Jams Recipe

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Jack Fruit Jam




Ingredients

* Jack fruit flakes - 1kg
* Clove - 12
* Cinnamon - 6 (1inch pieces)
* Sugar - 11/2kg
* Citric Acid - 1tsp
* Water - 6cups
* Potassium meta bisulphate (optional) - 2 pinch

Method

Remove the seed from the jack fruit and cut it into small pieces. Cook with sufficient water to dip the jackfruit pieces, adding crushed clove and cinnamon. When the water boils remove the clove and cassia pieces from it. Smash the cooked jackfruit or grind in a mixer and sieve

Heat water, sugar and citric acid in a vessel. When it boils, add the fruit pulp into it. Stir continuously. When the solution thickens, remove from fire and pour into the prepared bottle. Close the bottle after the jam cool.

Mix potassium meta bisulphate in 1/4cup of jam. Mix it well with the remaining jam.

Note: To test whether the jam is done, cool the jam on a ladle. W

[minisoji]

Papaya Jam



Ingredients

* Papaya Pulp - 6cups
* Sugar - 6cups
* Citric Acid - 1tsp
* Essence (optional)

Method



Cut the papaya into two, remove the seeds and take out the soft flesh with a spoon. Grind it well and strain out the pulp.

Boil the papaya pulp in an aluminium or steel vessel. Stir it continuously with a wooden ladle. When it boils add the sugar slowly into it. Boil it well by stirring continuously. To test whether the jam is done, pour some jam on a dry plate. Allow it to cool and tilt the plate. If the jam is ready, it will fall in flakes. When the jam is done, add the citric acid to it (if needed add the essence) and remove from the fire and pour it to a bottle. When the jam gets cool, close the mouth of the bottle.

[minisoji]

Apple Jam


Method 1

Ingredients :

* Apple - 1kg
* Sugar - 1/2kg
* Citric Acid - 1tsp
* Sodium benzoate - a pinch
* Flavouring colour

Method of Preparation :

Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute. Grind when it cools. Pour the content into a non-stick pan and add sugar. Allow to cook over low flame, stirring with a wooden ladle till the mixture thickens. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. Dissolve citric acid in 1/2tbs of water. Add this to the jam and boil for a minute. Remove from heat. When warm, add sodium benzoate, dissolved in one teaspoon warm water. Add flavouring and colour and preserve in bottles.


Method 2

Ingredients :

* Apple - 1kg
* Clove - 12
* Cinnamon - 6 (1inch piece)
* Sugar - 11/2kg
* Citric Acid - 2tsp
* Yellow Colour - 2pinch
* Potassium meta bisulphate - 2pinch

Method of Preparation :

Peel the apples and cut it into small pieces. Heat it with sufficient water enough to dip the apples. Crush the clove and cinnamon into 2 or 3 pieces and add this to the apple pieces. Remove the cinnamon and clove pieces when the water boils and remove the apple from fire. Smash the apples well and again place it in fire with sugar and citric acid. Stir it continuously. When it becomes a thick solution, mix the colour in 1dsp of water and pour it into the jam. Remove from fire. Take 1/4cup of jam out of it and dissolve potassium meta bisulphate in it. Mix it with the remaining jam and pour into a bottle. Allow it to cool and close the bottle.

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Mango Jam

Method 1

Ingredients :

* Raw Mangoes with less sourness - 1kg
* Sugar - 3/4kg
* Red Chilly powder -11/2tsp
* Fennel - 1tbs
* Cumin - 1tsp
* Water - 21/2cups



Method of Preparation :

Peel the skin of the mangoes and cut it into small long pieces. Mix the sugar and the water. Keep it on fire and stir continuously. When it boils, add the mango pieces into it. There must be sufficient amount of water to immerse the mango pieces completely. Close the vessel with a lid, simmer the fire and cook for about 10 minutes. When the mango pieces are done, smash it with a fork. Fry the fennel and grind it. Add the fennel powder and chilly powder into the mango solution. When the solution thickens, add the cumin seeds. Stir well and remove from fire. When cool, pour it into a bottle.

Method 2

Ingredients :

* Mangoes (getting ripe) - 1kg
* Clove - 12
* Cassia (1inch long) or Cinnamon - 6
* Sugar - 11/2kg
* Citric Acid - 11/2tsp
* Yellow Colour - 2 pinch
* Potassium meta bisulphate - 2 pinch

Method of Preparation :

Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango. Slightly crush the clove and cassia and put this into the water. Heat it. When it boils well, remove the cassia and clove from it and switch off the fire. Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire. Add sugar and citric acid to it. When the jam becomes thick, add the yellow colour dissolved in 1tsp of water and remove from fire. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.

Method 3

Ingredients :

* Mango pieces - 500gms
* Sugar - 250gms
* Lime juice - 2tsp
* Water - 1cup

Method of Preparation :

Remove the skin of the mango and cut it into small pieces. Cook it with the water and Smash it well. Add sugar and limejuice. When it becomes a thick paste, remove from fire and pour the content into a bottle.

Note: To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in

[minisoji]

Guava Jam



Ingredients :

* Ripe Guava Pulp - 6cups
* Sugar - 6cups
* Citric Acid - 1tsp
* Essence (optional)

Method :

Cut guavas into small pieces and cook it in a vessel with some water. When it is done, smash and strain out the pulp in a sieve. Remove the seeds and boil the guava pulp. Stir it continuously with a wooden ladle. When it boils add the sugar slowly into it. Boil it well by stirring continuously. To test whether the jam is done, pour some jam on a dry plate. Allow it to cool and tilt the plate. If the jam is ready, it will fall in flakes and not in drops. When the jam is done, add the citric acid to it (if needed add the essence) and remove from fire and pour it to a dry bottle. When the jam cools, close the mouth of the bottle.

[minisoji]

Tomato Jam

Ingredients :

* Ripe Tomatoes - 500gm
* Sugar - 250gm
* Lime juice - 4tsp

Method :

Clean the tomatoes and boil it in water. Take it out and put it in cold water. Remove the skin from the tomatoes and smash it well. Sieve it and mix it well sugar and lime juice. Heat the content by stirring continuously. When it becomes a thick solution, remove from fire and pour into a bottle.

[minisoji]

Nutmeg Jam

Ingredients :

* Outer covering of the nutmeg - 1kg
* Crushed nutmeg - 1/4tsp
* Sugar - 2kg

Method :

Cut the nutmeg into very small pieces. Take a vessel and put the nutmeg pieces and water in it. The water level must be above the nutmeg pieces. Cook it. When it is done, allow it to cool. After that mash the nutmeg pieces in a liquidiser and add the crushed nutmeg into it and sieve through a clean white cloth. There should be 15 cups of this solution.

Boil the nutmeg solution with 2kg of sugar in a vessel. Stir continuously with a wooden ladle. When the jam thickens, remove it from the fire. Pour the jam into dry bottles and when it cools, close the bottle with the cap. Before closing remove any bubbles formed above the jam.

Note: To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.