Mixed Fruit Jam
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
8 steps. 40 minutes total.
- 1
Prepare the fruits
- a.Wash all fruits thoroughly. Peel, core, and finely chop the apples and pineapple. Hull and chop the strawberries. Halve the seedless grapes.
- 2
In a large, heavy-bottomed pan, combine all the chopped fruits and water
- a.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.
- 3
Step 3
- a.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.
- 4
Add the sugar to the fruit mixture
- a.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.
- 5
Reduce the heat to a steady simmer (medium-low)
- a.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.
- 6
To check if the jam is ready, perform a plate test
- a.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.
- 7
Step 7
- a.Once the setting point is reached, remove the pan from the heat and stir in the lemon juice. This helps with preservation and setting.
- 8
Let the jam cool in the pan for 10-15 minutes
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy-bottomed pan to allow for faster evaporation and prevent scorching.
- 2To sterilize jars, wash them in hot, soapy water, rinse well, and place them on a baking sheet in an oven at 120°C (250°F) for at least 15 minutes.
- 3Don't overcook the jam, as it can become too hard once cooled. The plate test is your best guide.
- 4The jam will continue to thicken as it cools in the jar.
- 5Using a mix of ripe (for flavor) and slightly under-ripe (for pectin) fruits can improve the set.
- 6Always use a clean, dry spoon to serve the jam to prevent contamination and prolong its shelf life.
Adapt it for your goals.
Spiced Jam
Add a cinnamon stick, 2-3 cloves, and a star anise to the fruit while it cooks. Remove the whole spices before jarring.
Ginger KickGinger Kick
Add 1 tablespoon of finely grated fresh ginger along with the fruits for a warm, spicy note.
Vanilla BeanVanilla Bean
Add the seeds of one vanilla bean along with the sugar for a rich, aromatic flavor.
Different FruitsDifferent Fruits
Experiment with other fruit combinations like mango-passionfruit, peach-raspberry, or plum-apple.
Why this is on our healthy list.
Rich in Natural Vitamins
Made from fresh fruits, this jam provides essential vitamins like Vitamin C from strawberries and pineapple, which supports immune function.
Source of Dietary Fiber
The fruits contribute dietary fiber, which is beneficial for digestive health and helps maintain regular bowel movements.
No Artificial Additives
Homemade jam is free from the artificial preservatives, colors, and high-fructose corn syrup often found in commercial products.
Energy Boost
The natural sugars from the fruit and added sugar provide a quick source of energy, making it a good addition to breakfast.
Frequently asked questions
One tablespoon (approx. 20g) of this homemade jam contains about 55-65 calories, primarily from the sugar and natural fruit sugars.