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A delightful homemade jam bursting with the flavors of various seasonal fruits. This sweet, tangy preserve is perfect for spreading on toast, parathas, or as a topping for desserts. No artificial pectin needed!
For 70 servings
Prepare the fruits. Wash all fruits thoroughly. Peel, core, and finely chop the apples and pineapple. Hull and chop the strawberries. Halve the seedless grapes.
In a large, heavy-bottomed pan, combine all the chopped fruits and water. Bring to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the fruits are very soft and have started to break down.
Use a potato masher to gently mash the cooked fruits in the pan to your desired consistency. For a smoother jam, you can mash more thoroughly.
Add the sugar to the fruit mixture. Stir continuously over medium-low heat until the sugar has completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil.
Reduce the heat to a steady simmer (medium-low). Cook for 20-25 minutes, stirring frequently to prevent sticking and scorching. Skim off any foam that rises to the surface with a spoon. The jam will thicken and darken in color.
To check if the jam is ready, perform a plate test. Place a teaspoon of jam onto a small plate that has been chilled in the freezer. Wait 30 seconds, then push the edge of the jam with your finger. If it wrinkles and holds its shape, it's ready. If it's still runny, cook for another 5 minutes and test again.
Once the setting point is reached, remove the pan from the heat and stir in the lemon juice. This helps with preservation and setting.
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A delightful homemade jam bursting with the flavors of various seasonal fruits. This sweet, tangy preserve is perfect for spreading on toast, parathas, or as a topping for desserts. No artificial pectin needed!
This indian recipe takes 60 minutes to prepare and yields 70 servings. At 48.6 calories per serving with 0.08g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Let the jam cool in the pan for 10-15 minutes. Carefully ladle the hot jam into warm, sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with sterilized lids, and let cool completely to room temperature.
Add a cinnamon stick, 2-3 cloves, and a star anise to the fruit while it cooks. Remove the whole spices before jarring.
Add 1 tablespoon of finely grated fresh ginger along with the fruits for a warm, spicy note.
Add the seeds of one vanilla bean along with the sugar for a rich, aromatic flavor.
Experiment with other fruit combinations like mango-passionfruit, peach-raspberry, or plum-apple.
Made from fresh fruits, this jam provides essential vitamins like Vitamin C from strawberries and pineapple, which supports immune function.
The fruits contribute dietary fiber, which is beneficial for digestive health and helps maintain regular bowel movements.
Homemade jam is free from the artificial preservatives, colors, and high-fructose corn syrup often found in commercial products.
The natural sugars from the fruit and added sugar provide a quick source of energy, making it a good addition to breakfast.
One tablespoon (approx. 20g) of this homemade jam contains about 55-65 calories, primarily from the sugar and natural fruit sugars.
While it contains vitamins and fiber from the fruits, it is also high in sugar. It's best enjoyed in moderation as part of a balanced diet. Making it at home allows you to control the ingredients and avoid artificial preservatives found in store-bought versions.
The most common reasons are not cooking it long enough to reach the setting point (105°C / 220°F), or not having enough natural pectin. Using fruits high in pectin like apples, or adding more lemon juice can help.
Yes, but it will affect the jam's shelf life and set. Sugar acts as a preservative and helps the jam thicken. If you reduce it significantly, you may need to add commercial pectin and store the jam in the refrigerator for a shorter period.
The plate test is the most reliable method. Place a small plate in the freezer when you start cooking. When you think the jam is ready, put a small drop on the cold plate. If it wrinkles when you push it with your finger after a minute, it's done.
If properly sterilized and sealed, an unopened jar can be stored in a cool, dark place for up to 6 months. Once opened, it should be refrigerated and consumed within 4-6 weeks.