setting stage. (To test the setting stage, drop a spoonful of jam on a cool saucer. Allow to cool for 2 minutes. Push the jam from side with the back of a spoon. The jam should wrinkle on the surface)
Pour in clean, sterilised bottles while still hot and close with the lid. (To prevent the bottle from breaking, place the bottle on a thick kitchen towel).
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.