Jams pickles and murrabas

strawberry jam recipe

Ingredients
• 750 grams strawberry hulled & chopped
• 1 cup 250 grams sugar
• 1 tbsp lemon juice
Instructions
1. firstly, in a large kadai take 750 grams
strawberry and 1 cup sugar. add 3 cups (750
gm) of sugar if you are not diet conscious.
2. keeping the flame on medium, stir well till
the sugar dissolves.
3. now add 1 tbsp lemon juice to prevent sugar
from crystallising.
4. stir well and boil for 5 minutes.
5. keep stirring occasionally to prevent burning
of strawberry.
6. continue to boil for another 10 minutes or till
strawberry turns soft.
7. mash the strawberry well and till you get
smooth consistency.
8. cook on medium flame till the mixture
thickens and the foams disappear completely.
9. to check the consistency, dip a cool metal
spoon into the mixture and make sure the
mixture doesn't drop off. else continue to cook
further.
10. transfer the jam into glass jar and cool
completely.
11. finally, spread homemade low sugar
strawberry jam over bread / chapathi and enjoy.
Homemade Mango Jam
Servings - 7 - 10
INGREDIENTS
Mangoes - 800 grams
Sugar - 215 grams
Lemon juice - 1 tablespoon
Lemon zest - 1 teaspoon
PREPARATION
1. Take a pot, add 800 grams mangoes, 215
grams sugar and mix it well until the sugar is
fully dissolved.
2. Cook on medium heat for 15 - 20 minutes.
3. Add 1 tablespoon lemon juice, 1 teaspoon
lemon zest and mxi it well.
4. Transfer this into a blender and blend in
batches.
5. Transfer the mixture into the pot again and
cook on medium heat for 10 - 15 minutes or till
the mixture is thick and heavy.
6. Stir continuously so the jam wouldn’t stick to
the pot.
7. Remove it from heat.
8. Serve or store in an airtight container.
Apple Pineapple Jam with
Pistachios
Ingredients for Apple Pineapple Jam with
Pistachios Recipe
o Apple puree 1 1/2 cups
o Pineapple puree 2 cups
o Pistachios blanched and peeled 1 cup
o Ghee 2 tablespoons
o Sugar 2 cups
o Cinnamon powder a pinch

