Recipe - Homemade Fruit Jam

1 lg Cup fruit pulp
1 lg Cup sugar
One fourth teaspoon Citric acid
One fourth teaspoon Or less essence
Few drops colours

All hard fruit (eg. apples) used should be boiled and peeled, and cut in
hot water. Cut and boil fruit in very little water till soft. Blend with
manual mixie. Add sugar and cook on high flame. When sugar dissolves
completely, add citric acid.Stir and cook till thick. Add colour and
essence while hot.

Variation Mixed Fruit Jam

Apples 1kg, Papayas 1/2kg, Bananas 3, Chickoos 3, Orange or sweet lime 3,
grapes 1/4kg, Sugar 1 1/2kg (mixed fruit). Citric acid 2 teaspoon, essence
Three fourths teaspoon

Method as above.

Note :

The jam is ready when

The jam bubble begin to burst and contents tend to fly all over. when taken
on a saucer,the water does not separate taken on a spoon and swayed, it
forms wrinkles

General Tips: Preservative proportion 1kg sugar =One half teaspoon citric acid
per 1kg of sugar =1kg 600 gm of jam

Bottling:

Pour the hot jam in clean, dry, widemouthed jars or bottles. Cool well.
Pour carefully so that air bubbles are not trapped in the jam. Pour a thin
layer of molten wax on it. Close tight and store.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.