Thursday, June 23, 2011


Here is something exciting. Lets make jam :) Home made, fully loaded with the goodness of fresh fruits, free from colouring and harmful preservatives.

Jams/preserves are  delicious,
perfectly sweet and versatile.You can use them as spread for bread, chapathis or use it as a topping for pastries, icecreams and custards. 

There is no hard and fast rule when it comes to choosing fruits for mixed fruit jam. Pick up all the fruits you can lay your hands on!! Let their variation spark some creativity. Mangoes, apples, cherries, plums (yes berries are excellent for jams), strawberries, peaches, papaya, black grapes, banana, kiwi are the ones I chose.

Citric acid crystals and pectins are added to bring out the flavour of the fruits and get the desired consistency. Instead we can add 2 whole lemon quarters to the boiling pot and remove it once the jam is done.

If you want your jam to have jelly like consistency, gellotone or jelly mix (any flavour) can be added.

  • Mixed fruits - peeled, cored, deseeded , cut into small pieces - 5 cups 
  • Sugar - 3 cups (This varies from batch to batch depending on how sweet your fruit is. Usually fruit to sugar ratio is 4:3 otherwise jam will be too sweet)
  • Lemon quarters - 2
  • Gell o tone or  jelly powder (optional) - 1/4 to 1/2 packet

1 .Pick up as many variety of fruits as you can.
2.Wash, peel, deseed and cut into small pieces.

3.Blend them in a mixer to a smooth puree without adding water.(Note - if you like small chunks of fruits in your jam then keep aside half cup. I added half cup of finely chopped strawberry)
4.Take the puree, chopped fruits, sugar and lemon in a non stick vessel with thick bottom.
5.Cook in low or medium flame. Once the jam thickens and starts leaving the sides remove from flame. (If you are adding jelly mix added it as it starts to thicken , cook for a minute or two till the crystals dissolve) Allow it to cool, remove the lemon pieces and then store.


  • When you add fruits like pineapple, grapes that have very high water content the puree will take longer time to reach the desired consistency.
  • Fruits like banana and mango will give very strong flavour so if too much is added it will over power the flavour of others.
  • If you are adding jelly mix try using raspberry flavour.
  • Store around 10 to 12 c donot freeze.

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