Thursday, September 3, 2020

Mixed Fruit Jam

I have already posted the plum jam that I made with the plums from my friend's backyard. Ever since I made that, mixed fruit jam was on my list with the number one priority. I love the Kissan fruit jam even today. Also, Poori and mixed fruit jam was my favorite childhood food. That too with the jam from local bakeries which had the same vibrant purple color. I was satisfied with the jam, as it had a similar vibrant purple color. And yes, made poori and enjoyed the jam with it. Also, I have used the optimal amount of sugar, as I didn't want to make a sugar-loaded one. The recipe is a keeper.


Apple - 2 cups, chopped
Pineapple - 1 cup, chopped
Plum - 2 cups, chopped
Strawberries- 2 cups. cut into quarters
Blueberries - 1 cup
Grapes - 1 cup
Orange - 1 cup, peeled and chopped
Mango - 1 cup, chopped
Sugar - 1 and 3/4 cups


In a heavy-bottomed pan, add all the fruits and sugar, and heat on a medium flame. The fruits will begin to soften and release lots of juice. 

With caution, use an immersion blender and blend the fruits. Alternatively, the fruits can be pureed first and then can be cooked too.

Stir the jam and make sure it doesn't scorch at the bottom. Continue cooking. In about an hour, the jam would have reached the gelling consistency. There is a simple way to check this. Drop a spoonful jam onto a plate. With your finger, try to draw or divide the jam into two portions. If the bottom of the plate is seen clearly showing the two portions, the jam has come to the perfect consistency. Else, continue cooking for some more time. Please be careful not to burn your finger. 

Switch off the flame and let it cool completely. Transfer to airtight bottles. Refrigerate. Enjoy the yummy jam with regular bread or flatbreads.

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