07.19.11

Strawberry Jam Recipe

Ingredients:
1 1/2 kg Strawberries
4 cups Sugar (Cheeni)
1 tsp citric acid
How to make strawberry jam:
  • Remove the stalks and wash the strawberries.
  • Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.
  • Stir until sugar is dissolved.
  • Remove the scum.
  • Boil rapidly till it sets when tested.
  • Cool, pour into clean and dry jars.
  • Seal with wax and close the lid tightly.

07.19.11

Raspberry Jam Recipe

Ingredients:
1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid
How to make raspberry jam:
  • Clean the fruit and cook with water on a low fire until tender, thin mash.
  • Add sugar and lemon juice and stir on a hot fire until it thickens.
  • Put a little on a cold plate; if it sets, it is ready.
  • Cool a little, then pour into jars and seal immediately.

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07.19.11

Plum Jam Recipe

Ingredients:
250 grams Plum (Aloobukara)
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
3 cups Water
How to make plum jam:
  • Cook the plums with water till tender and pass through a sieve.
  • Add sugar and citric acid and cook till setting point is reached.
  • Cool a little and pour in a jar, seal and cork tightly.

07.19.11

Pineapple Jam Recipe

Ingredients:
250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water
How to make pineapple jam:
  • Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
  • Add sugar cook until it is dissolved.
  • Add citric acid and color, cook until setting point is reached.
  • Pour into a jar and cork tightly.

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07.19.11

Pear Jam Recipe

Ingredients:
1/2 kg Ripe Pears
2 cups Water
2 cups Sugar (Cheeni)
1/2 teaspoon citric acid
How to make pear jam:
  • Peel the pears, cut into small pieces, and put in salted water.
  • Remove from the salt water and cook with 2 cups water until tender and water is evaporated.
  • Mash the pears, add the sugar and citric acid, cook on a low fire until syrup is of one-thread consistency.
  • Pour while hot in sterilized jars.
  • Cover with wax paper, cork tightly.

07.19.11

Mango Jam Recipe

Ingredients:
2 1/2 cups Mango(Aam) pulp
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite
How to make mango jam (2):
  • Cook mango pulp and sugar until a little thick and sets on the plate when tested.
  • Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
  • Pour the hot jam in sterilized jars, seal when cool and cork tightly.

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07.19.11

Karonda Jam Recipe

Ingredients:
1/2 kg Karonda
1 kg Sugar (Cheeni)
4 cups Water
How to make karonda jam:
  • Boil the karondas in water on a low fire.
  • When tender, remove from fire and pass it through a sieve.
  • Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden.
  • Test the jam, when ready.
  • Cool it and fill in airtight jar.

07.19.11

Cherry Jam Recipe

Ingredients:
1/2 kg Cherries
2 1/2 cups Sugar (Cheeni)
4 cups Water
Cochineal color
How to make cherry jam:
  • Wash and stone the cherries and then cook in the water until tender.
  • Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
  • Remove from the fire; add a few drops of cochineal color.
  • Cool and pour into a clean jar and cork it tightly.
  • Serve after one day.

07.19.11

Carrot Jam Recipe

Ingredients:
1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water
How to make carrot jam:
  • Chop the carrot into small pieces, and cook with water until quite tender.
  • Pass through a sieve, add sugar and lemon juice and put it on fire.
  • Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
  • Cool, pour into clean jars, Serve after one day.

 

07.19.11

Apricot &Pineapple Jam Recipe

Ingredients:
250 grams dried Apricots (Khumani)
5 cups Sugar (Cheeni)
5 cups Water
500 grams tin of Pineapple (Ananas) slices
How to make apricot and pineapple jam:
  • Stone the apricots and cut into slices.
  • Wash them and soak in water for 24 hours.
  • Put apricots along with the water in a pan and cook until tender.
  • Cut pineapples into thin slices.
  • Cook pineapple slices with its syrup and sugar and the cooked apricots and stir until
  • sugar is dissolved.
  • Cook on a hot fire till the syrup thickens.
  • Pour one teaspoon of the jam on a cold plate; if it sets, remove from the fire.
  • Pour hot into a clean jar and cork tightly.
  • Serve after two days.