Mixed Fruit Jam
A vibrant, homemade mixed fruit jam bursting with the natural sweetness of seasonal fruits. This easy, no-preservative spread comes together with just a handful of ingredients and pairs beautifully with toast, rotis, or parathas for a delightful breakfast treat.
For 8 servings
- prep
Prepare the fruit.
1.Wash all the fruits thoroughly.2.Peel the apple and papaya, remove the core and seeds, and chop them into small cubes.3.Peel and slice the banana.4.Halve the grapes if using seedless varieties. - boil · ~20 min
Cook the fruit until soft.
1.Place all the chopped fruit in a heavy-bottomed pan or kadhai.2.Add ¼ cup water and bring to a boil over medium heat.3.Reduce heat and let it simmer until the fruit becomes completely soft and mushy (15-20 minutes).4.Mash with the back of a spoon or use a potato masher.TIPKeep the pan partially covered to trap steam and help the fruit soften faster. - mix
Blend to a smooth pulp.
Take the pan off the heat. Use an immersion blender to puree the cooked fruit into a smooth, uniform pulp directly in the pan. If you prefer a chunkier jam, blend only partially.
- boil · ~12 min
Add sugar and cook down.
1.Return the pan to low heat and add the sugar.2.Stir continuously until the sugar dissolves completely.3.Add the cinnamon powder and a pinch of salt.4.Continue cooking on low heat, stirring frequently to prevent sticking, until the mixture thickens (10-12 minutes).TIPThe jam is ready when you drag a spoon through it and the gap stays parted for a few seconds. - mix
Add lemon juice and finish.
Turn off the heat. Stir in the freshly squeezed lemon juice until well combined. The lemon juice acts as a natural preservative and adds a necessary tang to balance the sweetness.
- rest
Cool and store.
Let the jam cool down to room temperature in the pan. Transfer it to a clean, sterilized glass jar. It will continue to thicken as it cools.
TIPSterilize the jar by boiling it in hot water for 10 minutes and letting it air dry completely.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm fruits for the best natural sweetness and texture.
- 2Stir the jam frequently while cooking to prevent scorching on the bottom.
- 3Test doneness by placing a small spoonful on a cold plate; if it wrinkles when pushed, it's set.
- 4Let the jam cool completely before transferring to a jar to avoid condensation.
- 5Store in a sterilized airtight jar in the fridge for up to 3 weeks.
- 6For a smoother jam, blend the cooked fruit thoroughly; for chunkier, mash lightly.
Adapt it for your goals.
Low-sugar
Reduce sugar to ¼ cup and add 1 tablespoon of chia seeds during cooking; the chia seeds act as a natural thickener for a healthier, less sweet jam.
spicedSpiced
Add ¼ teaspoon of ground cardamom or a small piece of star anise along with the cinnamon for a warm, aromatic twist that pairs wonderfully with Indian breakfasts.
veganVegan
This jam is already vegan since it uses no animal products; simply ensure the sugar is certified vegan if using bone-char processed sugar.
Why this is on our healthy list.
Rich in Vitamin C
Papaya and lemon juice are excellent sources of vitamin C, which supports immune function and skin health.
Natural Fruit Fiber
The blend of apple, banana, papaya, and grapes provides dietary fiber that aids digestion and promotes gut health.
No Artificial Preservatives
This homemade jam relies on natural sugar and lemon juice for preservation, making it free from synthetic additives found in store-bought jams.
Frequently asked questions
The jam may not have cooked long enough; continue simmering until it thickens—test by placing a spoonful on a cold plate and checking if it sets.
