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20 Types Jam
20 Types Jam
o Method
Step 1
Heat pineapple puree in a deep non-stick
pan, add apple puree, mix, cover and cook
for 4-5 minutes.
Step 2
Heat ghee in another non-sick pan. Add
pistachios and toss well. Add ½ cup sugar,
mix and cook for 5-6 minutes.
Step 3
Add remaining sugar to pineapple-apple
mixture and mix well. Add cinnamon
powder, mix well, cover and cook on low
heat for 10-15 minutes.
Step 4
To check the doneness, place a spoonful of
jam on a white plate and let it cool. If it
leaves water and doesn’t set, it needs to be
cook more.
Step 5
Put some of the pistachios in a sterilized
glass bottle. Pour the jam over followed by
remaining pistachios.
Step 6
Use as required.
Mango and Papaya Jam
Ingredients
o Mango pulp (500 grams) 2 cups
o Papaya peeled, cut and pureed 1 medium
o Sugar (1 kilogram) 4½ cups
o Lemon juice 6 tablespoons
Method of
Step 1
Take the mango pulp and papaya puree in a
wide pan and cook for 3-4 minutes.
Step 2
Add the sugar and cook till sugar dissolves.
Add the lemon juice and cook till the
mixture thickens.
Step 3
Check if the jam is ready. Take a spoonful of
the boiling jam on a plate and allow it to
cool. If it sets on cooling and there is no
water separation, the jam is ready to be
bottled. If there is any water separation,
continue to cook till the jam is ready.
Step 4
Pour the jam while still hot into sterilized
bottles. Let it cool completely and then seal
with tight fitting lids and store.
Mango and Orange Jam
Ingredients
Ingredients
o Green apples cored and chopped 2
o Pomegranate (anar) juice 2 cups
o Castor sugar (caster sugar) 1/2 cup
o Walnuts chopped 1/2 cup
Method
Step 1
Heat a non-stick pan and add apples and
sugar and cook till the apples are pulpy.
Step 2
Add the walnuts and sauté for a minute.
Step 3
Add the pomegranate juice and cook till the
mixture thickens and gets a jam
consistency.
Step 4
Remove from heat and cool. Serve.
Jamun Jam
Ingredients
o Kala jamun pulp 1 cup
o Sugar 1 cup
o Liquid glucose 1 tablespoon
o Cinnamon powder a pinch
o Cloves powdered 2-3
Method
Step 1
Cook sugar with 1 cup water till you get a
syrup of two string consistency.
Step 2
Add liquid glucose and mix. Add black
jamun pulp and mix.Add cinnamon powder,
clove powder and mix.
Step 3
Cook till the mixture thickens. Turn off the
heat. Cool and transfer into sterilized glass
jar. Serve.
Ginger Peach Jam
INGREDIENTS
2fresh peaches
2 tbsp. lemon juice
1 1/2 c. granulated sugar
1 tsp. lemon zest
2 tsp. grated fresh ginger (optional)
DIRECTIONS
1. Bring a large pot of water to a boil and fill a large bowl halfway with cold
water and ice.
2. Score a shallow "x" onto the bottom of each peach. When water is
boiling, add peaches and let poach for 45 seconds. Remove peaches and
immediately shock them in ice bath. When they are cool enough to
handle (this should only take a minute) remove peaches from ice bath
and peel off skin. Remove pits and roughly chop peaches.
3. Place peaches into a large heavy bottomed pot and toss with lemon juice.
Cook over medium heat, stirring occasionally and using your spoon to
crush some of the fruit, until peaches are soft and releasing juices, 13 to
15 minutes. Add sugar, lemon zest, and ginger if using, and stir to
combine.
4. Increase heat to medium-high and bring mixture to a boil. Boil, stirring
frequently, for 5 minutes.
5. Reduce heat to medium-low and cook, stirring occasionally, until jam is
thick, 30 minutes-1 hour depending on peaches.
6. Remove from heat, transfer to jars, and let cool completely before
serving.
Vanilla Lime Blueberry Jam
INGREDIENTS
3 1/2 c.
fresh blueberries
1/2 c.
granulated sugar
Juice of 1 lime
1 tsp.
lime zest
1/2 tsp.
pure vanilla extract
DIRECTIONS
1. In a large sauce pan over medium heat, combine blueberries, sugar, and
lime juice. Cook, stirring frequently, until blueberries release their juice
and mixture comes up to a boil, about 8 minutes.
2. Continue cooking over medium heat until foam subsides and jam is
thick, 12 to 15 minutes. Stir in lime zest and vanilla, transfer to clean
glass jars, and let cool to room temperature.
3. Transfer to refrigerator and cool completely.
Raspberry Jam
INGREDIENTS
4 c.
raspberries (18 oz.)
1 c.
granulated sugar
1 tbsp.
lemon juice
DIRECTIONS
2 c.
sugar
2 tbsp.
lemon juice
2 tsp.
lemon zest (optional)
DIRECTIONS
1. Combine blackberries, sugar, and lemon juice in a large bowl. Use a large
spoon or potato masher to crush the berries, then transfer mixture to a
medium sauce pan.
2. Heat sauce pan over medium heat and bring to a boil. Cook, stirring
occasionally, until jam is thick, 15 to 20 minutes. Skim any foam that has
risen to the surface and stir in lemon zest if using. Transfer to a clean
glass jar and let cool completely. Tightly secure lid and refrigerate.
Rhubarb Jam
INGREDIENTS
2 lb.
rhubarb, trimmed and cut into 1/2" pieces (about 7 c.)
2 1/4 c.
granulated sugar
1/4 tsp.
kosher salt
1 tbsp.
fresh lemon juice
DIRECTIONS
• juice of ½ a lemon
Method
1. If you don’t have a cooking thermometer, put a saucer in the freezer. Sterilise the jars
you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml
of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a
chunky pulp. Leave to cool slightly.
2. You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve
into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether
it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g
of pulp, then tip back in the saucepan.
3. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the
heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a
cooking thermometer. If you don’t own a thermometer, test for setting point by spooning
a little jam onto the cold saucer. After a couple of minutes gently push your finger
through the jam – if the surface wrinkles, it's ready. If not, return to the boil for 2 mins,
then re-test.
4. Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes.
Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a
cool dry cupboard.