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Ingredients
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Grapes, Cherries, Plums, Mangoes, Apples, Pineapples, Strawberries, Papaya -could be used. Salt ¼ tspn; Citric Acid ½ tspn. Red food colouring; Essence 1 tspn – Vanilla.
Wash & remove seeds from fruits –
For Mangoes/Apples/Papaya – skin the fruits, remove the seeds & core cut into small pieces & keep
Measure the fruit/pulp etc., - for 1 cup of fruit use 1 cup of sugar.
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Method
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Put the cut fruit pces in a vessel pour water to cover the fruit add ¼ tspn salt, cover & cook on low heat – say for ½ an hr. once the fruit has cooked nice & soft remove from heat & mash nicely – add the sugar & return to heat stirring constantly till thick & sticky ( 2 string consistency is reached) or when the bubbles start bursting & splashing around, at this stage add citric acid & essence mix well – remove from heat – leave to cool – put into dry, clean air tight bottles & use.
P.N.:= You could make each fruit into pulp by smashing it nicely or running it on the mixie , strain the Pulp of each fruit & keep. no water should be used - you could mash Strain & keep the pulps.
Say if you have:1 cup of Grape Pulp; 1 cup of papaya pulp; 1cup of Mango Pulp; 1 cup of Pineapple pulp;
1 cup of Apple Pulp etc.,
For 5 cups of Fruit Pulp – take 5 cups of Sugar & proceed to make the Jam.
To Test if the Jam is ready – take a spoonful of the boiling Jam, put it on to a saucer & leave to cool. If it sets on cooling & no water separates from the Jam, the Jam is ready.
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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