Homemade Fruit Jam

Photo: flickr user jonathan mcintosh

Ingredients

1 cup lrg fruit pulp

1 cup lrg sugar

1/4 teaspoon Citric acid

1/4 teaspoon Or less essence

Few drops colours

Preparation

All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water. Cut and boil fruit 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.

Variation - Mixed Fruit Jam

Apples 1kg, Papayas 1/2kg, Bananas 3, Chickoos 3, Orange or sweet lime 3, grapes 1/4kg, Sugar 1 1/2kg (mixed fruit). Citric acid 2 teaspoon, essence 3/4 teaspoon

Method as above.

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 teaspoon citric acid

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.