Jam making is one of the most rewarding of household jobs. There is something extremely satisfying about seeing rows of neatly labelled jars full of delicious homemade sweet preserves all ready to eat.
Most kinds of fruit and some vegetables respond well to this method of preservation. They can be used individually or in carefully chosen combinations to make a wide variety of jams, jellies or marmalades as well as fruit butters, cheeses and curds.
Ingredients: 1 kg cooking Apples (Seb) 750 grams Sugar (Cheeni) 2 cups Water 2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid How to make apple jam: Peel, core and cut the apples into slices, cook in water until tender. Add sugar and lemon juice or citric acid and stir on a hot fire … Read more
Ingredients: 1 1/2 Kgs cooking Apples (Seb) 1 1/2 pints Water (6 teacups) 2 Cloves (Lavang) Sugar (Cheeni) Juice of half Lemon (Nimbu) How to make apple jelly: Cut the apples in quarters and boil them in water with cloves till they become soft. Drain through a muslin cloth. Measure the juice and allow 2 … Read more
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 … Read more
Ingredients: 250 grams Apricots (Khumani) 1/2 teaspoon citric acid 2 cups Water 1 drop of yellow colour 1 drop of orange colour How to make apricot jam: Cook apricots with water till tender and half cup water is left. Pass through a sieve. To the pulp add sugar and cook till sugar is dissolved. Add … Read more
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 … Read more
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 … Read more
Ingredients: 1 1/2 kgs Guavas (Amrood) 6 cups Water 1/2 tsp Citric acid Sugar (Cheeni) How to make guava jelly: Wash and cut guava into thin slices and cook with water until very soft. Put this mixture in a coarse cloth and allow the juice to drip through into a bowl underneath and leave it … Read more
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 … Read more
Ingredients: 1/2 kg Lemons (Nimbu) 12 cups (3 pints) Water Sugar (Cheeni) How to make lemon jelly: Wash and dry the lemons. Remove the skin, then cut them into quarters and take out the pips. Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours. Boil the lemon pieces in … Read more
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: 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 … Read more
Ingredients: 1/2 kg ripe and hard Mango slices (not fully ripe) 3 cups Sugar (Cheeni) 1 3/4 cups Water Juice of one Lemon (Nimbu) How to make mango jelly: Put mango slices, water into deep pan, and cook until quite tender. Remove from the fire. Pass through a gravy strainer. To the mango pulp add … Read more
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 … Read more
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 … Read more
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 … Read more
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. … Read more
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 … Read more