Tuesday, 11 December 2012

MIxed Fruit Jam

Pin It Now!
Making Jam at home is so much easier and cost effective, another plus point of making your own jam at home is you know what exactly is going in jam, and no preservatives or food colors are added to homemade jams. Once you taste the goodness of your own jam you won’t be able to go back to the store bought  jams.

Home made Jam


1 kg mixed fruit of your choice (I used apples, strawberries, oranges and guava fruit) 
750g sugar
1/4 cup lemon juice or to taste
sterilized jars of jam( in a saucepan, boil the jam jar for 10 minutes. Once sterilized, remove from heat and dry thoroughly)


peel the apples and guavas and cut in to cubes, wash and hull the strawberries,
Prepare the oranges by peeling the outer skin and  discarding the seeds, now put all  the fruits into a food processor or blender, and make them into a puree. Add Sugar and Lemon Juice. Mix well. Keep it aside for an hour. 

After and hour put the pureed fruit, lemon juice and sugar in a large pan. Heat over low flame and let it simmer gently for about 10 minutes  Turn the heat up to medium-high and boil the mixture rapidly for 20 mins stirring occasionally. When the jam is ready (when you feel its getting thick) remove the saucepan from heat and let it cool down. Pour it into the jam jars and then let it cool completely before sealing it.

  • weigh the fruits after peeling and taking all the seeds, pits out.
  • you can use the same method to make any fruit jam you want, if you want to use peaches or plums then Remove the skin from the peaches or plums by blanching  them for 45 seconds to a minute in boiling water, then removing and placing them in cold water for 1 minute. Remove the skin, once skin is removed, remove the pits. Finely chop the peeled, pitted peaches. 
  • Just to be on safe side, start by making jam of ½ kg of fruit
  • The general rule is to use equal amount of sugar and fruit (for every 1 kg of fruit you will use 1 kg sugar) but you can always use less sugar if you like. 

No comments:

Post a Comment