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

o Ripe mangoes peeled and roughly

chopped250 grams
o Orange segments 250 grams
o Sugar 1 cup
o Lemon juice 2 teaspoon
o Method
Step 1
Blend together the mangoes and the
oranges to a fine puree with one cup of
water.
Step 2
Heat a non-stick pan. Transfer the puree
in the pan and cook on medium heat for
four to five minutes.
Step 3
Add the sugar, mix well and cook till the
mixture thickens. Add the lemon juice
and mix well. Remove from heat and
cool.
Step 4
Store in sterilized glass bottles and use
as required.
Balsamic Fig Jam
Ingredients
• Balsamic vinegar 2 tablespoon
• Dried figs blanched and chopped 1 cup
• dried figs boiled and pureed 8-10
• brown sugar/jaggery 1/2 cup
• Rosemary a few sprigs
• Salt to taste
Method
Step 1
Heat a non-stick pan. Add chopped figs,
pureed figs, brown sugar and rosemary
sprigs, mix well and cook till sugar melts,
stirring continuously.
Step 2
Add salt and balsamic vinegar and mix well.
Cook for 2-3 minutes.
Step 3
Remove from heat and cool to room
temperature. Store in airtight containers.
The shelf-life of this jam is 1 month.
Cherry Tomato Jam
Ingredients
o Cherry Tomatoes extra firm 20-24
o Almonds blanched and peeled 20-24
o Sugar 2 cups
o Cloves 8-10
o Cinnamon sticks 2 - one in
o Lemon juice 1 tablespoon
o Thin strips of lemon rind 1 teaspoon
Method
Step 1
Boil sufficient water in a deep non-stick pan,
give a slight slit on the tomatoes and put
them in the boiling water for 15 seconds.
Strain and soak in chilled water.
Step 2
Put sugar in another non-stick pan, add 1
cup water and cook.
Step 3
Strain the tomatoes from cold water and
peel them, cut a thin slice from the top and
squeeze lightly to remove seeds. Stuff each
tomato with an almond if you wish.
Step 4
Add cloves and cinnamon to the sugar
syrup. Add lemon juice and mix.
Step 5
Add tomatoes and almonds and mix and
cook. Add lemon rind and cook for 2-3
minutes.
Step 6
Drain tomatoes and almonds and put into a
sterilized bottle. Cook the syrup further till it
thickens, then pour it into the bottle.
Step 7
If you wish you can keep 1-2 tomatoes and
almonds in a soup spoon and serve.
Carrot Jam
Ingredients
o Carrots grated 4 medium
o Sugar pureed 2 cups
o Sugar 2 cups
o Lemon juice 1 tablespoons
o Lemon rind grated 1/2 teaspoon
o Cinnamon ground 1/2 teaspoon
o Cloves ground 1/2 teaspoon
o Pectin optional 1 teaspoon
Method
Step 1
Take grated carrots, pureed carrots, sugar,
lemon juice, lemon rind, cinnamon and
cloves in a pan and bring to a slow boil.
Step 2
Reduce heat and simmer, stirring
constantly, till the sugar melts and the
mixture thickens slightly.
Step 3
Add pectin and continue to cook, stirring
continuously, until the mixture thickens to
jam consistency.
Step 4
To test for doneness, put a little on a plate
and cool. If it sets it is done.
Step 5
Sterilize bottles in boiling water for half an
hour and then dry completely.
Step 6
You can do so in an oven. Fill the jam in hot
bottles leaving a little space at the top.
Step 7
Screw the lids and let them cool down to
room temperature before storing.
Plum Jam
Ingredients
o Plums 12 large
o Sugar as required
o Citric acid 1/2 teaspoon
Method
Step 1
Chop plums roughly and puree them.
Measure the puree and transfer into a deep
non stick pan and cook for 4-5 minutes.
Step 2
Add sugar the same quantity as the plum
puree and cook, stirring frequently, till the
mixture thickens and the colour deepens.As
the jam cooks, scrape off the mixture
sticking to the sides of the pan and put it
into the cooking mixture. Add ½ tsp citric
acid and mix well.
Step 3
To test if the jam is done, put a little jam on
a plate and let it rest for a while. If it sets as
it cools, it means the jam is ready. Once the
jam is ready pour it into sterilized bottles
while still hot, seal and let it cool down to
room temperature. Store in cool place.
Green Apple Jam
Ingredients
o Green apples 1 1/2 kilograms
o Sugar
o Sugar 1.1 kilograms
o Citric acid 12 1/2 grams
Method
Step 1
Quarter apples, core and cut roughly without
peeling. Take the pieces in a deep pan with half a
cup of water and stew for ten minutes.
Step 2
Alternatively, cook in a pressure cooker. Once
cooked, discard the skin and make a pulp. Take
pulp with a little water in a deep pan. Add equal
quantity of sugar by weight and cook, stirring
continuously, till all the sugar dissolves.
Step 3
When mixture begins to thicken, add citric acid
and cook till it thickens to the required
consistency.
Step 4
To test, put a little on a plate and cool. If it sets it
is done. Sterilize bottles in boiling water for half
an hour and then dry completely. You can do so
in an oven. Fill the jam in hot bottles leaving a
little space at the top.
Step 5
Screw the lids and let them cool down to room
temperature before storing.
Roasted Tomato And Capsicum Jam
Ingredients
o Tomatoes 5 large
o Red capsicum 1 large
o Olive oil 2 tablespoons
o Salt to taste
o Sugar 3/4 cup
o Cinnamon 1/2 inch stick
Method
Step 1
Cut tomatoes and capsicum into quarters.
Take a baking tray and grease it with a little
olive oil. Place the vegetables over it. Pour
remaining olive oil over and sprinkle half a
teaspoon of salt.
Step 2
Put in the preheated oven at 200?C and
bake for fifteen to twenty minutes. Remove
from the oven and chop the vegetables with
or without the skin.
Step 3
Take the chopped vegetables in a pan and
heat. Add a pinch of salt and sugar and mix.
Add cinnamon and cook on medium heat till
you get the jam consistency.
Step 4
Remove from heat, cool and store.
Chilli Jam
Ingredients
o Fresh Red Chillies 7
o Tomatoes 500 grams
o Sea salt to taste
o Garlic chopped 2 tablespoons
o Ginger grated 1 tablespoon
o Sugar 1 cup
o soy sauce 1 tablespoon
o Vinegar 1/2 cup
Method
Step 1
Heat a non stick pan, add tomatoes, salt,
garlic and ginger. Roughly chop red chillies
and add. Mix and cook.
Step 2
Add sugar and mix. Add soy sauce and mix
again. Add vinegar and mix and continue to
cook.
Step 3
When half cooked, crush the mixture with a
hand blender. Cook till the mixture thickens
and get a jam consistency.
Step 4
Cool and store in a sterilized bottle and use
as and when required.
Green Apple And Pomegranate Jam

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

1. In a medium saucepan over medium heat, combine raspberries, sugar,

and lemon juice.
2. Cook, stirring frequently, until mixture is boiling. Reduce heat to
medium-low and simmer, stirring frequently. Cook until mixture has
thickened and leaves a trail behind your spoon when you stir. This
should take somewhere between 12 and 15 minutes.
3. When jam has thickened, remove from heat and transfer to a clean glass
jar. Let cool completely before covering and refrigeratin
 Blackberry Jam
INGREDIENTS
4 c.
blackberries

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

1. In a large saucepan over medium-high heat, combine rhubarb, sugar,

and salt. Cook, stirring, until rhubarb releases juices and mixture comes
to a boil, about 8 minutes.
2. Cook over medium heat, stirring often, until foam subsides and jam is
thick, 15 to 18 minutes. Stir in lemon juice, transfer to clean glass jars,
and let cool to room temperature.
3. Transfer to refrigerator and cool completely.
 Blackcurrant jam
Ingredients
• 600g blackcurrants

stripped off the stalksabout

400 g white caster sugar or granulated sugar

• 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.